Twelve Days of Christmas Cookies: Shortbread Brownies

DAY 7: Shortbread Brownies

An easy way to dress up a brownie mix (or use your own homemade brownie recipe for the top layer). Ghirardelli is my favorite boxed brownie mix, but you can you any brand made for baking in a 9×13” pan.

RECIPE:

Shortbread Brownies

Servings: 24
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Shortbread Layer:
1 cup butter, softened
½ cup brown sugar
1 tsp vanilla extract
¼ tsp salt
2 cups flour

Brownie Layer:
1 box (20 oz) Ghirardelli brownie mix (or other brand mix for 9×13” pan)
Ingredients from box instructions to prepare brownies (eggs, oil, and water)

Preheat oven to 350°F. Grease a 9×13” baking dish, or spray with nonstick baking spray.

Shortbread Layer:

Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well. Press into bottom of prepared pan. Bake for 12 minutes. Set aside.

Brownie Layer:

Prepare brownie batter as directed on box. Pour evenly over the hot shortbread crust. Bake for 30-35 minutes, or until barely set. Cool completely before cutting into squares.

Makes 24 squares.

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