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.
1 cup butter, softened
½ cup brown sugar
1 tsp vanilla extract
¼ tsp salt
2 cups flour
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.
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.
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.