(Adapted from Joanne Fluke’s Strawberry Shortbread Murder,” Pg. 308-309)

SHORTBREAD CRUST:

1 cup softened butter

1/2 cup powdered sugar

1/4 tsp salt

TOPPING:

2 cups flour

3 eggs, beaten

1 cup melted butter,

1 cup white sugar

1 teaspoon baking powder

1/2 cup flour

1/4 tsp salt

2 1/2 cups chocolate chips (measure BEFORE they’re melted)

AFTER BAKING:

1/3 cup powdered sugar to sprinkle on top of the pan

Melt 1 cup butter and set aside.

SHORTBREAD CRUST:
Cream the softened butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat onto a greased 9×13 inch pan.

Bake at 350°F for 15 minutes. While crust is baking, prepare topping.

TOPPING:

Mix eggs with slightly cooled melted butter and white sugar. Add baking powder, salt, and flour, and mix thoroughly.

Melt the chocolate chips, microwave for approximately 3 minutes, stir until smooth. Add to other ingredients and mix thoroughly.

Remove crust from the oven when the 15-minute baking time has concluded.

Pour chocolate mixture evenly over the shortbread crust, tipping pan to spread evenly.

Bake at 325°F for another 25 minutes.

AFTER BAKING:
Remove from oven and sprinkle with powdered sugar.

Let it cool thoroughly and cut into brownie-sized bars.