Tip : The short bread dough stays crumbly and does not appear to come together like a pie dough, it will seem rather dry, but the dough will come together when pressed into a cake pan.
Ingredients
- 3 sticks unsalted butter
- 3 cups all-purpose flour
- 3/4 cups sugar
- 1 1/4 tspn fine sea salt
- 1 boxed fudge brownie mix
- Optional
- 1/2 cup chopped walnuts
Instructions
- Gather all ingredients before starting recipe.
Layer #1
- Pre heat oven to 350°
- Line a 9 x 13 cake pan with parchment paper so that there is an overhang on the two long sides.
- Combine flour, sugar and salt in a deep mixing bowl and either whisk ingredients to combine, or if using a stand mixer, mix on low speed with the paddle attachment until combined.
- Cut up 3 sticks of cold butter into 1/2" slices and add to flour mixture.
- Mix flour and butter with a paddle attachment until the dough resembles corn meal (or you can combine flour and butter in a food processor, pulsing until the flour and butter are combined).
- Press dough into prepared pan.
- Prick the dough all over with a fork and bake until golden, about 30 to 35 minutes.
- Remove shortbread from oven and set aside to cool to room temperature, about 15-20 minutes.
Layer#2
- Increase heat in oven to 375°
- Prepare brownie mixture according to package directions and add chopped walnuts.
- Pour batter over cooled short bread and spread to completely cover the shortbread layer.
- Bake in pre heated oven for 25-30 minutes, or until a toothpick inserted in the middle of the brownie layer comes out clean.
- Remove from oven and allow to come to room temperature.
Serving
- Place the room temperature baking pan in the fridge and cool for 20 - 30 minutes.
- Slice the brownie/shortbread into bars and then into squares.