3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup trans-free margarine
1/2 cup water
1 cup sugar
1/2 cup non-fat egg substitute or egg whites
1 1/3 cups all purpose fluor
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease two 8x8 baking pans.
Stir together the cocoa, baking soda and margarine in a large mixing bowl. Add the boiling water and stir until smooth and thick. Add the Splenda and the egg whites. Then add flour and vanilla; add the chocolate chips last.
Divide batter between pans and bake 25-35 minutes or until firm in center. Cut each pan in 12 pieces. Freeze one pan of brownies for later.