Brownie Shortbread from Healthy Diabetic Recipes

Brownie Shortbread Recipe

Recipe Ingredients:

MMMMMCAKE LAYER

1/2 cup Unsalted butter, 1 stick at room temperature =OR=-
1/2 cup Margarine, 1 stick at room temperature
1 cup All-purpose flour
1/4 cup Granulated sugar
1/4 tsp Salt

MMMMMBROWNIE LAYER

1/2 cup Unsalted butter, 1 stick at room temperature =OR=-
1/2 cup Margarine, 1 stick At room temperature
3 Sqs. Unsweetered chocolate, (1 oz each)
2 large Eggs
3/4 cup Granulated sugar
3 tbsp All-purpose flour
1/2 tsp Baking powder

Recipe Instructions:

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.

Servings: 24

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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