SHORTBREAD BROWNIES

1/2 cup all-purpose flour

1/2 cup white whole-wheat flour
1/4 cup packed brown sugar
1/2 cup butter
1/4 cup miniature semisweet chocolate pieces
1 1/3 cups granulated sugar
1/2 cup white whole wheat flour
1/4 cup all-purpose flour
1/2 cup unsweetened baking cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1/3 cup butter, melted
1 tbsp vanilla extract
1/2 cup miniature semisweet chocolate pieces

Preheat oven to 350 degrees.
Line a 9-inch square baking pan with foil, leaving about 1 inch of foil hanging over ends of the pan.  Grease the foil; set aside.

In a medium mixing bowl stir together the first two flours above and the brown sugar.  Using a pastry blender, cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Stir in the 1/3 cup chocolate pieces. Press into the prepared pan and bake for 8 minutes at 350 degrees.

While crust bakes, stir the granulated sugar, next two flours, cocoa powder, baking powder, and salt together in a large mixing bowl.  Add eggs, melted butter, and vanilla extract.  Using a wooden spoon or large spatula, beat until smooth.  Stir in the 1/2 cup chocolate pieces.  Carefully spread mixture over the baked crust in the pan.

Bake at 350 degrees for 40 minutes more. Remove from oven and place pan on a wire rack; cool completely. Use foil to lift brownies out of the pan to a cutting board. Cut into brownies.

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