Hearty egg whites
2 tablespoons Worcestershire sauce
1 orange, quartered, half stick sliced
2 tablespoons lemon juice
2 tablespoons citrus zest
1/8 cup butter
2 tablespoons date and salt
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Dissolve Worcestershire in orange juice and lemon juice in a large glass or metal saucepan. Mix in butter, slice the orange and lemon peel into small pieces, and transfer to a large bowl with a pastry bag coated with nonstick cooking spray. Trim brownie squares to fit in the food processor or blender; process them once more, removing edges from the side to form a rectangle and mixing the butter into the pan. Press the lemon slices evenly into the pie filling to marble. Fill hollow rubber cupcake shape on the bottom of a 12 inch jelly-butt baking pan.
Bake hot in oven for 36 to 46 minutes, or until toothpick inserted in center comes out clean. Serve warm.