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Friday January 19th 2018

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New Brownie Recipe From The Home Creamery, Kathy Farrell-Kingsley 2008

StateoftheOzarks’ Cookin’ — BROWNIE SHORTBREAD
 
 
Author Kathy Farrell-Kingsley writes, “These delectable bars begin with a layer of shortbread pastry that’s baked twice — once along and again with a topping of brownie batter.”
 SHORTBREAD CRUST
1/2 cup butter, softened
1 cup unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
  
TOPPING
1/2 cup butter, softened
3 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
3 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
 
1. Preheat oven to 350°F. Butter an 11-by-7-inch baking pan.
 
2. Make the crust: Combine the butter, flour, sugar and salt in a food processor and process until the mixture holds together and forms a dough. Press into the bottom of the prepared pan.
 
3. Bake for 20 minutes or until golden and firm when touched.
 
4. Make the topping: Melt the butter and chocolate in a small saucepan over low heat, stirring often, until melted. Cool 5 minutes.
 
5. Whisk together the eggs, sugar, flour and baking soda in a medium bowl until blended. Whisk in the cooled chocolate mixture. Pour over shortbread base.
 
6. Bake for 20 minutes or until top feels firm. Cool in pan before cutting into 24 bars.
 
— page 198, Recipes From the Home Creamery, Kathy Farrell-Kingsley, 2008 
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