I was disappointed with this recipe. The thought of a shortbread crust with a brownie topping sounded wonderful. However, when the recipe read, put the shortbread on the bottom shelf of a 350 degree oven for 30 minutes...I had my doubts. I put it for 20 minutes at 325...then it was put back into the oven for another 30 minutes for the brownie to bake. It was totally overdone. I think the recipe has potential but needs more attention and testing. I am a home economist, an attorney and a long time restaurant owner. I am an avid user of recipes I find in Food and Wine. As I said, I was disappointed.