Shortbread Brownies
- Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1 cup butter, softened
- Brownie
- 1 (16 ounce) envelope Ghirardelli double chocolate brownie mix
- 1 egg
- 1/3 cup vegetable oil
- 1/3 cup water
- 3/4 cup pecan halves
- Preheat oven to 350u0b0F.
- For Shortbread crust:
- In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball.
- Press dough into greased 9x13 inch pan.
- Bake 10-12 minutes.
- For Brownie:
- In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes).
- Spoon brownie batter evenly over cooked shortbread crust.
- Place pecan half over batter.
- Bake 30-35 minutes.
- Cool thoroughly.
shortbread crust, flour, powdered sugar, butter, brownie, ghirardelli, egg, vegetable oil, water, pecan halves
Taken from www.food.com/recipe/shortbread-brownies-254422 (may not work)