2 1/2 c. sugar
3/4 c. cocoa
7/8 c. safflower oil
1/2 c. (about 4) egg whites
1 c. chopped nuts
2 1/2 c. all purpose flour
1 tsp. baking powder
1/3 c. light corn syrup
2 tsp. vanilla

Place sugar, flour, cocoa and baking powder in mixing bowl. Mix at low speed to blend. Add oil, egg whites, syrup and vanilla. Mix at low speed until well blended. Add nuts.

Spread evenly in a 11 x 15 jelly roll pan that has been well greased. Bake at 350 degrees for about 30 minutes. Place pan of brownies on wire rack to cool. Cut into squares after they are cool. They may be frosted first and then cut into squares.

I have baked mine in 2 (8 x 8 inch) Pyrex baking pans, for 25 to 35 minutes at 325 degrees. This recipe makes brownies that are chewy and moist.