4 Points Per Serving
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 egg whites
5 tablespoons margarine, melted
1/4 cup skim milk
1/4 cup honey
1 teaspoon vanilla
2 tablespoons semisweet chocolate chips
2 tablespoons coarsely chopped walnuts
powdered sugar (optional)
1. Preheat oven to 350º. Grease and flour 8-inch square baking pan; set aside. Combine flour, brown sugar and cocoa in medium bowl. Blend together egg, egg whites, margarine, milk, honey, and vanilla in medium bowl. Add to flour mixture; mix well. Pour into prepared baking pan; sprinkle with chocolate chips and walnuts. 2. Bake brownies until they spring back when lightly touched in center, about 30 minutes. Cool completely in pan on wire rack. Sprinkle with powdered sugar just before serving.
Peanutters: substitute peanut butter for chocolate chips and peanuts for walnuts.
Brown Sundaes: Top each brownie with a scoop of vanilla nonfat frozen yogurt and 2 tablespoons nonfat chocolate or caramel sauce.
Borrowed from WW Recipes (http://www.angelfire.com/journal/wwrecipes)