Egg White Carrot Brownies

Ingredients

• 300 gEgg white
• 150 gSugar
• 150 gFlour
• 100 gChocolate
• 100 gButter
• 225 gCarrot
• 5 gLemon
• 100 gWalnut
• 10 gPowdered sugar

Instructions

1. 1

   Whip egg whites

   • Place 300 g egg whites (about 10 egg whites) in a clean, grease-free bowl.
   • Gradually add the sugar (150 g) and whip until stiff peaks form.
2. 2

   Prepare base batter

   • Fold the flour (150 g) into the whipped egg whites in portions until no dry streaks remain.
3. 3

   Add remaining ingredients

   • Add grated carrots (225 g), lemon zest (5 g), chopped walnuts (100 g), melted dark chocolate (100 g) and melted butter (100 g).
   • Fold gently but thoroughly to combine.
4. 4

   Bake

   • Pour the batter into a greased or lined baking pan (about 20×20 cm) and smooth the surface.
   • Bake in a preheated oven at 175 °C (350 °F) until set, about 20–30 minutes (test with a skewer).
5. 5

   Finish

   • Let cool, cut into squares and dust with powdered sugar (about 10 g) before serving.