Ingredients
- 1 3/4 c. flour
- 1/3 c. powdered sugar
- 1 1/2 sticks of cold butter cut into chunks
- 1/4 t. salt
- 1 egg yolk
- 2 TBLS cold water
- 1 box of Ghirardelli brownie mix (Triple chocolate or Double Chocolate work well)
- 1/3 c. water
- 1/3 c. oil
- 1 egg
- Caramel Sauce (either a jar, 20 baking caramels + water, or homemade)
- coarse sea salt
Instructions
Preheat the oven to 350 degrees.
In a large bowl, place flour, sugar, and butter and salt. Use a pastry blender to cut into it till coarse crumbs are formed.
Using hands, form crumbs into a mound and make a "well" in the center. Beat egg yolk and water together in a small bowl and pour into the dough "well". Work with hands to mix dough and egg yolk mixture together until a dough is formed. Dough will be very sticky.
In a 9x13 pan lined with parchment paper, place the dough and press it evenly into the bottom of the pan. Press the ends down with a fork and prick the dough all over the bottom. Bake in the oven for approximately 20 -25 minutes or until edges are slightly browned. (It will be baked longer when the brownie mix is added).
Meanwhile, mix the brownies. Place brownie mix, water, oil and egg in a large mixing bowl and stir until fully incorporated. Pour the brownie mix over the top of the baked shortbread layer being careful to evenly spread it and keep it on top of the shortbread layer. Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out fairly clean. Allow to cool for at least 30 minutes.
Slice into squares and pour warm caramel sauce over each individual serving and sprinkle with sea salt. Serve immediately.
For caramel sauce
I used about twenty kraft caramels, unwrapped, placed them in a bowl with a few tablespoons of water and microwaved it, stirring until smooth. But you can certainly use jarred caramel or make your own! :)
Note
Source recipes -Here-
