Baking for All Occasions
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Recipe Reviews
Zosia from Toronto, ON
A fudgy chocolate brownie baked on top of a crispy, buttery shortbread base….. 2 treats in every bite.
The recipe is easy but involves baking in stages. First, the shortbread ingredients are whizzed together in a food processor, pressed into a cake pan and baked. Then, a chocolate-y saucepan brownie is poured on top and sprinkled with finely chopped nuts before baking. The recipe calls for hazelnuts but I used pecans instead. There’s no need to toast the nuts in advance as they toast during baking. The yield was supposed to be 36 (1 ½” squares) but I cut them smaller and got 49.
These are extremely rich and a little goes a long way but they are delicious.
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