Chocolate brownie strawberry shortbread
A sweet treat combining two classics
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