Rosie’s Bakery – Brownie Shortbread

Rosie's Bakery - Brownie Shortbread

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

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.

Author: managedbymom.com

Recipe type: Dessert

Serves: 12

Ingredients

• BASE
• 1 cup all-purpose flour
• ¼ cup sugar
• 8 tablespoons (1 stick) unsalted butter, at room temperature cut into 8 pieces
• TOPPING
• 3 ounces unsweetened chocolate
• 8 tablespoons (1 stick) unsalted butter
• 2 large eggs, at room temperature
• ¾ cup sugar
• ½ teaspoon baking powder

Instructions

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.

3.5.3228

First – You do not need a food processor to make the base. A bowl, a spoon, and little effort is all you need.

Second – You do not need to use a double boiler to melt the chocolate and butter for the topping.

My hack: Put the butter and chocolate for the topping in a microwave safe bowl and microwave it on high power for 30 seconds.  Open the microwave and stir the mixture for 30 seconds.  Put the bowl with the mixture back into the microwave for another 30 seconds.  Now, take it out, set it on the counter and stir the mixture until the chocolate is completely melted – about one minute. (Note: Don’t overheat the chocolate.  It will seize up on you into a stiff wad of yuck.)

Third –  I use an 8X8 inch baking pan for this recipe.  We like the thickness this pan makes.  I will bake them for a few extra minutes if it looks like I need to.  Go by Rosie’s directions for doneness.  I have tried making these in a 9X11 baking dish (standard) and they come out too thin in my opinion.  If you want to make them in a 9X11 pan simply double the recipe below.  You may want to double them anyway…cuz they are going to go…FAST!!!