Recipes, sweet tooth

Brownie Shortbread Cups

These brownie shortbread cups will hit all your cravings… both buttery soft shortbread and gooey fudge brownies. You can have the best of both worlds.

These brownie shortbread bars have two layers. The bottom layer is a simple shortbread crust made from little more than butter, sugar, and flour.The crumbly cookie crust comes together in a single bowl before being patted out in a muffin pan. While the crust bakes slightly in the oven, prepare the brownie batter, you can also use your favorite brownie mix box. After baking in the oven, the cups are ready to devour. The combination of shortbread and brownies is pretty phenomenal if you ask me

Let’s get to baking!

INGREDIENTS

For the crust:

  • ¾ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1–1/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the brownie:

  • ¾ cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 1–1/4 cup granulated sugar
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 6 tablespoons dark cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

OR

2 boxes your favorite brownie mix and the ingredients needed

INSTRUCTIONS

Preheat the oven to 325 degrees and line an 8 or 9” square baking pan with parchment paper or a muffin tin with cupcake liners. Lightly grease with cooking spray and set aside.

Begin by preparing the crust. 

In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set. 

In the meantime, begin making the brownie filling.

In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside. 

In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined. 

Pour the batter on top of the prepared shortbread and smooth. 

Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake. 

Remove from the oven and allow to cool completely prior to slicing.

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