Recipe Instructions:
INGREDIENTS
1/2 cup (128 g) unsweetened natural creamy peanut butter
2 large egg whites
1 cup (100 g) powdered sugar
INSTRUCTIONS
Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking pan with parchment paper.
In a large mixing bowl, add peanut butter and egg whites. Use a whisk to mix until egg whites are fully incorporated into the peanut butter. As you are mixing, the peanut butter will get thick and chunky and may get stuck on your whisk. Make sure to release the peanut butter stuck on your whisk (I just tap the whisk a few times against the edge of the bowl), and keep whisking until batter is smooth with no egg streaks remaining.
Add in powdered sugar. Use a spatula to fold in the powdered sugar. At first your mixture will turn thicker but as you continue to mix in the sugar, you should see your batter actually become thinner. Continue to stir until all powdered sugar is fully incorporated. Your batter should be very sticky and a little runny.
Scrape batter into your prepared pan. Use your spatula to spread it evenly across the pan as needed. Bake for about 20-25 minutes or until the toothpick inserted comes out with only a few crumbs clinging (mine took 20 minutes). Let brownies fully cool before cutting and serving.
