bittersweet shortbread brownies

Scrolling through my saved posts on instagram, as one does when you’ve hit procrastination rock bottom, I realized I had saved this recipe six different times. I may have the memory of a fruit fly but my tastes are nothing if not consistent.

Aesthetically these bittersweet shortbread brownies are speaking my language and I went though a real phase of wanting anything and everything marbled with chocolate and vanilla for a solid six months.

As I think about it, the phase is probably more like 30 years.

The dark chocolate brownie is chewy with a shattery top and the shortbread bottom is dense, buttery (obviously) and not too sweet. Clearly we top them with sea salt because that’s just how it’s done and my family can keep their salt hating opinions to themselves. Overall, these are rich and addictive and that’s all well and good because the recipe makes a large pan.

Given the state of the world today, everyone deserves basic safety, a lot of self-care, and to never have to choose between a brownie and a cookie.

bittersweet shortbread brownies

(recipe from Melissa Clark of NYT Cooking)

shortbread base

1 1/2 cups (340 grams) cold unsalted butter, cut into 1/2 inch chunks

3 cups (385 grams) all purpose flour

3/4 cups (150 grams) white sugar

1 1/4 teaspoons sea salt

brownie layer

1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks)

3 ounces chopped unsweetened chocolate

1 1/4 cups (265 grams) light brown suagr

1 cup (200 grams) white sugar

1/2 cup plus 1 tablespoon (45 grams) cocoa powder

3 large eggs

1 tablespoon vanilla extract

1 1/2 cups (190 grams) all purpose flour

1/4 teaspoon sea salt

chopped and toasted nuts of your choosing (optional)

flakey sea salt for topping (not optional)

directions

Heat your oven to 350 degrees and line a 9×13 inch baking dish with parchment so there’s overhang on the two long sides (which will help remove the brownies later)

In your stand mixer with the paddle attachment, or in a food processor, beat together the flour, sugar, salt, and cold butter. Do this until the dough just comes together but it will still be a little crumbly.

Press the dough evenly into your prepared pan and prick the dough all over. Bake for 30-35 minutes until golden, take the shortbread out, and raise your oven temperature to 375.

As the shortbread bakes, make the brownie batter by first melting the butter and chopped chocolate together in 30 second spurts in the microwave (or over a double boiler). Whisk in the sugars and cocoa powder until smooth, followed by the eggs and vanilla.

Dust the flour and sea salt over the chocolate batter and then fold together until no streaks of flour remain.

Stir in your nuts if using and pour the batter over the warm shortbread, sprinkling the whole pan with sea salt.

Bake 23-25 minutes until the top is set but careful not to over bake them or you’ll lose the dense fudge interior. Transfer to a wire rack to cool and cut into bars.

Enjoy.