Whisk the egg whites until they form soft peaks (you should be able to hold the bowl upside down without them falling out).
In a separate bowl whisk together the egg yolks, sweetener, cocoa powder and water until they’re smooth.
Gently fold in the egg whites until they’re all incorporated and then fold in the flour.
Pour into pre-prepared container – I used quite a small deep one because I wanted thicker brownies but simply use a wider one if you’re looking for a thinner brownie.
