Ingredients:


3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 Tblsp unsalted butter
1/2 cup unsweetened cocoa powder
2 tsp vanilla extract
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
2 egg whites
3/4 cup walnuts, coarsely chopped

Directions:
 
Preheat the oven to 350 degrees.  Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches.  Spray with nonstick spray.
 
Whisk together the flour, baking powder, and salt in a small bowl; set aside.  Melt the butter in a medium saucepan set over low heat.  Remove the saucepan from the heat.  Whisk in the cocoa and vanilla; let stand 5 minutes.  Add the granulated sugar, brown sugar, egg, and egg whites to the cocoa mixture; whisk until blended.  Stir in the flour mixture until blended.  Stir in the walnuts. 
 
Scrape the batter into the baking pan and spread evenly.  Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20 -25 minutes.  Let cool completely in the pan on a rack.  Lift from the pan using the foil as handles; cut into 16 squares.
 
Per serving:  (1 square): 140 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 19 mg chol, 65 mg sod, 19 g carb, 1 g fiber, 3 g pro, 18 mg calc. 
 
POINTS value:  3
 
Good idea:  For easier cutting, refrigerate the cooled brownies about 1 hour