Heavenly Brownie-on-shortbread Bars

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 36
• 1 1/3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 4 ounces unsalted butter (cold, cut into1/2-inch slices)
• 1 teaspoon pure vanilla extract
• 2/3 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, cut into 1/-inch slices
• 5 ounces bittersweet chocolate, coarsely chopped
• 1 cup firmly packed light brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup packed hazelnuts, finely chopped to yield 1 cup

Recipe

• 1 pan prep:.
• 2 center a rack in the oven and preheat the oven to 350 degrees f. press a.
• 3 sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
• 4 lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
• 5 shortbread:.
• 6 in a food processor, combine the flour, sugar, and salt and.
• 7 process briefly to blend.
• 8 scatter the butter pieces over the top and process with 1-second.
• 9 bursts.
• 10 add the vanilla and continue with 1-second bursts until the ingredients form.
• 11 small clumps.
• 12 stop before the mixture forms a ball.
• 13 scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
• 14 bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
• 15 let cool in the pan, about 20 minutes.
• 16 heavenly brownie:.
• 17 briefly whisk together the flour and salt in a medium bowl to blend; set aside.
• 18 in a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
• 19 remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
• 20 set aside for 5 to 7 minutes.
• 21 in a medium bowl, whisk the eggs until lightly beaten.
• 22 add the slightly cooled chocolate mixture to the eggs, stirring to blend. stir in the vanilla, then the flour mixture.
• 23 pour the batter over the shortbread, and spread evenly with a rubber spatula.
• 24 sprinkle the nuts evenly over the batter.
• 25 gently pat them in place.
• 26 bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 – 30 minutes (don't overbake; the brownie will firm as it cools).
• 27 transfer to a wire rack and let cool completely in the pan, at least 3.
• 28 hours or up to overnight.
• 29 to serve:.
• 30 using the edges of the foil as handles, lift the brownie slab onto a cutting board.
• 31 using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
• 32 storage:.
• 33 return the bars to the pan, cover with aluminum foil, sealing the.
• 34 foil around the edges of the pan, and keep at room temperature for up to 3 days.