Egg White Brownie

I was searching for a recipe that uses egg white and this interesting recipe caught my attention. It was from an Indonesian website but forgetful me can't remember the url :-( With some egg whites that need to be clear and soon to be expiring baking chocolate, I got my butt off and made this for tea over the weekend. I like the result as it is pretty light although it tends to be slightly crumbly. I up the egg white as the original uses 5 egg whites.

The texture of the brownie

Ingredients
250gm dark/semi-sweet cooking chocolate
100gm oil (original uses melted butter)
2 tsp vanilla essence
100gm cake flour
220gm egg white (original uses 5 egg whites)
150gm sugar
80gm almond slivers, toasted
a handful of semi-sweet chocolate chips/nuggets

Method
1. Double boil or microwave oil and chocolate till the chocolate melted and let it cool
2. Sift flour into chocolate mixture and stir gently till well combined and add vanilla essence, put aside
3. Beat egg white till bubbly and slowly add sugar bit by bit and whip till stiff peaks
4. Take 1/3 of the egg white and mix it gently with the chocolate mixture
5. Stir in mixture into the balance 2/3 egg white and gently mix till well combined
6. Add half of the almond and stir
7. Pour mixture into a 8x8 pan that has been lined and greased
8. Top batter with remaining almond and chocolate nuggets and bake in a 180C preheated oven for 35-50mins (depending on your oven) or till brownie is cooked (do not overbake as it will get too dry and crumbly)
9. Once baked, leave brownie in the pan for 5-10mins before removing and cooling it on the rack

Enjoy !!