1/2 cup light margarine
2 (1 ounce) squares unsweetened chocolate
2/3 cup granulated sugar
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoons Sweet 'N Low
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350F.

In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts

Spread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.

Makes 16 servings.

Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g
saturated fat), 27 mg cholesterol, 113 mg sodium

Diabetic exchanges: 1 starch/bread, 1 1/2 fat