Brownies ( Blond - Diabetic )
Regi Dean's Recipes 08/25/99
Brownies
Diabetic Chocolate Cookbook
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brown sugar REPLACEMENT	2 tb
Eggs;	2
Mints chocolate chips;	1/4 c
Peanut butter chips;	1/4 c
Water	2 tb
white cake mix; NO SUGAR	 1 8 oz pk
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 32 Bars
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