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Ingredients

• 3 Lg Egg/99g Eggs, Whites Only, Raw, Average
• 25g Sweetener, Canderel, Spoonful
• 40 g Cocoa Powder,
• 2 Tsp/8g Vanilla Extract, Average
• 45 ml Milk, Semi Skimmed, Pasteurised, British
• 75 g Flour, Plain
• 1 Tsp/2g Baking Powder, Average
• 50g Chocolate, Baking, Plain, for Fine Cakes & Desserts, Belgian
• 50 g Chocolate, White, Creamy
• 300 g Cheese, Cream, Low Fat

Method

1. Preheat the oven to 180C/gas 4. Line a 15cm (6in) square baking tin with parchment paper. Place the egg whites in a large bowl and whisk until they form soft peaks.
2. In a large bowl, combine the cream cheese with the granular Canderel.
3. Add the cocoa powder, vanilla extract and milk. Beat well until the mixture is smooth then fold in the whisked egg whites until evenly incorporated.
4. Sift the flour and baking powder together over the mixture then fold in lightly, together with the chocolate pieces.
5. Spoon the mixture into the prepared tin and bake for 20-25 minutes until springy to the touch.
6. Remove from the oven and allow to cool slightly in the tin. Cut into squares and serve warm.
   Optional - Vanilla cream
7. Beat together the cream cheese (250g) with the vanilla essence (2tsp) and the granular Canderel (2tbsp). Spoon into a pot and serve with the brownies.

(Serving with the cream takes the recipe up to 149.4kcal per serving!)