6 tbsp. butter
4 oz. unsweetened chocolate
1/3 c. skim milk
1/3 c. apricot preserves with Nutra Sweet or apricot spreadable fruit
1 egg yolk
1 tsp. vanilla
1/2 c. all-purpose flour
10 3/4 tsp. Equal Measure or 36 pkg. Equal Sweetener or 1 1/2 c. Equal Spoonful
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/8 tsp. cream of tartar
1/3 c. coarsely chopped walnuts (optional)

Heat butter, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan.

Bake in preheated 350°F oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes. (Do not overbake.) Cool on wire racks. Serve warm or at room temperature.

Makes 16 brownies. Serving Size: One brownie.

Yield: 16.