Fudgy Brownie Bars

Fudgy Brownie Bars

Shortbread:
1 1/2 sticks butter
2 cups flour
1/2 cup light brown sugar
1/2 teaspoon salt

Topping:
8 ounces bittersweet chocolate
2 sticks butter
1 1/2 cups sugar
4 large eggs
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Cut 1 1/2 sticks butter into 1/2" pieces. In a food processor process the butter with 2 cups flour, brown sugar and 1/2 teaspoon salt until mixture begins to form small lumps. Sprinkle mixture into a 13x9 baking pan and press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes.

While shortbread is baking, prepare topping.

Coarsley chop chocolate and in a medium saucepan melt with 2 sticks butter over moderately low heat, stirring until smooth. Remove from heat and stir in sugar. Add eggs, beating with a fork until incorporated, then stir in flour, salt and vanilla. Pour mixture over hot shortbread 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 32 bars.

Will keep covered, 5 days at room temperature.