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Cream the margarine. Gradually add sugar, 1 tablespoon at a time, beating well at medium speed on an electric mixer. Add egg substitute, evaporated milk and vanilla; beat well. Combine flour, cocoa, baking powder and salt. Add to creamed mixture; mix well. Stir in walnuts. Spoon into an 8-inch square pan coated with cooking spray. Bake at 325° for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Yields 16 servings.
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Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards