Can't decide how to satisfy your sweet tooth? This recipe combines two favorite desserts into one. A buttery shortbread bottom supports a rich and chewy chocolate brownie top to delight your taste buds. For ease in preparation and serving, use a foil bottom to line your pan and prevent the dessert from sticking.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/4 cup miniature semisweet chocolate pieces
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 pieces
directions
Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. 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. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.
Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.
Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars.
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