Double-Decker Brownie Shortbread Squares

Egg-free, peanut/nut-free, may be made milk-free

 

Shortbread layer:

¾ cup margarine

½ cup granulated sugar

1 tsp. vanilla

1½ cups flour

¼ cup rice flour OR cornstarch

¼ tsp. baking powder

pinch of salt

Preheat oven to 350 F. Using electric mixer, beat margarine, sugar and vanilla until light and fluffy. In separate bowl, combine remaining ingredients. Add to first mixture using wooden spoon. Mixture should be crumbly, but moist enough to press into pan. (If too dry to stick together, add margarine one tablespoon at a time.) Press dough into greased 9 inch square pan and bake for 20 minutes until light golden brown.

 

Brownie layer:

¼ cup margarine

2 squares semi-sweet baking chocolate (2 ounces)

¾ cup granulated sugar

1 egg replacement

1 tsp. vanilla

1/3 cup flour

Melt margarine and chocolate. Whisk in sugar, egg replacement, and vanilla. Stir in flour. Spread evenly over baked shortbread layer. Bake for 20 to 30 minutes until firm. Cool in pan on rack. Cut into squares to serve.

*Optional - drizzle with one square of melted white chocolate before cutting.