preparation

18 servings

Preparation time: 15 minutes

Cooking time: 15-18 minutes

1. Preheat the oven to 350°F. Coat a 9-by-13-inch nonstick baking dish with cooking spray.

2. In a medium saucepan, combine the Splenda, margarine, and buttermilk. Cook and stir over medium heat, bringing the mixture just to the boiling point. Remove from the heat. Stir in the cocoa until the mixture is smooth.

3. Stir in the eggs, one at a time. Stir in the vanilla. Add the flour and baking soda. Mix until just combined. Gently fold in the cranberries and walnuts.

4. Spoon the batter into the prepared pan and bake for 15 to 18 minutes or until the brownies are set and still seem slightly sticky. Remove from the oven and let cool in the pan before cutting into 18 equal squares.