Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 180 degrees celsius (160 degrees for fan forced ovens). grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan. using electric mixer, beat eggs and sugar in small bowl until thick and creamy. transfer to a medium bowl. blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine). fold cocoa mixture into egg mixture. fold flour and chock bits and pour into prepared pan. bake uncovered for about 25 minutes or until brownie is firm to the touch. stand 30 minutes; turn onto wire rack. slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

Target recipe: in a microwave or double boiler, melt chocolate and butter; cool for 10 minutes. add sugar; mix well. stir in eggs and vanilla. add flour; mix well. stir in walnuts. line a 13x9x2" baking pan with foil and grease foil. pour batter into pan. bake at 350 degrees fahrenheit for 25 to 30 minutes or until toothpick inserted near center comes out with moist crumbs. cool completely. for topping: melt chocolate chips, water and butter; stir until smooth. cool to room temperature. fold in whipped cream. spread over brownies. chill before cutting. store leftovers in refrigerator.