Light Chocolate Brownies
By: Anonymous
Published: Friday, December 4, 2009 - 10:34pm

Ingredients




6 tablespoons light corn oil spread
1 cup granulated sugar
1/2 cup Hershey's cocoa
1 teaspoon vanilla extract
1/2 cup frozen egg substitute, thawed (2 slightly beaten 
1/2 cup all-purpose flour
1/4 cup walnuts, finely chopped (optional)
Powdered sugar





Preparation

1 Heat oven to 350 degrees. Lightly spray 8 inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar o 2 PER SERVING (1 SQUARE) : 100 calories; 3 grams fat; 0 milligrams cholesterol; 55 milligrams sodium. 


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Preparation

 1  Heat oven to 350 degrees. Lightly spray 8 inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar o  2  PER SERVING (1 SQUARE) : 100 calories; 3 grams fat; 0 milligrams cholesterol; 55 milligrams sodium.