I went to Edinburgh in the summer for the Fringe and had the most scrumptious shortbread and brownie combination at The Elephant House on George IV Bridge. Finally after months of reminiscing about that squidgy crumbly squidginess I have made my own. It takes about 20 minutes to make and 15-20 minutes to bake.
Firstly make the shortbread mixture. What you need:
225g butter/ soya butter
325g plain flour
60g caster sugar
60g light brown sugar
1: Heat the oven to 180 degrees.
2: Pour the flour into a mixing bowl and add the butter (straight from the fridge and cut into squares).
3: Gently rub the flour and butter together to make a crumbly mixture.
4: Add the sugar and work the mixture until it forms a ball.
5: Flatten it into the baking tray lined with baking paper or greased with vegetable oil.
6: Give the shortbread a 5 minute head start in the oven whilst you make the brownie mixture.
Now for the brownie mixture. What you need:
250g plain flour
350g brown sugar
70g cocoa powder
1 teaspoon of baking powder (if you don’t have it mix one part baking soda to two parts cream of tartar)
1 teaspoon salt
2 teaspoons vanilla essence
240ml vegetable oil
What you need to do:
1: Sift all the dry ingredients together: flour, cocoa powder, baking powder, salt and stir in the sugar.
2: Measure the water and vegetable oil together, add the vanilla essence and pour into the dry mixture stirring well.
3: Take the baking tray with the shortbread out of the oven and pour the brownie mixture evenly ontop.
4: Place the tray back in the oven and continue baking for 15-20 minutes or until the top of the brownie looks cooked.
5: Allow to cool and then devour!