Egg White, Nut Butter & Zucchini Brownies
Prep:
5 min
Cook:
25 min
Total:
30 min
Ingredients for 9 brownies
- 1 zucchini, grated and water squeezed out
- Dry
- 1/3 cup dark chocolate powder
- 1/3 cup + 1 tablespoon fine almond flour
- 1 teaspoon baking soda
- pinch of salt
- Wet
- 1/2 cup almond butter
- 1/3 cup agave
- 2 egg whites, I used Bob Evans Egg Whites
- 1/2 cup dark chocolate chips (I used chocolate sweetened with Stevia)
Steps
Step 1
Set oven to 350F.
Step 2
Using a fine grater, grate a zucchini over a cheesecloth or heavy duty paper towel. Squeeze out all of the excess liquid, a VERY important step. Set aside.
Step 3
In a bowl, mix together the dry ingredients.
Step 4
In a separate bowl, mix together the wet ingredients. Then fold in the dry ingredients and the zucchini. Fold everything together until well mixed. Fold in the chocolate chips but reserve a few for the top of the brownies.
Step 5
Line a square baking dish with parchment paper, then pour in the batter. Sprinkle the remaining chocolate chips on top.
Step 6
Bake for about 22 – 25 minutes, or until you can pierce the brownies with a toothpick and it comes out clean.
Step 7
Let the brownies cool for about 10-15 minutes before slicing and devouring!