Brownie Shortbread
Ingredients
Cake:
1/2 C. unsalted butter, at room temperature
1/4 C. granulated sugar
Brownie:
1/2 C. unsalted butter, at room temperature
3/4 C. granulated sugar
1/2 tsp. baking powder
Layer:
1/2 C. margarine, at room temperature
1 C. all purpose flour
1/4 tsp. salt;
Layer:
1/2 C. margarine, at room temperature
3 squares unsweetened chocolate
2 large eggs
3 Tbsp. all purpose flour
Cooking Instructions
Cake Layer: Heat oven 350 degrees F. Grease an 11 by 17 inch 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-sized 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)