brownie shortbread

Categories
Diabetic
Cake/cookie
Dessert
Yield
24 bars
MeasureIngredient
½ cup Unsalted butter; 1 stick at room temperature =OR=-
½ cup Margarine; 1 stick
½ cup Unsalted butter; 1 stick at room temperature =OR=-
½ cup Margarine; 1 stick At room temperature
Sqs. Unsweetered chocolate; at room temperature
1 cup All-purpose flour;
¼ cup Granulated sugar;
¼ teaspoon Salt; (1 oz each)
2 larges Eggs;
¾ cup Granulated sugar;
3 tablespoons All-purpose flour;
½ teaspoon Baking powder;

CAKE LAYER

BROWNIE LAYER

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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