Instructions: TO MAKE THE CRUST: Preheat the oven to 350 1/4. In a small bowl, combine the cookie crumbs, sugar and oil. Mix until moistened. Press the mixture into the bottom of an 8" springform pan or loose-bottom tart pan. Bake for 10 minutes. Cool on a wire rack.

TO MAKE THE FILLING: Lower the oven temperature to 325 1/4.

In another small bowl, combine the flour, cocoa, coffee powder and cinnamon; set aside.

In the top of a double boiler, over gently simmering water, melt the chocolate. (Or microwave on high power, stirring every 15 seconds, until just melted.)

In a medium bowl, beat together the cream cheese and brown sugar. Beat in the oil and vanilla. Using a wooden spoon, stir in the egg substitute and chocolate until smooth. Add the flour mixture and stir until just blended. Quickly stir in the walnuts or pecans (if using).

Spread the batter evenly over the crumb crust. Bake for 30 minutes, or until a toothpick inserted in the center comes out almost clean. Do not overbake. Cool for 10 minutes on a wire rack.

Loosen the brownie torte by running a knife around the edge of the pan. Remove the sides of the pan. Cool slightly and dust with the confectioners sugar (if using). Serve warm or at room temperature.

Description: "This dense and rich dessert gets its low-fat profile from nonfat cream cheese and egg substitute."

NOTES :
* To toast the nuts, place them in a dry no-stick skillet over medium heat. Toast them, shaking the skillet often, for 3 to 5 minutes, or until fragrant.

heres another yummie that comes close - only 9 g of fat per serving....

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