Recipe - Brownie Shortbread

CAKE
0.50 cup Unsalted butter; 1
stick

OR
at room temperature
0.25 cup Granulated sugar;

BROWNIE
0.50 cup Unsalted butter; 1
stick

OR
At room temperature
(1 ounce each)
0.75 cup Granulated sugar;
0.50 teaspoon Baking powder;

~LAYER
~
: at room temperature
: 0.50 cup Margarine; 1 stick
: 1.00 cup Allpurpose flour;
: 0.25 teaspoon Salt;

~LAYER
~
: at room temperature
: 0.50 cup Margarine; 1 stick
: 3.00 Sqs. Unsweetered
: chocolate;
: 2.00 lg Eggs;
: 3.00 tablespoon Allpurpose flour;

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 mediumsize 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 MealMaster.