Video
Egg White Brownies
These Egg White Brownies are rich, fudgy and dense with a texture that melts in your mouth thanks to the delicate structure of egg albumin. I almost always have leftover egg whites from using yolks in so many delicious recipes, and this is how I turn them into an easy indulgent dessert. You will fall in love with their melt-in-your-mouth texture and rich chocolate flavor.
Ingredients
- 5 ¼ oz (150g) bittersweet chocolate with 70% cocoa solids
- 6 tablespoon (84g) salted butter
- 3 large egg whites (about 100g), at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- ½ teaspoon salt
- ½ cup (71g) all-purpose flour
- 1 tablespoon (6g) cocoa powder
NOTE: for best results use a kitchen scale to weigh the ingredients.
Instructions
- Preheat your oven to 350°F. Line a 7x7-inch or 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips. Brownies baked in a 7-inch pan will be slightly thicker and require 2-3 minutes longer in the oven.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time. Set it aside and keep it warm (no need to let it cool).
- Combine egg whites and sugar in a large bowl and beat with a wire whisk or a handheld mixer on medium-high speed until thick, pale and the sugar feels mostly dissolved when you rub some of the mixture between your fingers. It will take about 2 minutes. I like to do this by hand with a whisk. Just whisk as vigorously as you can for 1-2 minutes until the mixture is lightened in color.
- Mix in vanilla and salt. Add the warm chocolate mixture and mix well with a spatula or the whisk until evenly combined. The mixture should tighten up and become glossy when the chocolate is thoroughly incorporated.
- Sift in flour and cocoa powder to remove lumps and fold it in gently until well incorporated and smooth.
- Scrape batter into prepared pan and use a small offset spatula to smooth out the surface. Bake for 22-25 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs attached. Do not over-bake!
- Transfer pan to a wire rack and let cool completely before slicing. Refrigerate for an hour after cooling and slice with a hot dry knife for the cleanest slices.
