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.
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