RECIPE - "Gluten-free chocolate brownie"

• First we put the butter and chocolate to melt in the bain-marie. Then separate the egg whites from the egg yolks.
• We put the egg whites to snow point (or at least that's what I tried) the best is to do it with an electric mixer, but mine is manual so you have to beat and beat until it is foamy.
• Then we mix the panela with the llemas and stir
• In a bowl we put all the ingredients and we mix well, the egg whites to point of snow will be the last ingredient and we will be throwing it little by little and mixing at the same time.
• Grease the mould with butter so that it does not stick.
• Then with the oven preheated to 180º and the fire only down we put it during 25 minutes. And that's it!

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