Chocolate Crinkle Cups
Yield: 22 brownies
1 c Granulated sugar 1/2 c Cocoa 1 ts Vanilla extract 2 Egg whites, slightly beaten 1/2 c All purpose flour 1/4 c Finely chopped walnuts
Heat oven to 350 degrees F. Line small muffin cups (1-3/4 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. Cool completely.