---------- 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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