Brownie Shortbread Thins

Shortbread

Brownies and shortbread together? Welcome to dessert heaven.

  • Total Preparation Time: 65 minutes

Makes 24 pieces

Rating: 0 Stars

Ingredients

3/4 cup175 mLGAY LEA - Unsalted Butter, softened
1/4 cup125 mLGranulated Sugar
1 tsp5 mLVanilla Extract
1 1/2 cups375 mLAll Purpose Flour
1/4 cup50 mLCornstarch Or Rice Flour
1/4 tsp1 mLBaking Powder
1 pinch1 pinchSalt
Brownie Layer:
1/4 cup50 mLGAY LEA - Unsalted Butter
2 oz60 gUnsweetened Chocolate, chopped
3/4 cup175 mLGranulated Sugar
1 1 Egg
1 tsp5 mLVanilla Extract
1/3 cup75 mLAll Purpose Flour
2 oz60 gWhite Chocolate, coarsely chopped and melted
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Instructions:

  1. Preheat oven to 350F (180C). Using electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla.
  2. In separate bowl, combine flour, rice flour, baking powder and salt; using wooden spoon, gradually stir flour mixture into butter mixture, stirring well, until dough holds together.
  3. Press dough evenly onto bottom of parchment paper lined 9" (2.5L) baking pan. Bake in centre of oven for about 20 minutes or until light golden.

Brownies:

  1. Melt butter and chocolate together. Whisk in sugar. Whisk in egg and vanilla. Stir in flour. Spread evenly over shortbread layer. Bake for 20 minutes or until tester inserted in centre comes out with moist crumbs. Cool in pan on rack. Drizzle melted white chocolate over top. (Brownies can be stored in airtight container for up to 5 days).
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  • ali

    good blog.

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Ingredients

3/4 cup175 mLGAY LEA - Unsalted Butter, softened
1/4 cup125 mLGranulated Sugar
1 tsp5 mLVanilla Extract
1 1/2 cups375 mLAll Purpose Flour
1/4 cup50 mLCornstarch Or Rice Flour
1/4 tsp1 mLBaking Powder
1 pinch1 pinchSalt
Brownie Layer:
1/4 cup50 mLGAY LEA - Unsalted Butter
2 oz60 gUnsweetened Chocolate, chopped
3/4 cup175 mLGranulated Sugar
1 1 Egg
1 tsp5 mLVanilla Extract
1/3 cup75 mLAll Purpose Flour
2 oz60 gWhite Chocolate, coarsely chopped and melted
Add to Shopping List

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