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Shortbread brownie with strawberry © rosemaryandporkbelly.co.uk

Chocolate brownie strawberry shortbread

A sweet treat combining two classics
Prep Time 30 mins
Cook Time 1 hr
Course Cakes
Cuisine Scottish-American
Servings 32

Ingredients
  

For the shortbread

  • 340 grams vegan margarine We used baking Stork block
  • 400 grams plain flour
  • 150 grams caster sugar
  • 1 tsp salt

For the brownie

  • 250 grams plain flour
  • 1 tsp baking powder
  • 300 grams caster sugar
  • 70 grams cocoa powder
  • 1/2 tsp salt
  • 300 mls non-dairy milk We used oat milk
  • 200 mls oil we used olive oil
  • 1 tsp vanilla essence
  • 200 grams good quality strawberry jam

Instructions
 

For the shortbread

  • Heat oven to 350 deg F/177 C/ gas mark 4
  • Grease a 9 x 13 inch baking tray and line it with grease-proof paper or baking parchment with about a 2 inch overhang all round
  • Cream together the butter and sugar until light and fluffy. Then fold in the flour and salt and combine until the dough comes together but is still a little crumbly
  • Press the dough into the tin. Prick the surface with a fork and bake until pale gold colour - around 30 minutes
  • Remove from the oven

For the brownie

  • While the shortbread is baking, stir together the flour, sugar, cocoa powder, baking powder and salt
  • Add the rest of the ingredients, except the jam, and mix until well blended
  • Spread a layer of strawberry jam on top of the warm, baked shortbread then smooth the brownie mixture evenly on top.
  • Bake for around 25 - 30 minutes until the top is set, the centre soft and the edges start pulling away from the sides of the tin
  • Remove from the oven and leave to cool in the tray for about 10 minutes before lifting out, using the paper lining
  • Cut into small squares while still warm, then leave to cool fully on a wire tray
  • Dust with a mix of icing sugar and cocoa powder or leave plain