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PAN PREP:
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Center a rack in the oven and preheat the oven to 350 degrees F. Press a.
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sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
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Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
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SHORTBREAD:
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In a food processor, combine the flour, sugar, and salt and.
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process briefly to blend.
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Scatter the butter pieces over the top and process with 1-second.
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bursts.
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Add the vanilla and continue with 1-second bursts until the ingredients form.
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small clumps.
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Stop before the mixture forms a ball.
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Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
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Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
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Let cool in the pan, about 20 minutes.
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HEAVENLY BROWNIE:
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Briefly whisk together the flour and salt in a medium bowl to blend; set aside.
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In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
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Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
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Set aside for 5 to 7 minutes.
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In a medium bowl, whisk the eggs until lightly beaten.
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Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture.
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Pour the batter over the shortbread, and spread evenly with a rubber spatula.
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Sprinkle the nuts evenly over the batter.
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Gently pat them in place.
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Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 - 30 minutes (Don't overbake; the brownie will firm as it cools).
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Transfer to a wire rack and let cool completely in the pan, at least 3.
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hours or up to overnight.
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TO SERVE:
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Using the edges of the foil as handles, lift the brownie slab onto a cutting board.
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Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
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STORAGE:
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Return the bars to the pan, cover with aluminum foil, sealing the.
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foil around the edges of the pan, and keep at room temperature for up to 3 days.
