Servings 24 servings
Ingredients
For the shortbread:
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup miniature chocolate chips
For the brownies:
- 1 1/3 cups sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1 Tablespoon vanilla extract
- 1/2 cup miniature chocolate chips
Instructions
Make the shortbread:
- Preheat the oven to 350°F. Line a 9x9x2-inch baking pan with foil then set it aside.
- In a medium bowl, stir together the flour and the brown sugar then using your fingers or a pastry blender, cut in the butter until the mixture resembles wet sand.
- Stir in the miniature chocolate chips then press the mixture into the prepared pan.
- Bake the shortbread for 8 minutes then remove it from the oven. While the shortbread bakes, make the brownie batter.
Make the brownies:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, flour, cocoa powder, baking powder and salt.
- Beat in the eggs, melted butter, and vanilla extract until the mixture is smooth then stir in the miniature chocolate chips. Carefully spread the brownie mixture over the shortbread in the pan.
- Return the pan to the oven and bake the brownies for an additional 40 minutes.
- Remove the brownies from the oven then let them cool completely in the pan. Using the foil, lift the brownies out of the pan and cut them into 24 pieces and serve.
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