SW Chocolate brownies

SW Chocolate brownies: (based on http://mydietjourney.co.uk/recipes/slimming-world-chocolate-brownies-half-a-syn-each-makes-25-brownies/)

6 eggs (whites separated)
75g cocoa (12.5 syns)
1/2 tsp baking powder
60-70g of granulated sweetener
1/2 tsp almond or vanilla essence
25g icing sugar (5 syns)
(optional - but helps : 1/4 to 1/2 tsp Xanthan Gum (Gluten Free Baking additive)

Whip egg whites with a few drops lemon juice (and xanthan gum) until stiff.

Mix about half the cocoa and sweetener together. 

mix the rest of the cocoa and sweetener, essence, baking powder and egg yolks, and a few tablespoons of boiling water. It should be a bit sloppy - not like a paste

Fold in the dry cocoa and sweetener, and then the egg yolk mix into the whites. **mix slowly and leave small bits unmixed - it'll be fine  you're trying to keep all the air in the egg white. Don't worry about a perfect mix.

Prepare a flat tray or tin - I use a PTFE non-stick 'oven liner' plastic sheet on top of a shallow tray, and then spray with fry light. Alternatively use good greaseproof paper and fry light well.

Pour mix onto the tray and spread to even thickness - about 2 cm.

I bake in a very hot oven (250C - max) for about 10-20 mins until knife comes out clean. It may sink a little while cooling - that's normal. I find if I turn it onto a cooling rack straightaway, and then peel off the baking sheet it doesn't stick too much. 

once cool, mix 25-50g of icing sugar with a tiny bit of water and drizzle artistically onto the top. Cut the very edges off (together they count as 1 slice) and then cut into 8 long strips, then in half for 16 fingers.

I usually mix 50g icing and drizzle half of it - because trying to scrape every last bit out is impossible. However, make sure to place the other half straight in the sink with fairy to avoid .... 'accidents'.

In total, it's about 18.5 sins the whole mix : edges count 1, then 16 parts - just a smidgen over 1 syn per slice. 

Ideal for coffee mornings and taster evenings