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Fudgy Strawberry Shortbread Brownies

Fudgy Strawberry Shortbread Brownies

  • 2 Hours, 45 Minutes
  • 16 People
  • Easy
  • Favorite

Juicy strawberries add a bright note to dense, rich dark chocolate brownies, shortbread chunks add to the decadence. Despite their tempting name, sophisticated look, and rich flavor, they’re secretly skinny and low-calorie. In partnership with Amy’s Healthy Baking.

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Ingredients

  • 1 c all-purpose flour (measured correctly)
  • ½ c regular unsweetened cocoa powder (measured correctly)
  • ¼ c Dutched unsweetened cocoa powder, such as Hershey’s Special Dark (measured correctly)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp canola or vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ c granulated sugar
  • ¼ c plain nonfat Greek yogurt
  • ¼ c nonfat milk
  • 1 c strawberries, diced (fresh or frozen and unthawed)
  • 2 Walkers Shortbread Fingers, roughly chopped
Fudgy Strawberry Shortbread Brownies

Method

1
Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
2
In a medium bowl, whisk together the flour, cocoa powders, baking power, and salt.
3
In another bowl, whisk together the oil, eggs, and vanilla.
4
Stir in the sugar.
5
Add in the yogurt and milk, stirring until thoroughly incorporated and no large lumps remain.
6
Add in the flour mixture, stirring just until incorporated.
7
Fold in the diced strawberries.
8
Spread the batter into the prepared pan.
9
Top with the chopped shortbread, pressing it lightly into the batter.
10
Bake at 300°F for 24-28 minutes. If using fresh strawberries, bake for 24 minutes for a fudgier texture and closer to 28 minutes for a firmer texture. If using frozen strawberries, add 2 minutes to the baking time (making the range 26-30 minutes).
11
Cool completely to room temperature in the pan, and allow the brownies to set for 2 hours once at room temperature before slicing into squares.

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