Shortbread Brownies (Small Batch)

Preheat the oven to 350°F / 175°C. Grease and line a 8x4" loaf pan with butter and parchment paper.
In a medium sized mixing bowl (with a hand mixer or by hand), beat together the butter and powdered sugar until well combined (~2 min.)
Add in the flour and salt and mix just until a cohesive dough forms.
Press the shortbread into an even layer in your prepared square pan. Poke the dough a few times with a fork to allow air to escape as it bakes.
Bake the shortbread for 12-15 minutes, until the edges start to turn golden brown. In the meantime, make the brownie batter.

In a medium sized microwave safe bowl, melt together the butter and chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
Whisk in the cocoa powder and sugar.
Add in the egg and vigorously whisk the mixture for 1 minute, until well combined.
Add in the flour and salt. use a rubber spatula to lightly fold the flour into the ingredients. just until no flour streaks remain.
Once the shortbread has golden edges, pull it out of the oven. Pour the brownie batter into an even layer over the shortbread.
Bake the brownies for 18-20 minutes, or until the edges are set and the middle no longer wobbles.

Wait for the brownies to cool to room temperature, then make the ganache. Add your chocolate chips or chopped chocolate to a small mixing bowl.
Heat the cream in the microwave until it's fairly hot, or on the stovetop until it's simmering.
Immediately pour the hot cream over the chocolate, then cover the bowl with a lid or plate for 1 minute.
Whisk the ingredients together until you have a smooth ganache.
Pour the ganache over the brownies and place them in the fridge or freezer for 15-30 minutes, until the ganache firms up. Slice, serve, and enjoy!

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Oven Thermometer