As you may guess from yesterday's post, my husband is Scottish and loves shortbread. However, for me, I love CHOCOLATE! The combination is really, really good and I get so many compliments on these brownies. The recipe is easy and I'll give you some options on how to change them...with the season.
First, I use a 9 x 13-inch pan, but not just any pan. This one is a "springform" pan with a removable bottom. I like this pan so much for bar cookies that if someone said I could only keep 5 baking pans (of all the many I have), this would definitely be one of the top five. But...any 9 x 13-inch will do if you don't want the expense of another pan.
Preheat oven to 345F-degrees, if you're using Convection heat, like I did. If not, go to 350F-degrees. Spray pan with a vegetable oil spray or you can brush it with melted butter.
In the bowl of a KitchenAid and using the paddle attachment, beat:
Run a spatula around the outer edge of the pan, but let it cool for at least 30 minutes before cutting into squares. As you can see, with the removal "sides", the springform pan makes it very easy to cut brownies (or any bar cookie) into squares. Enjoy!