These squares are a perfect and irresistible marriage of shortbread and brownie. I don’t actually remember having these growing up, which is surprising because you’d think Grandma Donna made these often if she named them after herself. Grandma’s recipe calls for a possible addition of frosting on top but that seemed too indulgent for my family’s tastes.
- 2 cups flour
- 3/4 cup Earth balance
- 1/3 cup granulated sugar
Preheat oven to 350o. Blend all ingredients until crumbly. Press firmly into a 13×9” pan. Bake for 12-15 minutes.
Top Layer Ingredients
- 1 cup Earth balance
- 2 cups brown sugar
- 4 tbsp cocoa powder
- 4 eggs
- 2 tsp vanilla
- 1 cup flour
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup chocolate chips
Cream the Earth balance and brown sugar. Add cocoa powder and blend well. Add eggs and vanilla and beat until fluffy.
Beat in the flour until the batter is smooth. Stir in nuts and chocolate chips. Spread over the pre-baked base and bake for an additional 35-40 minutes or until done.
Yield: 12-18 generous sized squares