Rosie's Bakery - Brownie Shortbread
Prep time
Cook time
Total time
I first had these bars at Rosie's Bakery in Cambridge, Massachusetts in my early 20s. I swooned at the first bite! This is THE BEST brownie shortbread ever! I've copied this recipe to share with you from the "Rosie's Bakery All-Butter Fresh Cream Sugar-packed No-Holds-Barred Baking Book" by Judy Rosenberg owner of Rosie's Bakery. There are lots more GREAT dessert recipes in this baking book. You can get the book online through Amazon.
Recipe type: Dessert
Serves: 12
  • BASE
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature cut into 8 pieces
  • 3 ounces unsweetened chocolate
  • 8 tablespoons (1 stick) unsalted butter
  • 2 large eggs, at room temperature
  • ¾ cup sugar
  • ½ teaspoon baking powder
  1. Preheat the oven to 350 degrees. Lightly grease an 11X7 inch baking pan with butter
  2. For the base, process the flour and sugar in a food processor about 15 seconds. Add the butter and process until the dough comes together, 20- 30 seconds.
  3. Pat the dough gently over the bottom of the prepared pan. Bake on the center oven rack until it is lightly golden, about 20 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
  4. Meanwhile prepare the topping: Melt the chocolate and butter in the top of a double boiler over simmering water. Cool slightly.
  5. Beat the eggs, sugar and baking powder together in a medium sized bowl with a whisk. Add the chocolate mixture and stir vigorously with the whisk until the batter is blended. Spread the chocolate mixture evenly over the base.
  6. Bake the bars until the top rises and forms a very thin crust, about 20 minutes. The center will drop as it cools. (a tester inserted in the middle may come out with a fudge, crumbly batter on it, but it should not be liquidy.) Cool completely on a rack. Cut the shortbread with a thin knife.
  7. Makes 12 bars.
Recipe by Managed By Mom at