Fudgy Brownie Bars
Shortbread Base
This base is the same for lemon bars, fudgy brownie bars, pecan pie bars, blueberry cheesecake bars, and chocolate macaroon bars.
Preheat oven to 350 degrees F.
Cut into ½ inch pieces:
1 ½ sticks (3/4 c.) butter
Process in food processor until mixture begins to form small lumps:
Butter (as above)
2 c all-purpose flour
½ c packed light brown sugar
½ teaspoon salt
Sprinkle mixture into a 13 x 9 inch pan and press evenly into bottom of pan. Bake shortbread until golden, about 20 minutes.
While base is baking prepare topping.
Fudge Topping
Coarsely chop and melt until smooth:
8 oz. bittersweet chocolate (not unsweetened)
2 sticks (1 c) unsalted butter
Stir in:
1 ½ c. sugar
And when combined add, beating with a fork until incorporated:
4 large eggs
Stir in:
¾ c all-purpose flour
¼ teaspoon salt
Pour over hot shortbread base and spread evenly. Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan and cut into 24 bars. Bars keep, covered, five days at room temperature.