3/4 cup All Purpose Flour

1 cup sugar

1/3 cup unsweetened cocoa

1/4 cup chopped pecans -- toasted*

1/4 cup margarine or butter -- melted

2 Tbls water

1 egg

1 egg white

TOPPING 2 Tbls butterscotch chips

1/2 tsp oil

1. Heat oven to 350. Spray 8-inch square pan with nonstick cooking spray.

2. Lightly spoon flour into measuring cup; level off. in medium bowl, combine flour, sugar, cocoa and pecans; mix well. Add margarine, water, egg and egg white; blend well. Spoon and spray batter evenly into sprayed pan.

3. Bake at 350 for 22 to 28 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.

4. In small resealable plastic bag, combine butterscotch chips and oil; seal bag. Place bag in bowl of very hot tap water; let stand until chips are soft. knead bag to mix well. Dry bag thoroughly. Cut tiny hole in one corner. Squeeze bag to drizzle toping over brownies. Let topping set before cutting into bars.

16 bars.

Per serving: calories 130; calories from fat 45; total fat 5g; saturated 1g; cholesterol 15mg; sodium 45mg; total carbohydrate 19g; dietary fiber 1g; sugars 14g; protein 2g