Ooey Gooey Chocolate Brownies

These egg white brownies are a chocolate lover’s dream dessert. The ooey-gooey center, chewy texture and perfectly crunchy top make these brownies totally irresistible.

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These silky smooth yet fudgy egg white brownies use egg whites in place of whole eggs. It’s the perfect recipe to use up any leftover egg whites that you might have. Brownies are a classic baked good, and while not using whole eggs might seem unique, these make for the same decadent chocolate dessert that we all know and love.

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If you love this chewy brownie recipe, don’t stop here. We have a few favorite recipes for brownies. Be sure to try out these Peanut Butter Brownies the next time your sweet tooth has a craving. From here, check out our delicious recipes for Coconut Brownies and Chocolate Covered Strawberry Brownies.

MORE BROWNIE RECIPES:
Dr Pepper Brownies | Cosmic Brownies

INGREDIENTS FOR GOOEY BROWNIES

You will need: 

• 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

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 GOOEY BROWNIES

STEP ONE: Combine flour, cocoa, baking powder, and salt in a large bowl.

STEP TWO: In another bowl whisk sugar, 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 into an 8-inch square baking pan sprayed with cooking spray or lined with parchment paper.

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 overbake! 

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.

BEST WAYS TO SERVE GOOEY CHOCOLATE BROWNIES

A fudgy brownie is perfect served with a scoop of vanilla ice cream, whipped cream and hot fudge sauce on top.

STORAGE FOR OOEY GOOEY BROWNIES

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.

With just three steps in the instructions, this may be the easiest batch of brownies you’ve ever made. This means a pan of these moist and delicious egg white brownies does not take very much time at all to make. They are the best brownies for a treat for the family or a dessert dish to share. 

GOOEY BROWNIE RECIPE FAQ

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Ooey Gooey Brownies

5 from 18 votes

These egg white brownies are a chocolate lover’s dream dessert. The ooey-gooey center, chewy texture and perfectly crunchy top make these brownies totally irresistible.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9

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Ingredients

  

1x2x3x

• 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

Instructions

 

• Combine flour, cocoa, baking powder and salt in 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 20 to 25 minutes or until firm to the touch. Do not over-bake.
• Cool and cut into squares.

Notes

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.

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.

TIP: Make sure not to overbake these. You want the insides to be slightly gooey and the outsides firm.

TIP: It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.

Nutrition

Calories: 234kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 28g | Calcium: 20mg | Iron: 1mg

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