Brownie Shortbread

Recipe Ingredients

		Cake Layer
1/2 cup	99g / 3.5oz	Unsalted butter - 1 stick
		Room temperature - =or=-
1/2 cup	99g / 3.5oz	Margarine - 1 stick
		Room temperature
1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	49g / 1.7oz	Granulated sugar
1/4 teaspoon	1.3ml	Salt
		Brownie Layer
1/2 cup	99g / 3.5oz	Unsalted butter - 1 stick
		Room temperature - =or=-
1/2 cup	99g / 3.5oz	Margarine - 1 stick
		Room temperature
3		Unsweetened chocolate - (1 oz each)
2		Eggs (large)
3/4 cup	148g / 5.2oz	Granulated sugar
3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder

Recipe Instructions

CAKE LAYER: Heat oven 350F. 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.

Source:
The Family Circle; Jan. 1994..

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