Strawberry Shortbread Brownie

Servings: 20 small brownies               Time: 1 Hour 15 mins                  Difficulty: Easy


For the Shortbread base

  • 120g butter, softened
  • 60g light muscovado sugar
  • 200g plain flour
  • About 5g freeze dried strawberries (optional, but nice)
  • 1 – 2 tbsp strawberry jam

For the brownie

  • 130g dark chocolate pieces
  • 120g butter, diced
  • 180g caster sugar
  • 3 eggs
  • A few drops of strawberry essence/flavouring (optional)
  • 140g plain flour
  • pinch of salt
  • 2 – 3 tbsp strawberry jam


  1. Preheat the oven to 160C/Fan 140C/325F/Gas 3. Grease and line a 23cm/9″ square baking tin. Dust lightly with flour.
  2. For the shortbread base, beat the butter and sugar together until light and fluffy, then sift in the flour and add the freeze-dried strawberries, if using. Mix until smooth.
  3. Tip mixture into the prepared tin and press down firmly*. Lightly prick with a fork and bake for 15 minutes. As it cools, brush with melted strawberry jam. Set aside to cool further.
  4. For the brownie mix, melt together the chocolate and butter, either over a bain marie or in the micro-wave. Stir until well combined then leave to cool a little.
  5. In a separate bowl, whisk the sugar and eggs until light and foamy. Add in the melted chocolate mixture and a few drops of strawberry essence, if using, then stir to combine. Sift the flour and salt into the mixture and fold in gently until well combined.
  6. Spread the brownie mixture over the cooled shortbread base then dot with strawberry jam. Use a palette knife or similar item to swirl the jam and brownie mixture together.
  7. Bake for 20 – 25 minutes.
  8. Remove from the oven and leave in the tin until fully cooled. Remove from tin and cut into pieces, using a heated knife.

* A small plastic dough or cake scraper is ideal for pressing down the mixture.