Recipe by Vino Girl
This is a winner in the Best Brownies Ever Category in March 2005 Better Homes and Gardens Magazine.
Top Review by Gabo
I'm giving these three stars because they didn't turn out well for me at all, but I think they could be impoved. I had a big problem with them sticking to the tinfoil, so next time I would either grease the tinfoil, or not use any at all and just grease the pan. I would also use a smaller pan, or increase the base, because I found that the base was quite thin. (My base wasn't cooked enough, but that's my fault). I also think I would try to find another recipe for the brownie top. I cooked mine for longer than the recipe called for, and the brownie top was dry and crumbly, but still really gooey on the inside, and I could still taste the granules of sugar. It was also really sweet, but I think that was all the sugar in it. I still love the idea of the shortbread crust and brownie top, and I will work on adjusting it.
SHORTBREAD CRUST LAYER
- 1 cup flour
- 1⁄4 cup brown sugar, packed
- 1⁄2 cup butter
- 1⁄4 cup miniature semisweet chocolate chips
- 1 1⁄3 cups sugar
- 3⁄4 cup flour
- 1⁄2 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 eggs
- 1⁄3 cup butter, melted
- 1 tablespoon vanilla
- 1⁄2 cup miniature semisweet chocolate chips
Directions See How It's Made
- Preheat oven to 350°F.
- Line a 9x9 inch baking pan with foil.
- Stir together 1 cup flour and the brown sugar in a bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Stir in 1/4 cup of the chocolate chips.
- Press into the prepared pan and bake for 8 minutes.
- While the crust bakes, mix together the sugar, 3/4 cup flour, cocoa powder, baking powder, and salt in a large bowl.
- Add eggs, melted butter, and vanilla; beat until smooth.
- Stir in 1/2 cup chocolate chips, and spread the batter over the crust.
- Bake for 40 minutes.
- Cool in the pan on a wire rack before removing and cutting into squares.