6 tbsp. light corn oil spread
1 c. granulated sugar
1/2 c. Hershey's cocoa
1 tsp. vanilla extract
1/2 c. frozen egg substitute, thawed (2 slightly beaten egg whites may be substituted)
1/2 c. all-purpose flour
1/4 c. walnuts, finely chopped (optional)
Powdered sugar

Heat oven to 350 degrees. Lightly spray 8 inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into 16 squares.

PER SERVING (1 SQUARE) : 100 calories; 3 grams fat; 0 milligrams cholesterol; 55 milligrams sodium.