Recipe From Gourmet’s Casual Entertaining CookbookShortbread Base1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2 inch pieces2 cups all-purpose flour1/2 cup packed light brown sugar1/2 teaspoon saltPreheat oven to 350 degrees F.Process all ingredients in a food processor until mixture begins to form small lumps. Sprinkle into a 13-by 9-by 2-inch baking pan and press evenly onto bottom with a metal spatula. Bake shortbread in middle of oven until golden, about 20 minutes.Fudgy Brownie BarsHot shortbread base (recipe above)8 oz. bittersweet chocolate (not unsweetened), coarsely chopped2 sticks ( 1 cup) unsalted butter1 1/2 cups sugar4 large eggs3/4 cup all-purpose flour1/2 tsp saltPrepare topping while shortbread bakes:Melt chocolate with butter in a small saucepan 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 and salt.Pour chocolate topping 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 24 bars.Makes 24 bars and will keep, covered , 5 days at room temperature.There are substitutes for the bittersweet chocolate, but it’s easier just to buy the chocolate. I used Ghiardelli bittersweet chocolate. This is a very rich brownie.Photo by Lynnylu-Canon 5D 50 mm lens, natural light with reflector.