Gooey Brownies with Shortbread Crust Recipe - Allrecipes.com
Gooey Brownies with Shortbread Crust Recipe
  • READY IN 40 mins

Gooey Brownies with Shortbread Crust

Recipe by  

"Yummy gooey brownies, with chunks of melted milk chocolate! Great with a big glass of milk!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    5 mins
  • COOK

    35 mins
  • READY IN

    40 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.
  2. Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
  3. In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.
  4. Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2005

These were smashing!!! They were really good! I used only 5 tablespoons of butter (1/2 cup seemed like too much) and half whole-wheat pastry flour in the crust. The crust had a great texture and taste. The brownie part was really gooey and yummy. I put in almost a whole cup of nuts because I wanted to use them up. I loved the nuts in this. Served warm with vanilla ice cream. Oh yeah... I used brown sugar instead of white in the crust; maybe that's what made it so tender and yummy.

 
Most Helpful Critical Review
Jul 27, 2006

Ick. I am usually a very competent baker, so I felt just horrible when these came out all wrong. The shortbread was very tough and the finished brownies were impossible to slice without falling apart. The flavor is just so-so. I feel bad admitting that I think these were kind of a waste of the ingredients that I don't usually keep on hand (used up my walnuts and condensed milk)... I'm almost embarassed to bring them to work, except that I know any treat will be considered a good treat at work. I sent a bunch to work with my husband, too. I will update later if there are positive comments from our co-workers, but overall I do not think I'll even attempt to make these again- don't even care to try and fix whatever went wrong. Sorry.. it was fun to try something new, though!

 

77 Ratings

Jun 18, 2005

I consider myself a "dessert lover" and especially a chocolate lover. I also love shortbread. While I think this recipe is a good idea, I don't like the way it tastes. The shortbread crust doesn't have much flavor to it (I would add ground almonds or pecans to it for more flavor and a nutty crunch), and the "brownie" layer really doesn't taste like brownies at all. I think it's the sweetened condensed milk that makes them taste kind of strange. Rather than using that recipe, I would just layer my favorite prepared brownie mix (with chocolate bar pieces and nuts mixed in) over the top of the modified crust and bake it. I think it's a good idea, but this recipe just didn't "hit the spot" for me.

 
Nov 19, 2005

I made this recipe and received rave reviews from the whole neighborhood. I used chopped up Snickers bars in place of the regular chocolate bar and nuts. Absolutely a keeper! Thanks!

 
Nov 02, 2010

Gooey is an understatement. I would call this melted chocolate with shortbread crust. I followed the recipe and baking times exactly, but the top never really set. I let it sit at room temperature for about 7 hours, but it was still really wet when I cut into it. So, I put it in the fridge for several hours. It hardened up so that I could cut it, but it still isn't what I would call a brownie. That being said, it tastes very good. My kids absolutely love it and probably would have eaten the pan had I not stopped them. Don't know if I'll try again or not.

 
Dec 10, 2008

AMAZING!! Anyone who gave this recipe a bad review must be doing something wrong. The only things I did different was I used an 8by8 dish and increased the cooking time by 10 minutes on both the crust and the brownie. I also used chocolate chips instead of a chocolate bar. I'll use this recipe over and over again! You have to try it at least once!

 
Feb 11, 2007

INSANELY good recipe! You can make A LOT easier too, if you simply buy a brownie mix instead of making these brownies. They turned out better when I used Peanut Butter Cup brownie mix and added 1/2 c of peanut butter like somebody else had suggested. A real crowd pleaser!

 
Feb 23, 2004

Now THIS is a brownie recipe! The shortbread crust gives these brownies a fabulous touch. They are very rich, but delicious. I cut my brownies in small squares because it doesn't take much to satisfy a sweet tooth with them.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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