This truly is the only brownie recipe you need. Since we have been in ‘stay in place’ order I’ve begun keeping containers of egg whites in the fridge, which I use for baking, so I can save the whole eggs for breakfast for my children. When I substituted egg whites for whole eggs in this recipe, the result was the chewiest yet lightest brownie I’ve ever tasted. This recipe is easy to make and so much better than a box that you will never go back to the store bought version again, I promise.
Chewy Chocolate Brownies
2 ½ sticks unsalted butter, plus more, softened, for greasing
8 oz semisweet chocolate chips
¾ cup unsweetened dutch process cocoa powder, divided
1 tsp instant coffee
1 1/2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
1 cup egg whites (or 6 large egg whites)
1 cup all-purpose flour
flaky sea salt, for sprinkling (optional)
Heat the oven to 350 degrees. Grease a 9×13 baking dish and place parchment paper inside, then spray the parchment paper. Place the chocolate chips, instant coffee and 1/4 of the cocoa powder in a small mixing bowl. Melt the butter and pour the butter on top of the chocolate mixture and whisk until melted, then set aside to cool slightly.
In a standing mixer, combine the sugar, brown sugar and egg whites and beat until very fluffy, about 4-5 minutes, lower the speed and add the vanilla, then slowly pour in the melted chocolate mixture. Turn of the mixer.
Sift the flour and the rest of the cocoa powder (1/2 cup) and gently fold in to the wet ingredients until combined. Pour into the baking dish and bake for 20 minutes. Turn off the heat and allow the brownies to sit in the oven for an extra 5 minutes, then remove and cool before cutting into squares.