Don’t worry, I’m not turning into a food blogger – I just like to pretend every once in a while! Last week while I was checking out at the grocery store, I noticed Better Homes and Gardens Best-Loved Reader Recipes 125 Winners from 1930 to Today. Hmmm…. Seems like that might be a gold mine of goodness! I picked it up and home with me it came.
Arden flipped through the magazine while I was getting her lunch ready and she picked out this recipe for shortbread brownies to make first. We mixed up the shortbread after nap and after a slight delay to send Hubby Dave and Arden to the store for more chocolate chips because somebody *cough* Dave *cough* ate the last of the chips we had in the house we finished them up and popped them into the oven. Deserving of a place in a collection of best-loved recipes? You betcha’! There’s a copious quantity of vanilla (say that three times fast!) which makes me ever so happy and the crispy shortbread and chewy brownie combination is perfection.
I was out of town for part of the week and Dave sent me a text that said “I am a genius to Arden again – brownies and milk taste good together!” This is referring to Dave passing off classic combinations as his own invention. Arden thinks he discovered marshmallows in hot cocoa as well…
Shortbread Brownies
Ingredients
1/2 C butter
1/4 C mini semisweet chocolate chips
1 1/3 C granulated sugar
3/4 C all-purpose flour
1/2 C unsweetened cocoa powder
1 1/2 t baking powder
1/2 t salt
3 eggs
1/3 C butter, melted
1 T vanilla
1/2 C mini semisweet chocolate chips
Directions
- Preheat oven to 350 degrees Fahrenheit. Line a 9x9x2″ baking pan with foil, extending the foil over edges of pan; set aside. For crust, in a medium bowl stir together 1 C flour and brown sugar. Using a pastry blender, cut in 1/2 C butter until mixture resembles course crumbs. Stir in 1/4 C chocolate chips. Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
- Meanwhile, in a large bowl stir together granulated sugar, 3/4 C flour, cocoa powder, baking powder, and salt. Add eggs, 1/3 C melted butter, and vanilla; beat by hand until smooth. Stir in 1/2 C chocolate chips. Carefully spread mixture over hot crust.
- Bake for 40 minutes more. Cool on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into squares.
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Mmmmm, these look delicious!!
Visiting from Monday Funday. I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at thejennyevolution.com. And who knows, you may just get featured next week.
Jennifer
thejennyevolution.com