Doubleday Cocoa Brownies(Cholesterol Free)

• 1/2 c. corn oil margarine, softened
• 3 egg whites
• 1/2 c. firmly packed light brown sugar
• 1 c. unsifted flour
• 3 Tbsp. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 3 Tbsp. skim milk
• 1 1/4 c. crisp sweetened rice cereal, cocoa flavor, divided
• 1/4 c. chopped unsalted dry roasted peanuts

1. Preheat oven to 350u0b0.
2. Grease an 8 x 8 x 2-inch pan; set aside.
3. In medium bowl of an electric mixer, beat margarine, egg whites and sugar until light and fluffy.
4. On wax paper combine flour, cocoa and baking powder.
5. Add half the flour mixture to egg mixture, mixing well.
6. Stir in milk until combined.
7. Add remaining flour mixture, mixing until well blended.
8. Stir in 3/4 cup cereal and the peanuts.
9. Spread in prepared pan.
10. Sprinkle with remaining 1/2 cup cereal.
11. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
12. Cool on wire rack.
13. Cut into 12 bars.

corn oil margarine, egg whites, brown sugar, flour, cocoa, baking powder, milk, rice cereal, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362013 (may not work)