Brownie Shortbread

Source: The Family Circle Jan. 1994.
Posted by Nancy O'Brion

Special: Cookie/bars, 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
1/4c 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
2 lg Eggs
3/4c Granulated sugar
3 tb All-purpose flour
1/2 ts Baking powder
3 Squares. Unsweetened chocolate (1 oz each)

CAKE LAYER: Heat oven 350 degrees. Grease an 11" X 17" baking pan. In food processor or with electric 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 + 2 FRUIT + 8 FAT
CAL: 148 PRO: 2g CAR: 10g CHO
WITH BUTTER: 38g CHO
WITH MARGARINE: 18g SOD: 94m

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