Shortbread Double Whammies 1

Shortbread Double Whammies

Adapted from recipes for Brownie Shortbread and Double Whammies from The Rosies All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg

1. Place a rack in the center of the oven and preheat to 350F (180C). Lightly grease an 8-inch-square baking pan with vegetable oil or butter, or line the bottom with parchment paper.

2. Make the base: Process the flour and sugar in a food processor, about 15 seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.

3. Pat the dough gently over the bottom of the prepared pan. Bake until it is lightly golden, about 20 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Lower the oven temperature to 325F (160C).

4. Make the cookie middle: sift the flour, baking soda, and salt together into a small bowl and set aside.

5. Cream the butter, both sugars, and the vanilla in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Stop the mixer twice to scrape the bowl with a rubber spatula.

6. Add the egg to the butter mixture and beat on medium speed until blended, about 10 seconds. Scrape the bowl.

7. Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl. 8. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds. 9. Spread the dough evenly over the shortbread with a frosting spatula and set

aside. 10. Make the topping: Melt the chocolate and butter in the top of a double boiler

placed over simmering water. 11. Meanwhile, place the sugar in a medium-size mixing bowl. When the

chocolate mixture has melted, pour it into the sugar. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.

12. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition. Scrape the bowl, then beat until velvety, about 15 seconds.

13. Add the flour on low speed and mix for several seconds. 14. Pour the brownie batter evenly over the cookie middle and shortbread base.

Bake until the center has risen and a tester inserted in the center comes out with very moist crumbs.

15. Let the brownies cool in the pan for 1 hour before cutting them. 16. ENJOY YUM YUM

Ingredients

Shortbread Base

1 cup all-purpose flour

cup sugar

8 tablespoons (1 stick) unsalted butter, at room temperature, cut into 8 pieces

Cookie Middle

cup all-purpose flour

teaspoon baking soda

teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

cup (lightly packed) light brown sugar

cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

cup (4 oz) semisweet chocolate chips

Brownie Topping

3 oz unsweetened chocolate

8 tablespoons (1 stick) unsalted butter, at room temperature

cup plus 2 tablespoons granulated sugar

2 large eggs, at room temperature

2 tablespoons all-purpose flour