---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Brownie Shortbread
  Categories: Diabetic, Cookies, Chocolate
       Yield: 24 servings
  
            ---          ;--------------
            -------cake
     1/2 c  Unsalted butter; 1 stick
            =or=-
            At room temperature
     1/4 c  Granulated sugar;
            ---          ;--------------
            -----brownie
     1/2 c  Unsalted butter; 1 stick
            =or=-
            At room temperature
            (1 oz each)
     3/4 c  Granulated sugar;
     1/2 ts Baking powder;
            Layer---------------
            -------------------
            At room temperature
     1/2 c  Margarine; 1 stick
       1 c  All-purpose flour;
     1/4 ts Salt;
            Layer---------------
            -----------------
            At room temperature
     1/2 c  Margarine; 1 stick
       3    Unsweetered chocolate;
       2 lg Eggs;
       3 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;
   
     Source: The Family Circle; Jan. 1994. Brought to you and yours via Nancy