Brownie Recipe With Egg Whites

This brownie recipe with egg whites combines melted chocolate, butter, and cocoa powder to make rich, fudgy brownies without egg yolks. Gently whisked egg whites provide structure without creating an overly airy, cake-like texture.

Made with 4 large egg whites (approximately 120–130 grams), this recipe is a practical way to use leftover egg whites or plain liquid egg whites from a carton. The batter comes together without an electric mixer and bakes in an 8-inch square pan.

For a fudgy center, avoid overmixing and start checking the brownies when the edges are set and the center still has moist crumbs.

Egg whites provide moisture and protein but lack the richness of egg yolks. This recipe uses melted chocolate and butter to provide fat, while cocoa powder strengthens the chocolate flavor.

Three techniques help create a fudgy texture:

• Gently whisk the egg whites: Mix until lightly frothy rather than whipping them into peaks. Too much air can make brownies lighter and more cake-like.
• Measure the flour accurately: Too much flour can make brownies firm or dry. For consistency, weigh 90 grams of all-purpose flour.
• Avoid overbaking: Start checking the brownies near the end of the suggested baking time. The edges should look set, and a toothpick inserted into the center should come out with moist crumbs rather than liquid batter.

Let the brownies cool completely before slicing so the center has time to firm up.

This recipe uses simple baking ingredients to make chocolate-rich brownies without egg yolks.

• ½ cup (115 g) unsalted butter – Adds richness and moisture.
• 6 oz (170 g) semisweet or dark chocolate – Provides rich chocolate flavor.
• 1¼ cups (250 g) granulated sugar – Adds sweetness and contributes to texture.
• 4 large egg whites (120–130 g) – Provide moisture and structure.
• 2 teaspoons vanilla extract – Enhances the flavor.
• ¾ cup (90 g) all-purpose flour – Helps the brownies hold their shape.
• ¼ cup (22–25 g) unsweetened cocoa powder – Adds deeper chocolate flavor.
• ½ teaspoon salt – Balances sweetness.
• ½ teaspoon espresso powder (optional) – Intensifies chocolate flavor.
• ½ cup chocolate chips (optional) – Adds extra chocolate pieces.

Measurement tip: For consistent results, weigh 120–130 grams of egg whites. You can use fresh egg whites or plain liquid egg whites from a carton.

1. Prepare the Pan

Preheat the oven to 350°F (175°C).

Line an 8-inch square metal pan with parchment paper.

2. Melt the Chocolate and Butter

Melt the butter and chopped chocolate together in short microwave intervals.

Stir until smooth, then let the mixture cool for about 5 minutes.

3. Mix the Egg Whites

Whisk the egg whites, sugar, and vanilla for 1–2 minutes until glossy and lightly frothy.

Do not whip until peaks form.

4. Combine

Slowly whisk the melted chocolate mixture into the egg whites.

Mix until smooth.

5. Add the Dry Ingredients

Fold in the flour, cocoa powder, salt, and optional espresso powder.

Mix only until no dry streaks remain.

Fold in chocolate chips if using.

6. Bake

Spread the batter evenly in the pan.

Bake for about 22–27 minutes.

The edges should look set, while the center should still be slightly soft.

A toothpick should come out with moist crumbs.

7. Cool

Let the brownies cool completely before slicing.

This helps the chocolate and butter set and gives the brownies their fudgy texture.

These simple tips and variations can help you customize your brownies while keeping the original recipe measurements consistent.

• Chocolate chips or chunks: Fold in up to ½ cup of chocolate chips or chopped chocolate for extra chocolate flavor.
• Walnuts or pecans: Replace the optional chocolate chips with up to ½ cup of chopped nuts for added crunch.
• Carton egg whites: Use 120–130 grams of plain liquid egg whites in place of fresh egg whites.
• Leftover egg whites: Measure the whites by weight instead of relying on the number of eggs.
• Frozen egg whites: Thaw completely in the refrigerator before mixing.
• Flourless option: Do not simply remove the flour. A flourless version needs a separately developed recipe.

Texture tip: Whisk the egg whites only until lightly frothy. Avoid whipping them into peaks, which can introduce too much air into the batter.

If your brownies turn out too cakey, dry, or soft, the mixing technique and baking time are useful places to investigate.

Problem	Possible cause	How to fix it
Brownies are cakey	Too much air in the egg whites	Whisk lightly without forming peaks
Brownies are dry	Overbaking or excess flour	Measure flour accurately and check doneness earlier
Brownies crumble	Sliced while warm	Cool completely before cutting
Center is too wet	Insufficient baking	Continue baking briefly until the center is set
Brownies are too firm	Excess flour or prolonged baking	Weigh ingredients and avoid overbaking

Doneness tip: The suggested baking time is 22–27 minutes, but ovens vary. Look for set edges and moist crumbs on a toothpick rather than wet batter.

Allow the brownies to cool completely before storing them. This helps prevent excess moisture from collecting inside the container.

• Room temperature: Store in an airtight container for approximately 2–3 days in a cool, dry place.
• Refrigerator: Keep in a covered container for longer storage. Bring to room temperature before serving if you prefer a softer texture.
• Freezer: Wrap individual brownie squares and place them in a freezer-safe container for up to 2 months for best quality.

Thaw frozen brownies in the refrigerator or at room temperature before serving. Avoid leaving them uncovered, as they can dry out.

More Egg White Dessert Recipes

More Egg White Dessert Recipes

Looking for more ways to use leftover egg whites? Explore these recipes:

• Buttercream Frosting With Egg Whites – A silky frosting for cakes, cupcakes, and other desserts.
• Egg White Dessert Recipes – Browse more sweet recipes using egg whites.

These recipes offer other ways to use leftover egg whites for homemade desserts.

Frequently Asked Questions

Can you make brownies with only egg whites?

Yes. Egg whites can replace whole eggs in a brownie recipe specifically formulated for them. Melted chocolate and butter help provide richness without egg yolks.

Can I use carton egg whites in brownies?

Yes. Use 120–130 grams of plain liquid egg whites instead of four fresh egg whites. Follow the same mixing instructions.

Can egg white brownies be made without flour?

A flourless version is possible, but this recipe needs its 90 grams of flour for structure. Use a separately developed flourless brownie recipe rather than simply omitting it.

Why are my egg white brownies soft after baking?

Fudgy brownies can be soft when freshly baked and become firmer as they cool. The center should not contain raw, liquid batter.

Can I freeze brownies made with egg whites?

Yes. Cool completely, wrap individual squares, and freeze in an airtight container for up to approximately two months for best quality.