Brownie Shortbread

---------- Recipe via Meal-Master (tm) v8.02

Title: BROWNIE SHORTBREAD
Categories: Diabetic, Cookies, Desserts
Yield: 24 bars

------------------------CAKE LAYER------------------------
1/2 c Unsalted butter; 1 stick
-at room temperature
-=OR=-
1/2 c Margarine; 1 stick
-at room temperature
1 c All-purpose flour;
1/4 c Granulated sugar;
1/4 ts Salt;

-----------------------BROWNIE LAYER-----------------------
1/2 c Unsalted butter; 1 stick
-at room temperature
-=OR=-
1/2 c Margarine; 1 stick
-At room temperature
3 Sqs. Unsweetered chocolate;
-(1 oz each)
2 lg Eggs;
3/4 c Granulated sugar;
3 tb All-purpose flour;
1/2 ts Baking powder;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11" X 17" baking
pan. In food processor or with eledtric mixer,
process or beat the butter, flour, sugar and salt
until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light
golden and firm when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low
heat, stirring often, until melted. Cook 5 minutes.
In a medium-size bowl, whisk eggs, sugar, flour and
baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake
20 minutes or until top feels firm. Cool in pan
before cutting in bars. Food Exchanges per serving: 1
STARCH/BREAD EXCHANGE + 2 FRUIT EXCHANGE + 8 FAT
EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.
Brought to you and yours via Nancy O'Brion and her
Meal-Master.

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