Brilliant gluten-free brownies

301

PREP TIME

10 min

TOTAL TIME

50 min

Makes

16 Servings

Brilliant gluten-free brownies Photo by Roberto Caruso

Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes.

Ingredients

2 1/2 cups icing sugar
2 100-g 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 × 8-in. pan with parchment, letting it hang over the edges of 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 pan. Use parchment to lift brownie out and let cool completely on a rack.

Nutrition (per serving)

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

Tip: This brownie isn’t just rich, gooey and incredibly chocolatey, it’s also lower in fat than a traditional brownie and really high in fibre (a whopping 3 g per square!). To gild these gluten-free brownies, turn them into s’mores and bring one of summer’s favourite tastes into a cold winter’s day.