White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

von | Juli 27, 2024 | BUTTERY, CHOCOLATE, COCONUT, COOKIES, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, LIME, OVER 120 MINUTES, REFRESHING, SUMMER, SWEET, UP TO 500, VEGETARIAN, ZESTY

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

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July 27, 2024 by Kimberly

Indulge in a burst of tropical flavors with these scrumptious cookies, blending sweet white chocolate, refreshing lime, and a hint of coconut for the ultimate treat.

2 HOURS
45 MINUTES

EASY

VEGETARIAN

INT.

370 PER COOKIE

SWEET
TANGY

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving something sweet, tangy, and utterly irresistible? These white chocolate coconut lime cookies are the perfect tropical treat. With the zesty kick of lime, the creamy sweetness of white chocolate, and the nutty goodness of coconut, these cookies are sure to become a new favorite. They’re easy to make and perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

How to serve
Serve these delightful cookies with a cold glass of milk or a cup of hot tea for a comforting snack. They also make a great addition to any dessert platter, paired with fresh fruit for a vibrant and refreshing twist. For a truly indulgent experience, try crumbling them over vanilla ice cream.

How to store
To keep your white chocolate coconut lime cookies fresh, store them in an airtight container at room temperature for up to a week. If you need to keep them longer, they freeze well too – just pop them into a freezer bag, and they’ll stay delicious for up to three months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Coconut Lime Cookies
White Chocolate Coconut Lime Cookies
„Let’s make a piece of happiness“
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White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

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  • Author: Kimberly
  • Total Time: 2 hrs 45 min
  • Yield: 9 big / 18 small 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small bowls
  • small pot (or microwave)
  • two medium bowls
  • whisk
  • spatula
  • zester

Ingredients

Units Scale

DOUGH

  • 200 grams all-purpose flour
  • 35 grams cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 grams butter
  • 150 grams brown sugar
  • 50 grams white sugar
  • 1 egg
  • 1 egg yolk
  • 100 grams white chocolate
  • zest from 1 lime
  • 1 tsp vanilla extract
  • 50 grams shredded coconut flakes

GLAZE

  • 125 grams powdered sugar
  • 1 tbsp – 1.5 tbsp coconut milk
  • 1 tsp lime juice

 

 

Instructions

PREPARATIONS

  • Chop the chocolate into coarse pieces.
  • Melt the butter in a pot or microwave.
  • Zest the lime.

INSTRUCTIONS

  1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
  2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
  3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
  4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
  5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
  6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
  7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
  8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!
  • Prep Time: 20 min
  • Passive Time: 2 hrs 25 min

Lime Curd Cheesecake

Lime Curd Cheesecake

von | Juli 22, 2024 | CAKE, CREAMY, DESSERT & SWEETS, EVERYDAY, INTERMEDIATE, INTERNATIONAL, LIME, OVER 120 MINUTES, REFRESHING, SUMMER, TEA TIME, UP TO 500, VEGETARIAN

Lime Curd Cheesecake

Lime Curd Cheesecake

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July 22, 2024 by Kimberly

Experience pure bliss with every bite of this lime curd cheesecake. Its creamy texture and tangy lime burst create a dessert that’s simply irresistible and unforgettable.

3 HOURS
40 MINUTES
+ OVERNIGHT

INTERMEDIATE

VEGETARIAN

INT.

352 PER SLICE

CREAMY
REFRESHING

EVERYDAY

DESSERT
CAKE

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Discover the ultimate treat with this lime curd cheesecake. This creamy cheesecake sits atop a golden Oreo cookie crust, bringing together the perfect blend of tangy and sweet. It’s a showstopper dessert that’s incredibly easy to make and even easier to love. Whether you’re a cheesecake enthusiast or a lime lover, this dessert will quickly become your go-to for any occasion.

How to serve
For a clean cut, use a sharp knife dipped in hot water and wiped dry. Garnish each slice with a thin lime slice or a dollop of whipped cream for that extra touch. It’s perfect for summer gatherings, dinner parties, or just a special treat to enjoy with your loved ones. Everyone will be asking for a second piece!

How to store
To keep your lime curd cheesecake fresh, store it in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Lime Curd Cheesecake
Lime Curd Cheesecake
Lime Curd Cheesecake
„Let’s make a piece of happiness“
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Lime Curd Cheesecake

Lime Curd Cheesecake

  • Author: Kimberly
  • Total Time: 3 hrs 40 min + overnight
  • Yield: 16 1x
Print Recipe

Description

Recommended Equipment

  • oven
  • springform 28cm / 11”
  • deep baking tray or baking dish that fits the springform
  • food processor
  • microwave (or small saucepan)
  • large mixing bowl
  • whisk
  • aluminum foil
  • small saucepan
  • zest grater

Ingredients

Units Scale

CRUST

  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter

FILLING

  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs

LIME CURD

  • 2 limes
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat your oven to 175°C / 350°F fan-assisted. Fill a deep baking tray or baking dish, large enough to fit your springform, with water. The water should come about halfway up the sides of the springform pan. Set aside.
  2. Carefully twist apart the Oreo cookies and remove the cream filling. Place the cookies in a food processor and pulse until crumbly. Melt the butter in the microwave or in a small saucepan and add it to the cookie crumbs. Mix for about 20 seconds until combined and crumbly. Press this mixture into the bottom of the springform and set aside.
  3. In a large mixing bowl, whisk the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the crème fraîche and vanilla extract. Beat in one egg until just combined, then add the second egg and mix until just incorporated. Avoid overmixing to prevent adding too much air to the batter.
  4. Pour the cream cheese filling over the cookie crust in the springform and spread evenly. Place two sheets of aluminum foil on a flat surface and put the springform pan in the center. Fold the foil up around the edges of the pan to prevent water from getting in during the water bath. Place the pan in the water bath and bake on the middle rack of the oven for about 40 minutes. The cheesecake should be set at the edges and slightly wobbly in the center, with no cracks on top.
  5. While the cheesecake bakes, prepare the lime curd. Zest the limes and place the zest in a small saucepan. Juice the limes and add the juice, along with the sugar, to the pot. Bring to a simmer over medium heat, then gradually add the butter, stirring until melted. Finally, stir in the cream and bring to a boil. Remove from heat. In a small bowl, mix cornstarch and 1.5 tablespoons of water until smooth, then add to the lime mixture. Bring to a boil while stirring, set aside and then let it cool for a bit.
  6. After 40 minutes, turn off the oven and open the door completely. Leave the cheesecake in the cooling oven for 20 minutes to prevent cracking from temperature shock.
  7. The lime curd should be quite firm by now. Stir in about 4-5 tablespoons of cold water until creamy but not too runny. Add more water if needed. Set aside to cool completely.
  8. After 20 minutes, remove the cheesecake from the water bath, discard the foil, and run a sharp knife around the edge to loosen it from the springform. Leave the springform ring on and let the cheesecake cool to room temperature.
  9. Once the cheesecake has cooled, gently spread the lime curd on top. Refrigerate for at least 6 hours or overnight. I know it’s a long wait, but it’ll be worth it 😉 Enjoy your cheesecake!
  • Passive Time: 3 hours + overnight
  • Cook Time: 40 min

Mochi Matcha Brownies

Mochi Matcha Brownies

von | Juli 13, 2024 | CAKE, CHOCOLATE, DESSERT & SWEETS, EASY, EVERYDAY, GLUTEN-FREE, GOOEY, JAPANESE, MATCHA, OVER 120 MINUTES, SUMMER, SWEET, UP TO 500, VEGAN

Mochi Matcha Brownies

Mochi Matcha Brownies

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July 13, 2024 by Kimberly

Whip up these irresistibly gooey mochi matcha brownies topped with creamy white chocolate! Simple, decadent, and perfect for any sweet tooth.

3 HOURS
20 MINUTES

EASY

VEGAN

JAPANESE

203 PER PIECE

GOOEY
SWEET

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of baking with these mochi matcha brownies! These delights blend the chewy texture of mochi with the rich taste of matcha, topped with luscious white chocolate.

How to serve
Serve these brownies chilled to fully enjoy their gooey texture. They pair beautifully with a cup of coffee or matcha latte, making them perfect for dessert or a special afternoon treat. Cut into small squares for an elegant presentation.

How to store
Keep leftover brownies in an airtight container at room temperature to maintain their moisture. They stay fresh and delicious for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mochi Matcha Brownies
Mochi Matcha Brownies
Mochi Matcha Brownies
„Let’s make a piece of happiness“
Print
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Mochi Matcha Brownies

Mochi Matcha Brownies

  • Author: Kimberly
  • Total Time: 3 hrs + 20 min
  • Yield: 9 1x
Print Recipe

Description

Recommended Equipment

  • oven
  • baking pan dish (20x20cm / 8×8″)
  • 2 medium-sized bowls
  • whisk
  • small pot
  • small metal (or glass) bowl
  • sharp knife

Ingredients

Units Scale

BATTER

  • 230 grams rice flour
  • 100 grams white sugar
  • 1/4 tsp backing powder
  • 1 tsp matcha powder
  • 120 milliliters oat milk (or any other milk you prefer)
  • 90 milliliters coconut milk
  • 1/4 tsp vanilla extract
  • 1 tsp butter, for greasing

TOPPING

  • 100 grams white chocolate
  • 1 tsp coconut oil

Instructions

  1. Preheat your oven to 135°C / 275°F.
  2. Grease your baking pan with a teaspoon of butter and set it aside.
  3. In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
  4. In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
  5. Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
  6. Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
  7. Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
  8. For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
  9. I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.
  • Passive Time: 3 hrs
  • Cook Time: 20 min

American Flag Pie

American Flag Pie

von | Juli 4, 2024 | ALL YEAR, BLUEBERRY, CHERRY, DESSERT & SWEETS, DOUGH, FRUITY, INTERMEDIATE, OVER 120 MINUTES, PIE, SWEET, UP TO 500, US AMERICAN, VEGETARIAN

American Flag Pie

American Flag Pie

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July 4, 2024 by Kimberly

Diving into the 4th of July with a sweet tribute to America! This patriotic cherry and blueberry pie captures the festive spirit in every delicious, colorful slice.

4 HOURS
45 MINUTES

INTERMEDIATE

VEGETARIAN

US AMERICAN

397 PER SLICE

FRUITY
SWEET

4TH JULY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Nothing screams 4th of July like an American Flag Pie! This vibrant cherry and blueberry pie isn’t just a treat for your taste buds—it’s a festive homage to the USA, perfect for any patriotic celebration.

How to serve
Best served chilled or at room temperature, this pie stands out at your holiday table. Top it off with a scoop of vanilla ice cream or a drizzle of fresh cream to complement the tangy berries. Gather around for fireworks and a slice of Americana!

How to store
Keep any leftover pie covered in the refrigerator. It stays fresh and tasty for up to three days, ensuring you can enjoy the flavors of the holiday a little longer.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie
„Let’s make a piece of happiness“
Print
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American Flag Pie

American Flag Pie

  • Author: Kimberly
  • Total Time: 4 hrs + 45 min
  • Yield: 8-10 pieces 1x
Print Recipe

Description

Recommended Equipment

  • 2 medium-sized bowls
  • plastic wrap
  • medium-sized pot
  • strainer + small bowl
  • whisk
  • oven
  • rolling pin
  • pie dish (28 cm / 11″)
  • sharp knife
  • star-shaped cutter
  • aluminum foil
  • pastry brush

Ingredients

Units Scale

PIE CRUST

  • 350 grams all-purpose flour
  • 50 grams white sugar
  • 130 grams unsalted butter, cold
  • 120 milliliters buttermilk, cold
  • pinch of salt

CHERRY FILLING

  • 700 grams morello cherries
  • 100 grams white sugar
  • 30 grams cornstarch
  • 1 tbsp butter
  • pinch of salt

BLUEBERRY FILLING

  • 250 grams blueberries
  • 50 grams white sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

TOPPING

  • 1 tbsp full-fat milk
  • 1 tbsp brown sugar

Instructions

  1. Start by preparing the dough in a medium-sized bowl. Mix flour, sugar, and salt together. Then add cold butter, cut into small pieces, and crumble everything by hand until the butter is flaky. Add all the buttermilk and mix by hand until you have a somehow crumbly but firm dough. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
  2. Meanwhile, make the cherry filling in a medium-sized pot. Mix sugar, cornstarch, and salt together. Drain the cherries using a strainer, saving 1/2 cup of the juice, and add it to the pot. Cook over medium heat, letting it simmer until the mixture becomes creamy and the cloudiness disappears. Then add the cherries and a tablespoon of butter. Stir until the butter has melted. Set aside to cool.
  3. Next, prepare the blueberry filling. Wash the blueberries and place them in a medium-sized bowl. Add lemon juice, sugar, and cornstarch and mix well until all the blueberries are well coated.
  4. Preheat the oven to 215°C / 420°F and place the rack on the lowest shelf.
  5. Take the dough out of the fridge and shape it into a round ball. Place the dough on a heavily floured, clean work surface. Sprinkle more flour on the dough, then roll it out from the center using a rolling pin. The dough should be about 12 cm / 5″ larger in diameter than the pie dish. The dough itself should be 1cm / 1/3″ thick. Roll the dough around the rolling pin, then unroll it over the pie dish. Carefully fit the dough into the dish, then trim the excess edges. Tuck the edge inward to create a thicker top edge. From the remaining dough, cut out 4 long strips and 6 stars for the Stars & Stripes decoration. Set these aside.
  6. Take a piece of aluminum foil, fold it lengthwise, and then shape it into a right angle so it fits into the upper left quarter of the pie dish, acting as a divider between the fillings. Fill the 1/4 area with the blueberry mixture and the 3/4 area with the cherry filling. Remove and discard the foil.
  7. Distribute the cut-out stars over the blueberry filling and arrange the strips over the cherry filling. Trim the strips at the edges and fold them in. Brush the Stars & Stripes and the edges of the crust with a little milk and sprinkle with brown sugar.
  8. Bake the pie in the oven for 20 minutes. Then reduce the temperature to 175°C / 350°F and bake for another 25 minutes. Let the pie cool completely, which can take 3-4 hours as the filling sets upon cooling. Happy 4th of July!

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 60 min
  • Passive Time: 3 hrs
  • Cook Time: 45 min

Cannelloni

Cannelloni

von | Juni 27, 2024 | ALL YEAR, BEEF, CLASSICS, COMFORT FOOD, DINNER, EVERYDAY, INTERMEDIATE, ITALIAN, OMNIVORE, OVER 120 MINUTES, PASTA, PORK, UP TO 1000

Cannelloni

Cannelloni

JUMP TO RECIPE
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June 27, 2024 by Kimberly

Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!

2 HOURS
55 MINUTES

INTERMEDIATE

OMNIVORE

ITALIAN

872 PER PORTION

COMFORT FOOD

CLASSICS

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.

How to serve
Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.

How to store
Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and enjoy!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cannelloni
Cannelloni
Cannelloni
„Let’s make a piece of happiness“
Print
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Cannelloni

Cannelloni

  • Author: Kimberly
  • Total Time: 2 hrs 55 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • vegetable peeler
  • large pot
  • baking dish
  • medium-sized pot
  • whisk
  • medium-sized bowl
  • piping bag

Ingredients

Units Scale
  • 24 cannelloni roles
  • 40 grams parmesan
  • 125 grams mozzarella
  • fresh basil

BEEF SAUCE

  • 500 grams minced beef
  • 500 grams minced pork
  • 700 milliliters beef stock
  • 1 tbsp butter
  • 1 tbsp clarified butter
  • 1 white onion
  • 1/2 celery stick
  • 1 carrot
  • 4 garlic cloves
  • 100 milliliters dry white wine
  • 800 grams canned tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon
  • 1/4 tsp chili flakes
  • 1 tsp salt
  • 1/4 tsp black pepper

BECHAMEL SAUCE

  • 500 milliliters full-fat cow milk
  • 50 grams butter
  • 50 grams all-purpose flour
  • 1/8 tsp white pepper
  • 3/8 tsp salt
  • freshly grated nutmeg to taste

Instructions

  1. Peel the carrots, onion, and garlic, and chop them along with the celery into very small pieces. Set aside.
  2. Melt the clarified butter in a large pot and thoroughly brown the minced meat until a nice crust forms on the bottom. Then remove the meat from the pot and set it aside in a bowl.
  3. Now add the carrots, onion, garlic, and celery to the pot with 1 tbsp butter and sauté for about 5 minutes until soft. Deglaze with white wine and scrape up the crusty from the bottom. Return the ground meat to the pot along with tomato paste and a pinch of salt. Sauté for 1-2 minutes.
  4. Add beef broth and canned tomatoes and simmer over medium heat for about 1 hour without a lid. The consistency should be creamy-thick, neither too liquid nor too solid, just firm enough so that it doesn’t run out of the cannelloni when filling them. Now add oregano, salt, pepper, chili, and cinnamon, and season well. Set the filling aside to cool slightly.
  5. Meanwhile, prepare the béchamel sauce. The recipe can be found here: Béchamel Sauce. Once prepared, set it aside. Preheat the oven to 200°C / 392°F.
  6. Set up your cannelloni filling station. You’ll need the meat filling in the pot, a piping bag, a baking dish, and a spoon. Place about 4 tablespoons of the meat filling at the bottom of the baking dish. Fill your piping bag with a few tablespoons of the filling and pipe it into the cannelloni. I recommend not overfilling the piping bag to maintain control. Fill all the cannelloni one by one and arrange them in a single layer over the sauce in your baking dish. Spread the remaining sauce over the cannelloni.
  7. Next, pour the béchamel over the cannelloni, ensuring all gaps are filled with sauce. Top with grated mozzarella and Parmesan.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil, increase the oven temperature to 220°C / 428°F, and bake for an additional 15 minutes until the cheese is crispy. Optionally, you can slice fresh basil into fine strips and sprinkle over the cannelloni.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 1 hour 45 min
  • Cook Time: 60 min

Shortbread Ganache Brownies

Shortbread Ganache Brownies

von | Juni 10, 2024 | ALL YEAR, CAKE, CHOCOLATE, CREAMY, DESSERT & SWEETS, INTERMEDIATE, INTERNATIONAL, OVER 120 MINUTES, SWEET, TEA TIME, UP TO 500, VEGETARIAN

Shortbread Ganache Brownies

Shortbread Ganache Brownies

JUMP TO RECIPE
JUMP TO VIDEO

June 10, 2024 by Kimberly

Dive into the irresistible charm of these rich brownies layered with smooth ganache on a buttery shortbread base. Perfect for a cozy treat or a fancy gathering!

4 HOURS
35 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

452 PER PIECE

CREAMY
SWEET

TEA TIME

DESSERT
CAKE

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine biting into a multi-layered dessert that combines the crunchy texture of shortbread with the rich silkiness of chocolate ganache. These gourmet brownies are a true delight for any dessert lover.

How to serve
Serve these decadent desserts slightly warmed to accentuate the chocolate’s depth and the shortbread’s comforting, buttery crispness. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Ideal for dinner parties or a special family dessert night!

How to store
Keep these ganache brownies fresh by storing them in an airtight container. They stay delicious at room temperature for a couple of days or can be refrigerated for extended freshness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Shortbread Ganache Brownies
Shortbread Ganache Brownies
Shortbread Ganache Brownies
„Let’s make a piece of happiness“
Print
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Shortbread Ganache Brownies

Shortbread Ganache Brownies

  • Author: Kimberly
  • Total Time: 4 hrs 35 min
  • Yield: 9-12 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • 20×20 cm baking dish (8×8 inch)
  • large bowl
  • electric mixer
  • spatula
  • 2 small pots (or microwave)
  • sharp knife
  • cutting board
  • medium-sized bowl

Ingredients

Units Scale

SHORTBREAD LAYER

  • 115 grams butter
  • 65 grams white sugar
  • 120 grams all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

BROWNIE LAYER

  • 2 eggs
  • 200 grams brown sugar
  • 115 grams butter
  • 50 grams baking cocoa powder
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 60 grams all-purpose flour

GANACHE

  • 200 milliliters heavy cream
  • 200 grams semi-sweet chocolate

Instructions

PREPARATIONS

  • Prepare your baking dish by lining it with parchment paper or lightly greasing it. Set aside.
  • Preheat the oven to 175°C (350°F).

INSTRUCTIONS

  • For the shortbread layer: Whip butter and sugar on high until light and fluffy. Then add flour and salt and mix with a spatula to form a dough. Press the dough into your prepared baking dish and distribute evenly. Prick the dough with a fork to keep it flat while baking. Bake for about 12 minutes, until just lightly golden.
  • Meanwhile, prepare the brownie batter. In the microwave or a small pot, melt the butter and set aside to cool. In a bowl, whip eggs and sugar until light and fluffy. Add the cooled butter, cocoa powder, and vanilla extract to the egg-sugar mixture. Mix everything into a creamy batter. Then add flour and salt, mixing only until no flour streaks are visible.
  • Remove the shortbread base from the oven and spread the brownie batter over it. Bake for an additional 15 minutes.
  • While that bakes, prepare the ganache. Finely chop the chocolate and place it in a medium-sized bowl. Then, in a small pot, heat the cream until it starts to steam or simmer lightly. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir slowly until all the chocolate has melted. Place the ganache in the refrigerator.
  • Remove the brownies from the oven and let them cool completely.
  • Once the shortbread brownies are completely cool, pour all the ganache over them and refrigerate again until the ganache sets, about 4-5 hours. I used milk chocolate in equal parts with cream, so it takes a bit longer than usual. You can speed up the process by doubling the amount of milk chocolate or substituting milk chocolate with dark chocolate.
  • Once the ganache is firm, cut the brownies into 9-12 equal pieces and optionally garnish with grated chocolate. Enjoy your piece of happiness.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 2 min
  • Passive Time: 4 hrs
  • Cook Time: 30 min