Brownies ( Black & White )
Regi Dean's Recipes 08/25/99
Brownies
Mary Jane Finsand
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Baking chocolate, melted	1 oz
Baking powder	1 ts
Cake flour	1 c
Coconut milk	1 ts
Eggs	2
Granulated sugar replacement	1/2 c
Salt	1/4 ts
Shortening, softened	1/2 c
Unsweetened coconut, grated	1/4 c
Vanilla extract	1 ts
Water	1 tb
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 32 Servings
These brownies are mailable.
Sift together the flour, baking powder and salt.  
Cream shortening and sugar replacement until light and fluffy.  

Add eggs, one at a time, beating well after each addition.  
Beat in vanilla extract and water.
Divide batter into two equal parts.  To one part add unsweetened
coconut and coconut milk.  Stir to completely blend.  

To the remaining half, beat in the melted chocolate.
Spread coconut mixture on bottom of well-greased 8-in square pan.
Spread chocolate layer on top of coconut layer.  

Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars.

1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories
Source:  The Diabetic Chocolate Cookbook by Mary Jane Finsand