---------- 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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