1 3/4 cups packed light brown sugar
1/4 cup Sunsweet Lighter Bake
2 tablespoons vegetable oil
1 1/2 to 2 tablespoons instant espresso or instant coffee granules
1 tablespoon vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
2 tablespoons baking powder
1/8 teaspoon salt
3/4 cup reduced-fat or regular semisweet chocolate pieces
1/2 cup coarsely chopped hazelnuts or walnuts, toasted (optional)
Espresso Glaze

Coat 13 x 9-inch baking pan with cooking spray; set aside.

In medium saucepan, combine sugar, Lighter Bake and oil. Stir over low heat until blended. Remove from heat; stir in espresso and vanilla extract. Pour into medium bowl and cool to lukewarm. With electric mixer, beat in egg whites and egg. Combine flour, baking powder and salt. Gradually beat into Lighter Bake mixture. Stir in chocolate pieces and nuts. Spread batter in pan. Bake in preheated 350 degree F oven for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool; cut into 32 bars. Drizzle with Espresso Glaze.

Espresso Glaze
1/2 cup sifted confectioners' sugar
1 teaspoon unsweetened cocoa powder
4 to 6 teaspoons coffee-flavored liqueur
    or brewed espresso or strong coffee

Combine confectioners' sugar and cocoa powder. Stir in liqueur, espresso or coffee to make glaze of drizzling consistency.