Masa‑Brownie Strawberry Shortcake
In spring, Arkansas transforms into a sprawling berry field. Fresh strawberries appear everywhere—from breakfast bowls to lunch salads and evening desserts. The author revels in these fruits, often pairing them with a simple pastry or sweet topping to craft what they call “shortcake.” A basic version mixes strawberries, crushed cookies, and vanilla ice cream. For a more refined twist, homemade brownies serve as an excellent base.
These brownies are unique because they replace wheat flour with masa harina, the corn‑based dough used in Mexican dishes. The result is a slightly gritty texture reminiscent of almond flour brownies, but without extra fat. Cinnamon adds warmth, and the recipe remains gluten‑free.
Ingredients (for an 8‑inch square pan)
- Butter
- Sugar
- Cocoa powder
- Salt
- Vanilla extract
- Ground cinnamon
- Eggs
- Masa harina
Instructions
- Preheat the oven to 325 °F (165 °C).
- Melt butter with sugar and cocoa powder in a saucepan.
- Whisk in vanilla, cinnamon, and eggs one at a time.
- Fold in masa harina until just combined.
- Pour the batter into a parchment‑lined pan.
- Bake for 25–30 minutes, or until set but still slightly moist in the center.
After baking, let the brownies cool for a few minutes before briefly chilling them to firm up and make slicing easier. The parchment overhang helps lift the slab, after which it can be cut into squares.
Pairing
Serve these brownies alongside fresh Arkansas strawberries for a delightful contrast of textures and flavors—a simple recipe that turns a classic dessert into an exciting, season‑perfect treat.
