Preparation time:

10 minutes

Total time:

50 minutes

Makes:

16 Servings

 
Roberto Caruso

Ingredients

• 2 1/2 cups icing sugar
• 2 100g  pkgs ground almonds, about 2 cups
• 2/3 cup unsweetened cocoa powder, preferably Fry’s
• 1/8 tsp salt
• 4 egg whites
• 2 tsp vanilla

Instructions

• Preheat oven to 350F. Line the bottom and sides of an 8-in.-square pan with parchment, letting it hang over the sides of the pan.
• 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.
• 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 to 45 min. Run a knife around sides of the pan. Use parchment to lift brownie out and let cool completely on a rack.

Dare to Compare!

These have two-thirds the calories, half the fat and three times the fibre of ordinary brownies.

Serving Tip:

Dress up brownies with Greek yogurt and fresh fruit. We used raspberries and kiwi berries.

Prep Tip:

To keep parchment paper in place, lightly spray pan with oil before lining with parchment.

Nutrition (per Serving)

calories

157 

protein

4 g

carbohydrates

23 g

fat

7 g

fibre

3 g

sodium

32 mg