Preparation time approximately 20 minutes. Baking time 25 minutes. Makes approximately 20 brownies

Ingredients:

• 250 g dark chocolate
• water – boiling
• 100 g sugar
• 3 egg yolks
• 75 g  butter, soft
• 3 egg whites
• 1 pinch of salt
• 75 g plain flower
• 1/4 teaspoon baking powder

Method:

• Break dark chocolate into bowl
• Pour boiling water, leave for approximately 2 minutes.
• Slowly pour away water, leaving approximately 1 tablespoon. Stir until smooth
• Using hand mixer whisk 3 egg yolks and 100 g sugar until the mixture becomes lighter in colour. Add 75 g butter with melted chocolate, whisk thoroughly.
• Whisk 3 egg whites and rich of salt until stiff peaks form
• Sift together 75 g plain flower and 1/4 teaspoon baking powder.
• Gently fold flour and egg whites alternately into the chocolate mixture with a spatula
• Tip into a greased tin and smooth over.

Baking time:

• approximately 25 minutes in the middle of the oven preheated to 160 C. Remove cool on wire rack and cut into approximately 5 kms squares.

Keeping time:

• Foil wrapped in refrigerator they will keep for approximately 2 days.
• Per brownie: 8 g fat, 2 g protein, 15 g carbohydrate, 137 calories – recipe & photo from The Swiss Cookbook by Betty Bossi