---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLOND BROWNIES
  Categories: Diabetic, Cakes, Desserts, Chocolate
       Yield: 32 bars
  
       8 oz (1)pkg white cake mix;
            -NO-SUGAR
       2    Eggs;
       2 tb Granulated brown sugar;
            -REPLACEMENT
       2 tb Water
     1/4 c  Mints chocolate chips;
     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 O'Brion and her Meal Master.
  
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