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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.
If you love brownies, don’t stop with just enjoying this recipe. Be sure to try out these Peanut Butter Brownies next. After that, try these delicious Brookies. They combine classic brownies with chocolate chip cookies.
MORE BROWNIE RECIPES:
Dr Pepper Brownies | Cosmic Brownies
INGREDIENTS FOR EGG WHITE BROWNIES
You will need:
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/2 cup Naturegg Simply Egg Whites, well shaken
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
SUBSTITUTIONS and additions
Nuts: A delicious addition is a 1/2 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 chocolate chips to this recipe for double the chocolate and a nice texture.
Powdered Sugar: A nice garnish for a 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 EGG WHITE BROWNIES RECIPE
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.
STEP THREE: Add egg mixture to dry ingredients, stirring just until blended.
STEP FOUR: Pour into a greased 8-inch square pan.
STEP FIVE: Bake at 350 degrees F for 20 to 25 minutes or until firm to the touch. Do not overbake!
STEP SIX: Cool and cut into squares.
STORAGE
IN THE FRIDGE: Brownies should be stored in an airtight tupperware or Ziploc bag in the refrigerator.
IN THE FREEZER: For longer storage, place 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 brownie recipe in existence. Which means you can quickly make a pan of these moist and delicious egg white brownies. They are perfect for a treat for the family or a dessert dish to pass.
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Egg White Brownies
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup sugar
- 1/2 cup Naturegg Simply Egg Whites well shaken
- 1/3 cup vegetable oil
- 1 tsp 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 degrees F 20 to 25 minutes or until firm to the touch, do not over-bake.
- Cool and cut into squares.
Brownies are my absolute favorite and these are perfect! Plus they are guilt free!!!!
So excited about this recipe! Substituted some of the sugar with honey but still got the same great taste.
An instant hit! My husband loves these and they make a good quick dessert. Delicious!
These are so rich and decadent – delicious and you can’t tell they’re guilt free!