Protein Brownies with Egg White

Break up the dark chocolate and melt it in a bain-marie or microwave. If using the microwave, heat in 30-second intervals, stirring each time to prevent burning. Leave to cool for a few minutes.

In a large bowl, combine the oat flour and baking powder. Use a whisk to make sure the baking powder is well distributed in the flour. Then add the AIA Aequilibrium egg white and peanut butter to the bowl with the flour and baking powder. Mix with a spatula or wooden spoon until the mixture is smooth and lump-free.

Pour the melted chocolate into the egg white and flour mixture. Mix well until everything is well incorporated and the colour is uniform.

Line a rectangular baking tray with baking paper, or grease it lightly with oil or butter to prevent the brownies from sticking. Then pour the mixture into the baking tin, levelling the surface with a spatula.

Preheat the oven to 180°C. Bake the brownies for about 20-25 minutes. To check if they are cooked, insert a toothpick in the centre: if it comes out clean or with a few moist crumbs, the brownies are ready. If you prefer you can use an air fryer: preheat it to 160°C, pour the mixture into a container suitable for the fryer and bake for 15-18 minutes. Check the baking with a toothpick.

Let the brownies cool in the baking tray for at least 10-15 minutes before cutting them into squares. This helps keep the shape and makes cutting easier. Our brownies are ready! Enjoy!