Brownies with Chocolate Icing

Brownies

1 c brown sugar or Splenda
1/2c egg substitute or 2 eggs
1 tbsp hot water
2 tsp instant coffee granules
1/4c margarine, melted
1 tsp vanilla extract
1/2c Better for Bread flour
1/2c Whole Wheat flour
2/3c unsweetened cocoa
1/4tsp kosher salt
Cooking spray

Chocolate Icing P

6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar

Preheat oven to 325°. Place sugar and eggs in a large bowl, then beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, margarine, and vanilla extract to sugar mixture, then beat at low speed until combined. Lightly spoon flours into a dry measuring cup, then level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick). Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in the center. Cool in the pan on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick. A little cinnamon may be added.