Light decadent brownies

Prep 10 min
Total 50 min
Makes 16 Servings



2 1/2 cups
2 100-g pkgs
ground almonds, about 2 cups
2/3 cup
unsweetened cocoa powder, preferably Fry's
1/8 tsp
2 tsp


  • 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.


Calories 157
Protein 4 g
Carbohydrates 23 g
Fat 7 g
Fibre 3 g
Sodium 32 mg

Written by:

Photo credit: Roberto Caruso

( 61 ratings )

4 comments on “Light decadent brownies

  1. I’m wondering if the egg whites need to be beaten before stirring them in.


    • Hi Maggie,

      You don’t need to beat the egg whites, just stir them in!

      Happy baking,
      Michelle Lucas Larving
      Assistant Food Editor


  2. They turned out great for me!


  3. I have made these brownies three times. They are delicious, but cutting them is a problem. In the picture the brownies are cut very nicely, however mine don’t look like that. The knife, as I pull it to slice them, pulls some of the brownie with it. So they are
    pretty well bashed up. Mine are not as high as yours either. Any suggestions?


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