Brownie

PAM® Baking Spray
1 cup Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
1 cup firmly packed brown sugar
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 cup Egg Beaters® Original
6 tablespoons Fleischmann's® Original Margarine-stick, melted
2 tablespoons coffee-flavored liqueur
1 tablespoon instant espresso powder

Glaze
1/2 cup confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon instant espresso powder
4 teaspoons hot water

Make Brownie: Preheat oven to 350°F. Spray 8x8-inch glass baking dish with baking spray; set aside.
Combine flour, brown sugar, granulated sugar and cocoa powder in large bowl; set aside. In second bowl whisk together Egg Beaters, Fleischmann's, liqueur and espresso powder.
Pour Egg Beaters mixture into flour mixture; gently combine until well blended, being careful not to overmix (there will be some lumps). Pour into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out nearly clean. Cool slightly; cut brownies into 36 mini squares.
Make Glaze: Whisk together confectioners' sugar, cocoa powder, espresso powder and hot water together in small bowl. Drizzle glaze over brownies. Serve warm, if desired.