2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardened. Cut as
marked.
(Might be a good idea to cut even more sugar out of this.)
