Gluten Free Chocolate Chip Brownies
and 1/2 cups icing sugar
about 2 cups
unsweetened cocoa powder
plus extra for sprinkling on top
Preheat oven to 350 degrees F.
Line the bottom and sides of an 8×8-inch pan with parchment, letting it hang over the edges of pan.
Whisk sugar with almonds, cocoa , salt and espresso powder in a large bowl.
Stir in egg whites and vanilla. Add in chocolate chips. Batter will be thick.
Scrape into prepared pan. Smooth top. Sprinkle with extra chocolate chips.
Bake until the top of the brownies are shiny and crispy and a cake tester inserted in center comes out almost clean, 40 to 45 min.
Use parchment to lift brownie out and let cool completely on a rack.
Recipe slightly adapted from Chatalaine January 2014 issue