Preheat the oven to 350 degrees F.
Grease an 8-inch square metal baking pan with nonstick cooking spray. In a cup, dissolve the coffee in the vanilla extract. On waxed paper, combine the cocoa, flour, salt and baking powder. In a medium bowl, whisk the sugar, vegetable oil spread, egg whites and coffee mixture until well mixed. Then blend in the flour mixture. Spread in the prepared pan. Bake until a toothpick inserted in the brownies 2 inches from the edge comes out almost clean, 22 to 24 minutes. Cool in the pan on a wire rack, about 2 hours. When cool, cut the brownies into 4 strips, then cut each strip crosswise into 4 squares. If the brownies are difficult to cut, dip the knife in hot water, wipe dry and cut. Repeat the dipping and drying as necessary.