Brownie Shortbread
Yield
24 barsPrep
20 minCook
40 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake layer | |||
| ½ | cup |
butter
, 1 stick, at room temperature, =or= 1/2 c margarine, 1 stick at room temperature |
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | teaspoon |
salt
|
|
| Brownie layer | |||
| ½ | cup |
butter
, 1 stick, at room temperature, =or= 1/2 c margarine, 1 stick at room temperature |
|
| 3 | Sqs. |
unsweetened chocolate
unsweetened |
*
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
granulated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake layer | |||
| 118 | ml |
butter
, 1 stick, at room temperature, =or= 1/2 c margarine, 1 stick at room temperature |
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 1.3 | ml |
salt
|
|
| Brownie layer | |||
| 118 | ml |
butter
, 1 stick, at room temperature, =or= 1/2 c margarine, 1 stick at room temperature |
|
| 3 | Sqs. |
unsweetened chocolate
unsweetened |
*
|
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
granulated |
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
Directions
CAKE LAYER: Heat oven 350℉ (180℃).
Grease an 11" X 17" baking pan. In food processor or with electric 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.
