Nutella Shortbread Brownies

• Salted Butter Shortbread
• 2 cups flour
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 12 tablespoons salted butter, cut into small pieces
• Hazelnut Nutella Brownies
• 1 cup (2 sticks) unsalted butter
• 8 ounces bittersweet chocolate
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla
• 1/4 cup Nutella
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 cup whole roasted hazelnuts, skins removed

1. Preheat the oven to 350u0b0F. Combine the flour, sugar, and salt in the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture is full of pea-sized lumps.
2. Sprinkle the mixture into a 13"x9"x2" baking pan and press the mixture evenly into the pan with your hands (or a metal spatula).
3. Bake on the middle rack for 20 minutes, or until golden. Remove from the oven and let cool slightly before adding the brownie layer.
4. Keep the oven preset at 350u0b0F. Melt the butter and the chocolate in a medium saucepan over low heat, stirring constantly. Remove from the heat and let cool slightly.
5. Pour the mixture into a large mixing bowl. Add the sugar and beat well with electric beaters (or a whisk). Add the eggs, one at a time, beating until thoroughly combined. Add the vanilla and the Nutella and continue beating.
6. Stir in the flour and the salt, until no streaks remain. Stir in the hazelnuts. Pour the mixture over the shortbread base and smooth the surface with a spatula.
7. Bake on the middle rack for 35 to 40 minutes or until a tester comes out with moist crumbs attached. (The middle may crack a bit-this is normal.) Cool completely before slicing. Cut into 24 bars and keep in an airtight container at room temperature (or freeze).

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Taken from food52.com/recipes/14854-nutella-shortbread-brownies (may not work)