Shortbread Brownies
Author: 
Serves: 14 to 16 brownies
 
Ingredients
For the Shortbread Crust:
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 cup miniature semisweet chocolate chips
For the Brownie batter:
  • 1 1/3 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/3 cup butter, melted
  • 1 Tablespoon vanilla
  • 1/2 cup miniature semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a 9x9x2-inch baking pan with foil; set aside.
  2. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.
  3. Stir in the 1/4 cup mini chocolate chips. Press into prepared pan. Bake for 8 minutes. While shortbread crust is baking, you can mix up the brownie batter.
  4. In a large mixing bowl, stir together granulated sugar, 3/4 cup flour, unsweetened cocoa powder, baking powder, and salt.
  5. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup mini chocolate chips. Carefully spread over crust in pan.
  6. Bake 40 minutes more. Cool brownies in pan on a wire rack.
  7. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars (unless you cut them bigger like I did; then you’ll get about 16).
  8. If you want to make a bigger batch, you could double the recipe and make them in a 9×13 inch pan…the baking time may be a little longer.
Recipe by Baker Street at https://bakerstreet.tv/2013/02/shortbread-brownies/