• 2 egg whites
  • 110g Pecans
  • 150g Icing sugar
  • 40g cocoa powder
  • 1/4 teaspoon salt
  • 1 tsp vanilla paste


  1. Chop the pecans and place them into a bowl with the icing sugar cocoa and salt
  2. In a separate bowl, whisk the egg whites till foamy to soft peaks. Add the vanilla paste to just combine. Gently fold in the fry ingredients to the eggs. You will have a very thick looking brownie batter.
  3. Scoop out 4 scoops into a baking tray lined with baking parchment. Bake in a preheated 180 oven for 15-20 minutes until shiny and set.