Buttermilk Brownies 2 c. flour 1/4 c. granulated fructose 1/4 c. granulated Splenda 1 tsp. baking soda dash salt 3/4 c. margarine 1 c. water 1/3 c. unsweetened baking cocoa 2 eggs 1/2 c. buttermilk 2 tsp. vanilla Combine the first 5 ingredients in a mixing bowl. In a saucepan over medium heat, combine margarine, water and cocoa. Stirring constantly, bring to a boil. Remove from heat. Pour chocolate mixture into flour mixture. Beat until thoroughly blended. Add eggs, buttermilk and vanilla; beat for 1 minute. In a greased and floured 15-in. x 10-in. jelly roll pan; spread batter evenly on the bottom. Bake at 350-F for 25 minutes or until a toothpick inserted near the center comes out clean. Cut into 50 brownies. xchanges: One brownie equals 1/4 bread...1/3 fat...51 calories...4 gm carbohydrate Diabetic Cookies" - Mary Jane Finsand
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