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Flourless Choc Brownie Biscuits

  • Author: Jane Hutton
  • Prep Time: 10
  • Total Time: 10 minutes

Ingredients

Scale
  • 150g chocolate (70% or more cocoa solids), chopped
  • 2 large egg whites (free range, and pref organic) at room temperature
  • 1/8 tsp. cream of tartar (optional)
  • 1/2 tsp. pure organic vanilla extract
  • 5 tbsp maple syrup
  • 150g very finely chopped toasted nuts of choice (eg. walnuts)

Instructions

  1. Line 2 baking trays with parchment paper and preheat oven to 175C. Position oven racks in the upper and lower third of the oven.
  2. Melt chocolate over a pan of hot water and set aside. Add vanilla and stir through.
  3. Beat the eggs and cream of tartar (if using) until soft peaks form. Slowly add maple syrup and continue to beat until stiff peaks form.
  4. Pour the melted chocolate (slightly cooled) and chopped nuts onto the beaten egg whites. Gently fold until the colour is even and there are no more white streaks.
  5. Spoon by teaspoons onto the parchment paper 1-inch apart and bake 10-12 minutes or until the tops are cracked. They will be firm on the outside, but gooey in the centre. Allow to cool on wire racks.

Notes

  • These are not very sweet, so adapt the maple syrup to taste or experiment with adding a couple of tablespoons of icing sugar during the folding in stage.

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