In stand mixer beat butter with ¼ cup + 2 tablespoons of brown sugar and ¼ of + 2 tablespoons of sugar on medium speed for two minutes. Add in vanilla.
In small bowl mix flour and generous pinch of salt. Turn mixer to low and slowly add in flour mixture.
Line a 8x8 pan with parchment paper, so there's a good inch or so sticking out of the sides. Press dough into the bottom and up the sides as far as you can. It can be very thick in the corners, so try and spread it out as evenly as possible. You will probably want to use your hands. Put in the fridge for about 30 minutes, or until firm.
Preheat oven to 350 degrees. Once dough is firm, bake for 30-35 minutes until golden brown. Let cool in pan on wire rack.
Set chocolate in bowl and bring cream to a simmer on medium heat. Once simmering, remove from heat and pour over chocolate. Let sit for 2 minutes and stir until smooth.
Pour chocolate over cooled shortbread. Refrigerate until firm.
Top with curd, you may not need all of it. Refrigerate for at least an hour.
Recipe by Talia Bunting at https://www.taliabunting.com/chocolate-ganache-blood-orange-curd-bars/