Brownie with cookies

Ingredients:

Layers of shortbread and cookie dough

• 24 square shortbread cookies
• 1.5 cups premium flour
• 3/4 tsp baking soda
• 0.5 tsp salt
• 110 g unsalted butter at room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup sweet baking granule mix (chocolate, peanut butter, and toffee)
• 0.5 cup M&M's candies

Brownie layer

• 220 g unsalted butter
• 110 g semi-sweet chocolate, chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 and 2/3 cups premium flour
• 1/3 cup cocoa powder
• 0.5 tsp salt

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking dish with foil, leaving a 2-inch (5 cm) overhang on both short sides; lightly spray with cooking spray. Arrange the shortbread cookies in a single layer in the prepared dish.
2. In a medium bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until smooth, 3-5 minutes. Beat in the egg and vanilla until fully incorporated. Reduce mixer speed to low and add the flour mixture. Mix until smooth. Fold in the baking granules and M&M's.
3. Brownie layer:
   
   In a medium saucepan, melt the butter and chocolate over medium heat, stirring occasionally. Let cool slightly. Stir in the granulated sugar and eggs until smooth. Add the flour, cocoa powder, and salt and stir until no lumps remain.
4. Spoon about half the brownie batter onto the shortbread cookie sheet and gently spread to coat. Form small patties of the cookie dough and arrange them on top of the brownie batter in a single layer. Spread the remaining brownie batter on top.
5. Bake until a toothpick inserted into the center of the brownie comes out clean, 55–60 minutes. Transfer to a wire rack and let cool in the pan for 1 hour. Carefully remove the brownie from the pan by pulling on the edges of the foil. Transfer the brownie to a wire rack, let cool completely, and then cut into pieces.