Non-stick spray coating
1/4 c Unsalted margarine
2/3 c Sugar
1/4 c Unsweetened cocoa powder
1 Egg white
1/2 ts Vanilla; (1 can)
3/4 c All-purpose flour
1/3 c Skim milk
1/4 ts Baking powder
1/4 ts Baking soda
1/3 c Chopped pecans; or walnuts
1 ts Powdered sugar
———————CHOCOLATE POWDERED SUGAR ICI———————
1/2 c Powdered sugar; sifted
1 tb Unsweetened cocoa powder
1/4 ts Vanilla
2 tb Skim milk
Spray a 9x9x2-inch baking pan with nonstick coating set pan aside.
Melt the margarine in a medium saucepan. Remove from heat. Stir in
sugar and cocoa powder till combined Add egg white and vanilla to
saucepan. Using a wooden spoon, lightly beat just till combined. Add
flour, milk, baking powder, and baking soda. Beat with the spoon till
well combined. Stir in pecans or walnuts. Spread the batter into
prepared baking pan.
Bake in a 350 Degree oven 16 to 18 minutes or until a wooden toothpick
inserted near the centre comes out clean. Cool in a pan on a wire
rack. Sprinkle with powdered sugar. Drizzle with Chocolate Powdered
Sugar Icing and let stand 30 minutes or until icing is set. Cut into
24 bars. Makes 24 Bars
Chocolate Powdered Sugar Icing Stir together 1/2 cup sifted powdered
sugar, 1 tablespoon unsweetened cocoa powder, 1/4 teaspoon vanilla
and enough skim milk (1 to 2 tablespoons) to make drizzling
consistency.
Nutrition Information as per Better Homes & Garden Cooking Magazine 74
Calories; 3g Total Fat (0g sat. fat); 0mg Cholesterol; 17mg Sodium;
11g Carbohydrates; 0g Dietary Fibre; 1g Protein Food Exchanges
(according to magazine) 1/2 Starch, 1/2 Fat WW Points based up the
magazine’s Nutrition Information = 2
Yields
24 servings