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.

Blogs, Cakes & Pies, Recipes

Ghostly Brownies

I wanted to make something easy and fun for my brother and sister in law’s Halloween party. There are so many cute Halloween treat ideas on Pinterest- it was hard to decide on one. I know we all have seen the “Nailed It” memes so I wanted to choose wisely. Thank you Betty Crocker for this easy and fun recipe!

These ghost brownies are super easy, I promise you will “Nail it”! They start with a boxed brownie mix, top the brownies with a large marshmallow covered in white frosting, and decorated with black gel icing to make a cute face!

INGREDIENTS

  • 1 box (16 oz) Brownie mix plus ingredients needed on the box
  • 1 cup Rich & Creamy creamy white frosting (from 16-oz container)
  • 16 large marshmallows
  • Black Decorating Gel icing

INSTRUCTIONS

Preheat oven  to 350°F 

Grease a 8- or 9-inch square pan, bottom and sides with butter or cooking spray. 

Make and bake brownies as directed on the box. 

Cool completely on the cooling rack, about 1 1/2 hours. 

Carefully remove brownies from the pan.

Cut into 4 rows by 4 rows.

Place a small dollop of frosting in the center of each brownie.

Place1 large marshmallow on top of the dollop of frosting- this will help the marshmallow stay in place. 

Scoop 1 cup of frosting in a microwavable bowl and heat uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and liquidy. 

If frosting becomes too firm while decorating, microwave 5 seconds; stir.

Spoon 1 tablespoon frosting over each marshmallow, allowing the frosting to drip over the marshmallow and brownie to coat. 

Let stand until frosting is set, about 30 minutes. 

Use black gel to make eyes and mouths.