Blond Brownies
Yield: 32 bars
8 oz (1)pkg white cake mix; -REPLACEMENT
-NO-SUGAR 2 tb Water
2 Eggs; 1/4 c Mints chocolate chips;
2 tb Granulated brown sugar; 1/4 c Peanut butter chips;
Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal Master.
448 oz (1)pkg white cake mix; -REPLACEMENT
-NO-SUGAR 2 tb Water
2 Eggs; 1/4 c Mints chocolate chips;
2 tb Granulated brown sugar; 1/4 c Peanut butter chips;
Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal Master.
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