Brownie Shortbread

—OR—
-at room temperature
0.25 c Granulated sugar;

BROWNIE
0.50 c Unsalted butter; 1
-stick

—OR—
-At room temperature
-(1 oz each)
0.75 c Granulated sugar;
0.50 ts Baking powder;

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~
: -at room temperature
: 0.50 c Margarine; 1 stick
: 1.00 c All-purpose flour;
: 0.25 ts Salt;

————————LAYER————
~
: -at room temperature
: 0.50 c Margarine; 1 stick
: 3.00 Sqs. Unsweetered
: -chocolate;
: 2.00 lg Eggs;
: 3.00 tb All-purpose 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 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;