Brownie Shortbread

Name: Brownie Shortbread
Total time: P2H
Yield: 24
Cuisine: Fusion
Ingredients: butter; flour; sugar; salt; butter; chocolate unsweetened; eggs; sugar; flour; baking powder

Submitted by foxy

YIELD

24 bars

PREP

20 min

COOK

40 min

READY

2 hrs

Ingredients

Cake layer

CUP BUTTER
, 1 stick, at room temperature, =or= 1/2 c margarine, 1 stick at room temperature

CUP ALL-PURPOSE FLOUR

CUP SUGAR
granulated

TEASPOON SALT

Brownie layer

CUP BUTTER
, 1 stick, at room temperature, =or= 1/2 c margarine, 1 stick at room temperature

SQS. UNSWEETENED CHOCOLATE
unsweetened *

LARGE EGGS

CUP SUGAR
granulated

TABLESPOONS ALL-PURPOSE FLOUR

TEASPOON BAKING POWDER

Directions

CAKE LAYER: Heat oven 350℉ (180℃).

Grease an 11” X 17” baking pan. In food processor or with electric mixer, process or beat the butter, flour, sugar and salt until mixture holds together and forms a dough. Press over bottom of pan. Bake 20 minutes or until light golden and firm when touched.

BROWNIE LAYER: Heat butter and chocolate in a small saucepan over low heat, stirring often, until melted. Cook 5 minutes. In a medium-size bowl, whisk eggs, sugar, flour and baking powder until blended.

Whisk in cooled chocolate mixture. Pour over shortbread base. Bake 20 minutes or until top feels firm.

Cool in pan before cutting in bars.