Hershey'S Light Chocolate Brownies

• 6 Tbsp. light corn oil spread
• 1 c. granulated sugar
• 1/2 c. Hershey's cocoa
• 1 tsp. vanilla
• 1/2 c. frozen egg substitute, thawed
• 1/2 c. all-purpose flour
• 1/4 c. finely chopped walnuts (optional)
• powdered sugar

1. Heat oven to 350u0b0.
2. Lightly spray 8-inch square baking pan with light vegetable spray.
3. In medium saucepan over low heat, melt spread.
4. Add sugar; stir until well blended.
5. Remove from heat.
6. Stir in cocoa and vanilla.
7. Add egg substitute; stir to blend.
8. Stir in flour and walnuts.
9. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan.
10. Cool in pan on wire rack.
11. Sprinkle powdered sugar over top. Cut into 16 squares.
12. Per square:
13. Calories 100, fat 3 g, cholesterol 1 mg, sodium 55 mg.

light corn oil spread, sugar, cocoa, vanilla, frozen egg substitute, allpurpose, walnuts, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991173 (may not work)