heat oven to 350°F. line small muffin cups with paper bake cups or spray with vegetable cooking spray.

melt margarine in small saucepan over low heat; cool slightly. beat egg whites and egg in small bowl with electric mixer on medium speed umpntil foamy; gradually add sugar, beating until slightly thickened and light in color. stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. fill muffin cups 2/3 full with batter.

bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. remove from pan to wire rack. cool completely.

for mocha glaze; stir together powdered sugar and cocoa in small bowl. dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. stir in vanilla. drizzle over tops of brownie cups. let stand until glaze is set.