Egg White Carrot Brownies
Egg White Carrot Brownies are a chocolate and walnut bake that uses ten egg whites, a good answer when you have a pile left over from custard or pastry. Whipping the whites with sugar gives the batter a light, airy base, while grated carrot keeps the crumb moist and lemon zest cuts through the dark chocolate and butter. Cooking time is short, so keep an eye on the pan to avoid drying them out.
Instructions
Whip the egg whites in a clean bowl, adding the sugar a little at a time, until they hold stiff peaks.
Stir in the flour and mix until no dry streaks remain.
Add the grated carrots, lemon zest, minced walnuts, melted chocolate and melted butter. Mix well until the batter looks evenly combined.
Pour the batter into a greased baking pan and bake at 350°F until cooked through. Watch it near the end, because overbaked brownies turn dry.
Let the brownies cool completely, then cut them into pieces and dust with powdered sugar.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
