Wednesday, October 21, 2009

Heavenly Brownie on Shortbread Bars

I'm so tired! Today, I accompanied the girls on a trip to the Gush Etzion area. (This happens to be home to the settlement where my sister lives and another settlement where my "adoptive family" lives. Lots of history there!) After seeing the area and walking on the Patriarch's Way, we got ourselves filthy by going into these mud caves that were, muddy (duh). The caves were filled with ice cold water that came up to our waists. I shrieked. It was that cold. Anyway... These Brownie on Shortbread bars were in competition the other night with the Banana Bread. Although that banana bread did go first, these bars weren't neglected and were too polished off shortly thereafter. This recipe too comes from Flo Braker's Baking for All Occasions and are similar in look to the Congo Bars but with a shortbread bottom layer instead of a blondie bottom. Although I really enjoyed the contrast in the crunchy cookie and the brownie, I think I liked the Congo brownie batter better and would next time use the Congo brownie top with the shortbread bottom. There's not too much else to say about them other than I think they're super cool for a party or even type thing. This recipe is made in 9x9 inch pan but I cut them into very small squares.

Heavenly Brownie on Shortbread Squares
from Baking for All Occasions

1 1/3 cups flour
1/3 cup sugar
1/4 tsp salt
4 ounces margarine or butter
1 tsp vanilla

2/3 cup flour
1/8 tsp salt
4 ounces margarine
5 ounces bittersweet chocolate, coarsely chopped
1 cup brown sugar
3 eggs
1 tsp vanilla

Preheat the oven to 350. Line a 9x9 inch pan with aluminum foil.

Sift together the dry ingredients and place in a food processor. Process to combine. Add the margarine and vanilla and process just until it starts to clump together but does not yet form a ball.
Pour this mixture into the prepared pan,
and press it in as evenly as possible.

Bake for about half an hour until golden as such. Set aside to cool while you make the brownie.
Place the chocolate and margarine in a pot.
Heat until melted and smooth.
Add the brown sugar,
and stir until well combined.
Combine the dry ingredients and set aside.

In another bowl, place the eggs and whisk until smooth.
Pour in the chocolate mixture,
and stir until blended.
Add the flour mixture,
and gently fold until a smooth batter is created.
Pour over the baked crust,
and bake for about half hour. Cool completely.
Cut, plate and serve!

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