Makes 12 large brownies or 24 smaller brownies.
6 medium eggs.
4 tbsp of Cocoa Powder.
35g of sweetener.
1 wheat biscuit (weetabix)
1 tsp of baking powder.
250g tub of quark.
1 tbsp of vanilla extract.
1/2 tbsp of instant coffee.
2 level tbsp of Chocolate Hazelnut spread.
Line and grease with low cal cooking spray, a swiss roll tin or lasagne dish and preheat your oven to 195c for a fan oven and 200c
Finely crumble in the wheat biscuit and add 6 egg yokes. To the bowl and add all of the other ingredients and mix well with a hand mixer.
In a seperate bowl whisk the 6 egg whites white to form stiff peaks and fold gently into the chocolate batter adding 2 of the oreo’s crumbled up.
Place the mix into the lined tray, crumble the remaining oreo’s on top and bake at 195c for 30/40 minutes until a skewer comes out clean.
When cooled place in the an airtight container and leave in the fridge for a couple of hours to set up.