- 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.
Dress up brownies with Greek yogurt and fresh fruit. We used raspberries and kiwi berries.
To keep parchment paper in place, lightly spray pan with oil before lining with parchment.