{Raspberry Shortbread Crusted Brownies}

Ok, confession time.

My favorite cookies? Plain jane.

Sugar. Butter. Shortbread.

I don't need that extra stuff. Delicious, pure flavors. That's what I like.

Shortbread cookies are probably my favorite. I love the rich, butteriness of them.

I was recently invited to join the Ambassador Program for Walkers Shortbread. The awesome news here is that Walker's was the brand I already buy!

Here's a little info about Walkers:

The brand is imported directly from Scotland. The company was started in 1898 by Joseph Walker. It is still family- owned & ran today. They bake their shortbreads, cakes, traditional cookies, oatcakes, and puddings in the village of Aberlour in the Highlands of Scotland.

Authentic Scottish Shortbread? YOU BETCHA.

What I love most about Walkers' is that their shortbread products are guaranteed to contain no GMOs, preservatives, hydrogenated fats. In addition, no antibiotics or bovine growth hormones are given to their grass fed cows.

The classic shortbread is made of only FOUR ingredients: Flour, Sugar, Butter, and a pinch of Salt.

I love that. Seriously.


Walkers Shortbread products are also 100% vegetarian and certified Kosher OUD.


 My first shipment from Walkers contained Raspberry Thins. I knew right away what I wanted to make.

The raspberry in these cookies (biscuits? I want to feel Scottish, so, I'm going with biscuits!) is intensely real tasting. No 'fake' raspberry taste. They smell amazing.

What pairs perfectly with raspberries? Why, chocolate of course!

I decided to make a Raspberry Crusted Shortbread Brownie.

Super easy to do. Just pulverize your biscuits, add a bit of sugar, flour, and butter to make a crust. Press into an 8x8 pan. Then, whip up this 1 pan brownie from my friend Darla, at Bakingdom. I love her recipe because it has the slightly crisp crust and the deep, fudgey middle. Yum.

After cool, dust with a little powdered sugar & top with fresh whipped cream if you wish! You could also top with fresh raspberries.

Honestly, I intended to put a chocolate glaze on these, it it was NOT needed. They are so good as is!

The biscuit I topped the brownie with is the Vanilla Shortbread, which is not only delicious, but a really lovely looking cookie.

Walker has extended an offer to my readers! You can get 20% off your purchases made at www.walkersus.com when you use my promo code #SBBSPRING until May 24, 2013. This code excludes sale products.

I think you'll love these all natural, delicious biscuits as much as I do!

You know what makes brownies even better?

Shortbread.

You know what makes shortbread crusted brownies even better better?

Raspberries.

Yeah.

Tina

As part of the Walkers Blogger Buzz Ambassador program, I was sent this product to review. However, opinions expressed are my own.

Raspberry Shortbread Crusted Brownies

Preheat oven to 350 F

For the crust:

1 package (4.2 oz) Walkers Raspberry Shortbread Thins
1/4 cup all-purpose flour
2 Tablespoons sugar
1/4 cup butter, melted

Pulverize the cookies in a food processor. Stir in the melted butter, flour, and sugar until well mixed. This should be a 'wet sand' texture.

Press into a greased 8x8 glass dish. Set aside.

For the Brownies:
(recipe by Darla of Bakingdom)

1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup  unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract

Mix together the cocoa, flour, baking powder, and salt in a bowl. Set aside.

In a medium saucepan, melt butter. When butter is melted, remove from heat and mix in sugar. Add the eggs, one at a time. Stir in the vanilla. Slowly, whisk the dry ingredients into the sugar mixture.

When well combined, pour batter on top of the shortbread crust.

Bake for 30-40 minutes or until a toothpick comes out clean with only a few crumbs clinging to it. Allow to cool totally before cutting and serving.

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