Shortbread Brownies.

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Sometimes you just need to let your hair down.

For me, Sundays are all about spending the day unashamedly in pajamas, curled up with a book, which, most likely, has at least one vampire in it, and staking out the living room for some lazy movie-watching time with my family. Sundays are about scrambled eggs for dinner, avoiding the world and responsibility and laundry, and, can I just say it? Cutting a few corners in the kitchen.

Mmm. Corners.

But seriously? Sometimes you shouldn’t need more than two bowls and five minutes to whisk up something sinful.

Sometimes you shouldn’t have to run to the store for Dutch-processed cocoa and unsweetened chocolate.

Sometimes it’s Sunday.

And that’s a good enough reason for me.

Life is stressful enough. It doesn’t get any simpler than these brownies.

Moist, rich double chocolate brownies poured over a buttery, flaky shortbread cookie crust, with extra chocolate chunks rebelliously thrown in.

Because I don’t do chocolate chips. I want my chocolate to make a statement.

They’re the perfect lazy day brownie for when you want to work as little as possible, preferably in your pajamas. And did I mention they’re mind-blowingly delicious?

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.

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