Heavenly Brownie-on-Shortbread Bars

A fudgy chocolate brownie baked on top of a crispy, buttery shortbread base….. 2 treats in every bite.

The recipe is easy but involves baking in stages. First, the shortbread ingredients are whizzed together in a food processor, pressed into a cake pan and baked. Then, a chocolate-y saucepan brownie is poured on top and sprinkled with finely chopped nuts before baking. The recipe calls for hazelnuts but I used pecans instead. There’s no need to toast the nuts in advance as they toast during baking. The yield was supposed to be 36 (1 ½â€ squares) but I cut them smaller and got 49.

These are extremely rich and a little goes a long way but they are delicious.