Cookbook:Egg White Carrot Brownies
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| Egg White Carrot Brownies | |
|---|---|
| Category | Dessert recipes |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Dessert
Ingredients[edit | edit source]
- 10 egg whites
- 150 grams white granulated sugar
- 150 grams flour
- 100 grams dark cooking chocolate, melted and cooled slightly
- 100 grams butter, melted and cooled slightly
- 3 carrots, grated
- 1 lemon, zested
- 100 grams walnuts, minced
- Powdered sugar
Procedure[edit | edit source]
- Whip the egg whites, gradually adding the sugar, until stiff.
- Stir in the flour and mix well.
- Add the carrots, lemon peel, walnuts, melted chocolate, and melted butter. Mix well.
- Pour the batter into the a greased baking pan. Bake at 350°F until cooked through.
- Once cool, cut into pieces and sprinkle with powdered sugar.
Notes, tips, and variations[edit | edit source]
- Be cautious of overcooking; brownies may be dry if overcooked.