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What’s better than a homemade brownie?
How about a triple-layered one with a shortbread crust and a crunchy, salted caramel bottom?

This recipe, from The Gourmandise School of Sweets and Savories in Santa Monica, takes the classic American dessert to a whole new level. Bring some of these chewy, decadent treats to a spring picnic and you’re guaranteed to make a bang.

Salted Caramel Shortbread Brownie Recipe (Makes 16 2″x2” brownies)

Shortbread Crust
1 cup of flour
1/2 cup of powdered sugar
2 tsp of brown sugar
1 stick of unsalted butter

Directions:
Place all the ingredients together in a stand mixer, and cream them together until just combined. Line one 8”x8” pan with parchment paper, leaving an overhang on either side. Press the dough crust into the pan (about 1/4 inch thick) and bake it at 350 degrees about twelve minutes or until just golden brown. Let cool for 10 minutes.

Salted Caramel Cream
1/2 cup of heavy cream
1 cup of sugar
1 tbsp of water
1 tsp of lemon juice
1/2 stick of butter at room temperature
1/2 tsp of sea salt

Directions:
Set aside the butter and sea salt. In a medium saucepan, bring the heavy cream to a gentle simmer, and then remove from heat. Next, in a separate saucepan, bring the sugar, water and lemon juice to a boil over medium heat (it should reach a golden caramel color). Swirl the pan to mix the ingredients, but don’t stir them with an instrument. Slowly and carefully pour in the cream. Turn the heat back on to medium-low and stir in the salt. Cook for about one minute, stirring occasionally, until the caramel thickens. Add the butter, and cook for another minute. Pour into a bowl and set aside to cool. Next, pour the caramel into the center of the shortbread pan and spread, leaving half an inch of shortbread on all four sides.

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Brownies
1 1/4 sticks of unsalted butter
8 ounces of semi-sweet or bittersweet chocolate
1 cup of sugar
2 eggs (room temperature)
2/3 cups of flour
2 tbsp of cocoa powder
1/2 tsp of salt

Directions:
In a double boiler, melt the butter and chocolate together. Stir in sugar with a wooden spoon and mix until well combined. Whisk in the eggs, two at a time until well incorporated. In a separate bowl, whisk together the flour, salt and cocoa powder. Using a wooden spoon, stir the dry ingredients into the chocolate mixture until just combined. Pour the batter over the caramel shortbread and bake at 350 degrees for 20 minutes. Remove from the oven and cool to room temperature before slicing a serving.

Recipe courtesy of Clémence Gossett, Co-Owner and Pastry Chef at the Gourmandise School
Images via Roopika Malhotra

1 comment

  1. These look amazing. We don’t keep chocolate in our house because my daughter once fed it to our three dogs but I might have to get a small portion to make these.

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