Bittersweet Brownie Shortbread

cooking.nytimes.com

Stitchin

subheading: FOR THE SHORTBREAD:

1 ½ cups/340 grams cold unsalted butter (3 sticks), cut into ½-inch pieces, plus more for greasing the pan

3 cups/385 grams all-purpose flour

¾ cup/150 grams granulated sugar

1 ¼ teaspoons fine sea salt

subheading: FOR THE BROWNIE:

1 cup plus 2 tablespoons unsalted butter (2 ¼ sticks)

3 ounces unsweetened chocolate, chopped

1 ¼ cups/265 grams light brown sugar

1 cup/200 grams granulated sugar

½ cup plus 1 tablespoon/45 grams cocoa powder

3 large eggs

1 tablespoon vanilla extract

1 ½ cups/190 grams all-purpose flour

¼ teaspoon fine sea salt

¾ cup/90 grams slivered almonds, chopped walnuts or pecans (optional)

Flaky sea salt

Directions at cooking.nytimes.com

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