Instructions: This recipe is thoughtfully contributed by Patti Lynch, and appears in her wonderful cookbook titled "Sweet Inspirations: A Sugar Free Dessert Book."

Blend margarine, cocoa, and fruit sweetener. Add eggs, one at a time, beating well after each addition. Mix dry ingredients together separately.

Add to chocolate mixture. Fold in nuts.

Pour into 9"x9" pan which has been sprayed with non-stick coating spray.

Bake 15-20 minutes at 325F. Brownie is done if it springs back when lightly touched in center).

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