Mocha Double-Fudge Brownies with Chocolate Icing

Cooking spray
1/3c Better for Bread flour
1/3c Whole Wheat flour
1 c brown sugar or Splenda
1/2c unsweetened cocoa
1/4c stick margarine, melted
2 tbsp water
1 tbsp instant coffee granules
1 tsp vanilla extract
1/4tsp kosher salt
1/2tsp baking powder
1/4c egg substitute or 1 egg
1 lg egg white
1/4c semisweet chocolate chips
1/4c fat-free hot fudge chocolate topping

Chocolate Icing P

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


Preheat oven to 350°. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flours into dry measuring cups, and level with a knife. Combine sugar and the next 9 ingredients (sugar through egg white) in a bowl. Add flour and chips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool 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.