Triple-Layer Almond Shortbread Brownies

As some of you may have been noticing, I've been trying to change up the way in which the pictures look. I've been trying to improve my photography skills, and I've also been adding titles into the pictures. First, I made a batch of brownies from Good Housekeeping: Brownies!. Then, once they were made and assembled, I tried to take the pictures and then add the usual title. For these brownies, for some odd reason, I wasn't able to do anything to the picture. The shooting of these brownies was challenging, because I just wasn't happy with any of the shots. Then, when I went to put in the title, it just didn't look right. I tried different sizes, positions, and even different fonts, and still nothing. I think having a bare picture is refreshing; it's something new. It really makes the brownie the main star of the picture. The picture highlights the three layers: a "trufflelike cake [that] is nestled in a rich shortbread crust, with a semisweet chocolate glaze on top."

Triple-Layer Almond Shortbread Brownies
*makes 72 brownies*

Ingredients:
1 cup whole natural almonds, toasted
3/4 cup confectioner's sugar
1 3/4 cups butter, softened
1/4 tsp almond extract
2 3/4 cups all-purpose flour
5 oz unsweetened chocolate
3 large eggs
2 cups granulated sugar
1/4 tsp salt
2 tsp vanilla extract
6 oz semisweet chocolate
1/3 cup heavy cream
1/2 cup sliced almonds, toasted

Directions:
1) Preheat oven to 350F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, extending foil over rim.
2) In food processor with knife blade attached, process whole almonds with 1/4 cup confectioner's sugar until nuts are finely ground.
3) In large bowl, with mixer at low speed, beat 3/4 cup butter and remaining 1/2 cup confectioner's sugar until blended. Increase speed to high; beat until creamy. At low speed, beat in ground-almond mixture, almond extract, and 1 3/4 cups flour just until blended (dough will be stiff).
4) With hands, pat dough evenly onto bottom of prepared jelly-roll pan. Bake until golden, 20 to 25 minutes. Cool in pan on wire rack.
5) Meanwhile, in heavy 2-quart saucepan, heat unsweetened chocolate and remaining 1 cup butter over low heat, stirring frequently, until melted. Remove from heat. Cool slightly, about 10 minutes.
6) In large bowl, with mixer at high speed, beat eggs, granulated sugar, salt, and 1 teaspoon vanilla until ribbon forms when beaters are lifted, 5 to 10 minutes. Beat in chocolate mixture until blended. With spoon, stir in remaining 1 cup flour. Pour chocolate mixture over shortbread crust; spread evenly to edges. Bake until toothpick inserted 1 inch from edge comes out almost clean, 20 to 25 minutes. Cool in pan on wire rack.
7) In heavy 2-quart saucepan, heat semisweet chocolate and heavy cream over low heat, stirring frequently, until chocolate has melted. Remove from heat; stir in remaining 1 teaspoon vanilla.
8) When cool, lift foil, with brownie, out of pan; peel foil away from sides. With metal spatula, spread chocolate glaze evenly over brownie. Sprinkle sliced almond on top. Let stand until set, about 2 hours. Cut lengthwise into 6 strips, then cut each strip crosswise into 12 pieces.

If you want to print this recipe out, go here to its link on the Good Housekeeping site.