2 tablespoons water
1 teaspoon vanilla
2/3 cup sugar
2/3 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 cup Hershey's light chocolate syrup or 1/4 cup mini chocolate chips
WHISK in a bowl buttery spread, egg, water and vanilla; with wooden spoon stir in sugar, flour, cocoa and baking powder just until well mixed.
SPREAD half the batter in sprayed 8-inch baking dish (you have to work with batter to get it to cover).
DRIZZLE evenly with syrup (or sprinkle with chips). Gently spread remaining batter over syrup. (It's OK if it isn't all covered. The batter is stiff; I pressed it flat in my hand first, then arranged it over the syrup.)
BAKE at 350° about 15 to 20 minutes or just until baked through - don't overbake.
Nutrition information: (1/16 recipe) 90 calories, 35 calories from fat, 3.5 grams fat, 2 grams saturated fat, 20 milligrams cholesterol, 50 milligrams sodium, 15 grams carbohydrates, 1 gram fiber, 2 grams protein.