|Reduced-calorie margarine||10 Tablespoon, softened (1/2 Cup Plus 2 Tablespoons)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Non fat sour cream alternative||1⁄2 Cup (8 tbs)|
|Evaporated skimmed milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Peppermint extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 Teaspoon|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Vegetable cooking spray||1|
|Sifted powdered sugar||3 Cup (48 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Hot water||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Finely crushed peppermint candy||3 Tablespoon|
Beat margarine at medium speed of an electric mixer until creamy; gradually add 1 1/3 cups sugar, beating well.
Add egg whites and next 4 ingredients; beat well.
Combine flour, baking powder, salt, and 2/3 cup cocoa; add to margarine mixture, mixing well.
Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Combine powdered sugar and 1/4 cup cocoa; stir well.
Add water, 1 tablespoon at a time, stirring until smooth.
Pour over brownies, and spread evenly.
Sprinkle with crushed peppermint candies.
Let stand 10 minutes before cutting into bars.