1 cup vegetable oil
1 cup water
3 egg whites
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
6 1/4 cups packed brown sugar
1 cup chopped almonds
1 teaspoon vanilla extract
2 1/4 teaspoons margarine
1 cup milk
1 1/4 cups buttermilk
1 1/4 cups brown sugar
1 1/2 cups vegetable oil
5 egg whites
1 teaspoon buttermilk
Place vegetable oil, water, egg whites, chopped brown sugar, chopped almonds and vanilla in large microwave-safe bowl; set aside. Stir together margarine, brown sugar, oil and egg whites. Microwave, stirring occasionally, 1 minute.
Add beaten egg whites and margarine mixture to margarine mixture; mix gently. Gradually mix corn syrup, and buttermilk with milk. Continue mixing until well blended. Spread onto unbaked brownies. Refrigerate 8 hours or overnight.
Cool and cut into squares. Serve warm or at room temperature.