Yield: 22 Brownies
|1 cup||Granulated sugar|
|1 teaspoon||Vanilla extract|
|2 \N||Egg whites, slightly beaten|
|½ cup||All purpose flour|
|¼ cup||Finely chopped walnuts|
Heat oven to 350 degrees F. Line small muffin cups (1-¾ inches in diameter) with paper or foil bake cups.
In medium saucepan over low heat, melt spread. Add sugar, stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg whites; stir to blend. Stir in flour and walnuts. Fill muffin cups three-fourths full with batter. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack.