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Ooey Gooey Chocolate Brownies
Ooey Gooey Chocolate Brownies are fudgy, moist, and perfect for every occasion, or no occasion at all. These egg white brownies are delightfully rich and chewy.
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Ooey Gooey Chocolate Brownies are sure to be your new favorite brownies. Brownies are a classic chocolate dessert, but these have a unique twist, these fudgy brownies use egg whites in place of whole eggs. With their intense chocolate flavor and rich, moist texture, these are hands down the perfect brownies.
If you love these rich chocolate brownies, you’ll also want to make Dr. Pepper Brownies, Baileys Brownies, and Chocolate Dump Cake.
Ooey Gooey Chocolate Brownies Ingredients
You will need:
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cup sugar
- ½ cup egg whites well shaken
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Substitutions and Additions
NUTS: A delicious addition is a ½ cup of sliced almonds to the flour mixture! You could also add pecans or walnuts.
CHOCOLATE CHIPS: For all of you chocolate lovers out there, you can add ½ cup of chocolate chips. Either semisweet chocolate chips, white chocolate chips, or even chocolate chunks to this recipe for double the chocolate and a nice texture in these cocoa brownies.
POWDERED SUGAR: A nice garnish for a little bit of added sweetness and pretty aesthetic is to sprinkle a dusting of powdered sugar over the top of your brownies before serving them.
How to Make This Ooey Gooey Chocolate Brownies Recipe
STEP ONE: Combine flour, cocoa, baking powder, and salt in a large bowl.
STEP TWO: In another bowl whisk sugar, liquid egg whites, vegetable oil, and vanilla extract until creamy.
PRO TIP: If you are separating the eggs yourself, the easiest way to separate egg whites from egg yolks is to crack the egg into your hand over a small bowl. Hold the yolk in your hand while letting the white run through your fingers.
STEP THREE: Add egg mixture to dry ingredients, stirring just until blended.
STEP FOUR: Pour mixture into a greased 8-inch square pan.
PRO TIP: Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
STEP FIVE: Bake at 350°F for 20 to 25 minutes or until firm to the touch. Do not over-bake.
PRO TIP: Make sure not to overbake these. You want the insides to be slightly gooey and the outsides firm.
STEP SIX: Cool and cut into squares.
PRO TIP: It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.
How to Serve
These ooey gooey brownies are perfect for every occasion: a special weekend treat, a fancy Sunday dinner, or maybe even your go-to afternoon snack. Add a scoop of vanilla ice cream on the side and you’ll be in heaven. Serve your chocolate brownies with a latte or some hot chocolate.
Storage
IN THE FRIDGE: These gooey brownies should be stored in an airtight container or Ziploc bag in the refrigerator.
IN THE FREEZER: For longer storage, place these delicious treats in an airtight container or freezer-safe bag and freeze for up to 3 months. Let thaw at room temperature.
Ooey Gooey Brownies are the fudgiest, moistest brownies you will ever try. These decadent egg white brownies have a delightfully chewy texture, crunchy on top while gooey on the inside. These brownies are so delicious, you won’t be able to stop at one.
Frequently Asked Questions
What can I do with the extra egg yolk leftover from this recipe?
You can keep them in the fridge in an airtight container with a bit of water so they don’t dry out and then use them the next time you make scrambled eggs.
Should I use sweetened or unsweetened cocoa powder in this recipe?
You can use unsweetened cocoa powder and there is plenty of sweetness from the rest of the ingredients.
Can these brownies be frozen?
They can be frozen for up to three months stored in an airtight container.
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Ooey Gooey Chocolate Brownies
Ooey Gooey Chocolate Brownies are fudgy, moist, and perfect for every occasion, or no occasion at all. These egg white brownies are delightfully rich and chewy.
Ingredients
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups sugar
- ½ cup egg whites, well shaken
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Combine flour, cocoa, baking powder, and salt in a large bowl.
- In another bowl whisk sugar, liquid egg whites, vegetable oil, and vanilla extract until creamy.
- Add egg mixture to dry ingredients, stirring just until blended.
- Pour mixture into a greased 8-inch square pan.
- Bake at 350°F for 20 to 25 minutes or until firm to the touch. Do not over-bake.
- Cool and cut into squares.
Notes
- If you are separating the eggs yourself, the easiest way to separate egg whites from egg yolks is to crack the egg into your hand over a small bowl. Hold the yolk in your hand while letting the white run through your fingers.
- Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
- Make sure not to overbake these. You want the insides to be slightly gooey and the outsides firm.
- It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.
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