1 1/4 c. Bertolli Extra Light Olive Oil
2/3 c. cocoa powder
2 c. sugar
Egg substitute equivalent to 4 eggs
2 tsp. vanilla extract
1 1/2 c. flour
1 c. chopped unsalted walnuts

Preheat oven to 350 degrees. Heat olive oil and cocoa in a saucepan and blend until smooth. Place mixture in a bowl; add sugar and mix well. Add egg substitute gradually, mixing well after each addition. Add vanilla, flour, nuts and mix thoroughly.

Spread in a 9 x 13 inch baking pan sprayed with non-stick cooking spray. Bake for 35 minutes. Do not overbake. Cool before cutting. Sprinkle with confectioners' sugar, if desired. Yields: 24 brownies. Cholesterol: 0 mg.