Light decadent brownies



10 min


50 min


16 Servings

Light decadent brownies

Roberto Caruso


  • 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


  • 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.

Nutrition (per serving)

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

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.