|Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Finely crushed peppermint candy||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1 Tablespoon|
Cream margarine; gradually add sugar, beating well at medium speed of an electric mixer until crumbly.
Add egg substitute, water, and vanilla; beat at low speed until well blended.
Combine flour and next 4 ingredients; add to sugar mixture, stirring just until dry ingredients are moistened.
Beat egg white at high speed of an electric mixer until stiff peaks form; gently fold into flour mixture.
Spoon batter into an 8-inch square baking 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.
Cut into squares.