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Ingredients:
Shortbread:
1 cup flour
⅓ cup sugar
½ tsp salt
½ cup cold butter, unsalted, cubed
Brownies:
½ cup butter, unsalted
1 cup sugar
½ cup semi-sweet chocolate
¼ cup dark chocolate
2 eggs
⅔ cup cocoa powder
⅓ cup flour
¼ tsp salt
Ganache:
2oz semi-sweet chocolate
2oz dark chocolate
4oz heavy cream
Directions:
Preheat oven to 350
In a large bowl combine all shortbread ingredients
Combine using a fork, pastry cutter, or even your hands
Work the shortbread until just combine
If it is too crumbly add a tbsp of water
Prepare a cake/brownie pan spraying it and placing parchment on the bottom
Add shortbread mixture to prepared pan, and press down to cover the bottom of the pan
Bake for 10-15 minutes or until slightly baked
While shortbread is cooking prepare the brownies
In a small pot on medium heat combine sugar and butter
Constantly stir allowing sugar to dissolve, about 5-8 minutes
Remove from heat and stir in semi, and dark chocolate
Set aside and allow to cool
Once cool stir in eggs (chocolate mixture must be cooled or eggs will scramble)
In a large bowl combine the dry ingredients
Add in the wet ingredients and combine
Shortbread should be out of the oven by now, pour brownie batter over the shortbread and spread evenly to cover
Reduce heat to 325
Bake for an additional 15-20 minutes or until done
While brownies are baking in a small sauce pan heat cream until warm
Add in chocolate and allow it to melt stirring occasionally
Once brownies are cooled, spread on ganache and serve!