Cooking spray 2/3 cup all-purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa 1/4 cup butter or stick margarine, melted 2 tablespoons water 1 tablespoon instant coffee granules 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1 large egg 1 large egg white 1/4 cup semisweet chocolate mini chips 1/4 cup fat-free hot fudge chocolate topping
Preheat oven to 350 degrees F. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine sugar, cocoa, melted butter, water, coffee granules, vanilla extract, baking powder, egg, and egg white in a bowl. Add flour and mini chips, stirring just until blended. Spread half the batter in bottom of prepared pan. Spread chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350 degrees F for 35 minute s or until wooden pick inserted in center comes out almost clean. Cool on wire rack.