Diane Bilderback's Rich-But-Cholesterol-Free Brownies

By VerneJ

**These keep well up to 2 weeks.

Nutrition Facts per brownie:
Calories: 100
Protein: 2g
Carbohydrate: 17g
Fat: 3g
Cholesterol: 0mg
Sodium: 80mg

Ingredients

• 1/2 cup margarine, at room temperature
• 2 cups granulated sugar
• 1 cup thawed frozen cholesterol-free egg product
• 1 tsp vanilla extract
• 1 cup oat bran
• 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• For decoration: confectioners' sugar

Details

Servings 32

Preparation

Step 1

1. Heat overn to 350 degrees. Line a 13x9-inch baking pan with foil. Coat foil with vegetable cooking spray.

2. Beat margarine, sugar, egg product, and vanilla in a large bowl with electric mixer until blended, then beat in remaining ingredients.

3. Spread evenly in prepared pan.

4. Bake 25 to 30 minutes until brownies begin to pull away from sides of pan.

5. Cool completely in pan on wire rack. Lift foil from pan.

6. Make 3 lengthwise and 7 crosswise cuts, wiping knife well between cuts. Wrap airtight with waxed paper between layers.

7. Just before serving, dust lightly with confectioners' sugar.