blond brownies~

Categories
Diabetic
Cake/cookie
Candies
Yield
32 servings
MeasureIngredient
1 pack (8 oz) White cake mix, NO SUGAR
Eggs
2 tablespoons Granulated brown sugar REPLACEMENT
2 tablespoons Water
¼ cup Mint 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;

Brought to you and yours via Nancy O'Brion and her Meal Master.

Recipe By : The Diabetic Chocolate Cookbook by Mary Jane Finsand From: Marjorie Scofield Date: 06-06-95 (159) Fido: Cooking

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