This brownie is made from ghee(clarified butter) and can stay preserved for 2-3 days. The ghee gives the brownie a crusty top that makes it hard on the outside but soft and moist inside.
Mix the flour and baking powder with a spoon and sieve it
Mix the chocolate powder to the above
Keep that aside
separate the egg whites and keep aside
grind the sugar into powder in a mixer
mix the egg whites and sugar with a beater till it becomes fluffy
keep that aside
Now mix the first set of chocolate powder, flour & baking powder with grated cashews, ghee and egg yolks
Once that is thoroughly mixed, add the egg whites + sugar mixture
Beat this well either by hand or with a hand blender
Preheat oven on 320F
Pour the mixture into a baking pan and keep it on the oven for 55 minutes.
Once it nears the baking point you will see the top crust getting hard and light brown and the edges separating from the tray.
Once baked, serve after cooling it