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Shortbread Brownies

Shortbread Crust
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
2 sticks (1 cup) butter, softened

Brownies
1 (20 ounce) box of Ghiradelli Double Chocolate Brownies mix (or any brownie mix lying around, or real brownies. From scratch. It's okay. Make me look even more lazy.)
1 egg
1/3 cup water
1/3 cup oil

Preheat oven to 350°F.

Mix together flour, powdered sugar, and butter in a bowl until dough forms into a ball. A pastry cutter works best for this.

(Side note? If you accidently 
melt your butter instead of "softening" it, you'll end up with a soft, cakey shortbread crust. Apparently this is common knowledge, which I missed. It's okay. Mistakes make for cute cookies sometimes).

Press dough evenly into a lightly greased 13x9x2-inch pan and bake for 10-12 minutes. Set aside.

For brownies, prepare according to box, throw in extra chocolate if you're feeling scandalous, and pour evenly over the shortbread crust.

Bake for 30-35 minutes. Cool thoroughly

Source: Barely adapted from Continental Mills.

Printed From: Bakergirl
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