Short-Bread Crusted Blondies

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      Short-Bread Crusted Blondies
      Shortbread Crust:
      1 cup all-purpose flour
      1/2 cu) butter, softened
      1/4 cup light brown sugar, packed
      Brownie Topping:
      1/2 cup butter, melted
      1 cup light brown sugar, packed
      1 egg
      1 tap vanilla
      1 cup all-purpose flour
      1/8 tsp salt
      1/8 tsp baking soda
      1/4 tsp baking powder
      1 cup mini chocolate chips
      1/2 cup chopped pecans, optional
      Lightly grease a 8- or 9-inch square baking pan. Heat the oven to 350°.
      In the food processor, combine the crust ingredients and process until it clumps together. Pat the shortbread dough into the prepared baking pan. Bake for 15 to 18 min, until lightly browned and firm. Let the crust cool in the pan on a rack while preparing the blonde brownie topping.
      In a mixing bowl with electric mixer, beat the cooled melted butter and brown sugar until smooth. Beat in the egg and vanilla until well blended.
      Combine the 1 cup of flour, 1/8 tsp of salt, baking soda and baking powder. Add to the brown sugar and butter mixture and stir until blended. Fold in the chocolate chips and pecans, if using.
      Spoon small amounts of the blondie batter over the cooled crust, then carefully spread or pat to cover evenly. Bake for about 25 to 28 min longer, or until set and lightly browned.
      Cut the blondies into small squares when completely cooled.
      Makes about 20 squares.
      deadhorse  smilie

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