blond brownies

Categories
Diabetic
Cake/cookie
Dessert
Chocolate
Yield
32 bars
MeasureIngredient
8 ounces (1)pkg white cake mix; NO-SUGAR
Eggs;
2 tablespoons Granulated brown sugar; REPLACEMENT
2 tablespoons Water
¼ cup Mints chocolate chips;
¼ cup 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 + ½ FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master.

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