Title: Brownie shortbread
 Categories: Diabetic, Cooky/bars, Desserts
      Yield: 24 Bars
 
MMMMM-------------------------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;

MMMMM-----------------------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;