- 2 egg whites
- 110g Pecans
- 150g Icing sugar
- 40g cocoa powder
- 1/4 teaspoon salt
- 1 tsp vanilla paste
- Chop the pecans and place them into a bowl with the icing sugar cocoa and salt
- 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.
- 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.