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Stack of rich fudgy egg white brownies with crackly tops and melted chocolate chunks on a ceramic plate

Brownie Recipe With Egg Whites

Rich, fudgy brownies made with egg whites instead of whole eggs. Melted chocolate and butter keep the brownies moist and dense, while gently whisked egg whites give them structure without making them cakey.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 115 g
  • 6 oz semisweet or dark chocolate 170 g, chopped
  • 1 1/4 cups granulated sugar 250 g
  • 4 large egg whites about 120–130 g
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour 90 g
  • 1/4 cup unsweetened cocoa powder 22–25 g
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder optional
  • 1/2 cup chocolate chips optional

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper.
  2. Place the butter and chopped chocolate in a microwave-safe bowl. Melt in short intervals, stirring between each interval, until completely smooth. Let the mixture cool for about 5 minutes.
  3. In a separate large bowl, whisk the egg whites, granulated sugar, and vanilla extract for 1–2 minutes until glossy and lightly frothy. Do not whip the egg whites into peaks.
  4. Slowly pour the slightly cooled chocolate and butter mixture into the egg white mixture while whisking gently. Mix until smooth and evenly combined.
  5. Add the flour, cocoa powder, salt, and espresso powder if using. Fold gently with a spatula just until no dry streaks remain. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Transfer the brownie batter to the prepared pan and spread it into an even layer.
  8. Bake for 22–27 minutes, or until the edges are set and the center remains slightly soft. A toothpick inserted into the center should come out with a few moist crumbs rather than completely clean.
  9. Remove the pan from the oven and allow the brownies to cool completely before slicing. Cut into 16 squares and serve.

Notes

For the fudgiest brownies, do not whip the egg whites into stiff or soft peaks. Whisk them only until lightly frothy and glossy.
For the most accurate results, weigh the egg whites. Four large egg whites should equal approximately 120–130 grams.
Do not overmix the batter after adding the flour.
Remove the brownies from the oven when a toothpick comes out with a few moist crumbs. Waiting until the toothpick is completely clean can result in dry brownies.
Let the brownies cool completely before cutting because they continue to set as they cool.
Carton egg whites can also be used. Measure approximately 120–130 grams of plain liquid egg whites.
Chocolate chips are optional. Chopped walnuts or pecans can also be added instead.