Dessert

“30 Minute Chocolate Shortbread Recipe – The Perfect Balance of Buttery and Chocolatey 1 cup unsalted butter, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup chocolate chips (optional) 1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. 3. Mix in the vanilla extract and salt until well combined. 4. Gradually add the all-purpose flour and cocoa powder, mixing until just combined. If using chocolate chips, fold them in gently. 5. Press the dough evenly into the prepared baking pan. Use a fork to poke holes in the surface to prevent bubbling. 6. Bake in the preheated oven for 20-25 minutes, or until the edges are firm and the center is set. 7. Remove from the oven and let cool in the pan for about 10 minutes before lifting out using the parchment overhang. Allow to cool completely on a wire rack. 8. Once cooled, cut into squares or rectangles and serve. Serves 16 Nutritional Information (per serving): Calories: 150 Net Carbs: 10g Protein: 2g Fat: 10g Tips & Variations: – For a minty twist, add 1/2 teaspoon of peppermint extract to the dough. – Try adding chopped nuts or dried fruit to the dough for added texture and flavor.”
Chocolate

“30 Minute Chocolate Shortbread Recipe – The Perfect Balance of Buttery and Chocolatey 1 cup unsalted butter, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup chocolate chips (optional) 1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. 3. Mix in the vanilla extract and salt until well combined. 4. Gradually add the all-purpose flour and cocoa powder, mixing until just combined. If using chocolate chips, fold them in gently. 5. Press the dough evenly into the prepared baking pan. Use a fork to poke holes in the surface to prevent bubbling. 6. Bake in the preheated oven for 20-25 minutes, or until the edges are firm and the center is set. 7. Remove from the oven and let cool in the pan for about 10 minutes before lifting out using the parchment overhang. Allow to cool completely on a wire rack. 8. Once cooled, cut into squares or rectangles and serve. Serves 16 Nutritional Information (per serving): Calories: 150 Net Carbs: 10g Protein: 2g Fat: 10g Tips & Variations: – For a minty twist, add 1/2 teaspoon of peppermint extract to the dough. – Try adding chopped nuts or dried fruit to the dough for added texture and flavor.”