Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes.

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
  3. 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.

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