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

( 63 ratings )

5 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?


  4. wrong recipe instructions guys


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