I found this recipe in my Chatelaine magazine this past January. These look deeeeeeelicious!
Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes. Our gorgeous January cover model 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.
2 1/2 cups icing sugar
2 100-g pkg 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 × 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)