| 1 | Heat oven to 350 degrees. |
| 2 | Lightly spray 8-inch square baking pan with light vegetable cooking spray. |
| 3 | In medium saucepan over low heat, melt corn oil spread. |
| 4 | Add sugar; stir until well blended. |
| 5 | Remove from heat; stir in cocoa and espresso powder. |
| 6 | Add egg substitute; stir to blend. |
| 7 | Stir in flour and walnuts. |
| 8 | Spread batter into prepared pan. |
| 9 | Bake 25 minutes or until edges begin to pull away from sides of pan. |
| 10 | Cool in pan on wire rack. |
| 11 | Sprinkle powdered sugar over top. |
| 12 | Cut into bars. |
| 13 | Makes 16 bars. |
| 14 | calories: 100 protein: 2 g fat: 3 g sodium: 55 mg carb: 16 g cholesterol: 0 mg calories from fats: 27% |
