Heavenly Brownie-on-shortbread Bars Recipe

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Heavenly Brownie-on-shortbread Bars
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Ingredients
16
Count
Nutrition
6906
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Before baking: Center a rack in the oven and preheat the oven to 350
  2. Degrees F. Press a sheet of aluminum foil to cover the outside bottom and sides of a 9 by 2-inch square pan. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
  3. To make the shortbread: In a food processor, combine the flour, sugar, and salt and process briefly to blend. Scatter the butter pieces over the top and process with 1-second bursts. Add the vanilla and continue with 1-second bursts until the ingredients form small clumps. Stop before the
  4. Mixture forms a ball.
  5. Scatter the clumps over the bottom of the prepared
  6. Pan, and press with fingertips to line the bottom evenly.
  7. Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes. Let cool in the pan, about 20 minutes.
  8. To make the Heavenly Brownie: Briefly whisk together the flour and salt in a medium bowl to blend; set aside. In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly. Set aside for 5 to 7 minutes.
  9. In a medium bowl, whisk the eggs until lightly beaten. Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture. Pour the batter over the shortbread, and spread evenly with a rubber spatula. Sprinkle the nuts evenly over the batter. Gently pat them in place.
  10. Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 – 30 minutes. Don't overbake; the brownie will firm as it cools. Transfer to a wire rack and let cool completely in the pan, at least 3 hours or up to overnight.
  11. To serve, using the edges of the foil as handles, lift the brownie slab onto a cutting board.
  12. Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
  13. To store, return the bars to the pan, cover with aluminum foil, sealing the foil around the edges of the pan, and keep at
  14. Room temperature for up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6905.68 Kcal (28913 kJ)
Calories from fat 4597.84 Kcal
% Daily Value*
Total Fat 510.87g 786%
Cholesterol 1796.85mg 599%
Sodium 1322.48mg 55%
Potassium 1096.98mg 23%
Total Carbs 557.69g 186%
Sugars 343.3g 1373%
Dietary Fiber 13.17g 53%
Protein 58.66g 117%
Vitamin C 1.7mg 3%
Vitamin A 5.7mg 188%
Iron 10.5mg 59%
Calcium 569.6mg 57%
Amount Per 100 g
Calories 481.82 Kcal (2017 kJ)
Calories from fat 320.8 Kcal
% Daily Value*
Total Fat 35.64g 786%
Cholesterol 125.37mg 599%
Sodium 92.27mg 55%
Potassium 76.54mg 23%
Total Carbs 38.91g 186%
Sugars 23.95g 1373%
Dietary Fiber 0.92g 53%
Protein 4.09g 117%
Vitamin C 0.1mg 3%
Vitamin A 0.4mg 188%
Iron 0.7mg 59%
Calcium 39.7mg 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 179.9
    Points
  • 196
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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