Ingredients:
2-1/2 cups icing sugar
2 cups ground almonds
2/3 cup unsweetened cocoa powder
1/8 tsp salt
4 egg whites
2 tsp vanilla
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| The batter |
1. Preheat the oven to 350F. Line the bottom and sides of an 8in square pan with parchment, letting it hang over the sides of the pan.
2. Whisk sugar with almonds, cocoa and salt in a large bowl. Stir in egg whites and vanilla. Batter will be thick. Scrape into prepared pan. Smooth top.
3. Bake in centre of oven until top of brownie is shiny and crispy and a cake tester inserted in centre comes out almost clean, 40-45 mins. Run a knife around sides of pan. Use parchment to lift brownie out and let cool completely on rack.
Serves 16
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| Finished! |
Per brownie: 157 cals, 4g protein, 23g carbs, 7g fat, 3g fibre, 32mg sodium.
