In a separate bowl, whisk egg whites until fluffy with a soft peak. Fold in egg whites into batter until well incorporated.

Pour mixture into a greased 8-inch square baking pan and bake in a pre-heated oven at 180 °C for 25 minutes or until it is cooked through. Set aside to cool.

Tip: To check if brownie is completely cooked through, insert a toothpick into the centre of the brownie. You’ll know its cooked when the toothpick comes out clean without any batter streaks. If there are a few cooked crumbs sticking to the toothpick, that’s fine!

Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, mix glaze ingredients until well combined.

Position your brownie over a cooling rack and slowly pour the glaze over cooled brownies. To achieve the best glaze results without any mess, pour from the centre of the brownie and use a spatula to spread it out. Let the glaze set before cutting the brownies up.