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