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16 servings, 1 brownie (33 g) each
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To prevent brownies from overbaking, remove them from oven when centre is still slightly soft and brownie begins to pull away from sides of pan. The brownies will firm up as they cool.
Line empty pan with foil, with ends of foil extending over sides. Use to bake brownies as directed. Cool brownies 10 min. in pan, then use foil handles to remove brownie from pan to wire rack. Cool completely.
Not only do these brownies taste great, but they can also fit into a healthful eating plan for you and your family.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
How on earth does Kraft figure this recipe is "diabetes friendly" ?? That's where this recipe was, in "Diabetes-Friendly Desserts." The semi-sweet chocolate has sugar in it, as does the chocolate syrup - and then there's the 3/4 of a cup of white sugar in the ingredient list as well! This recipe is NOT diabetes-friendly.
I found this recipe very disappointing. I made them for my diabetic grandpa and after baking them, I would not serve them to him. They very thin, dry and tasted like flour. Waste of ingredients, which is disappointing because usually Kraft has good recipes