October 24, 2023
Review RecipeOoey Gooey Chocolate Brownies
These egg white brownies are a chocolate loverโs dream dessert. The ooey-gooey center, chewy texture and perfectly crunchy top make these brownies totally irresistible.
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Table of Contents
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.
Ooey Gooey Chocolate Brownies Ingredients
You will need:
- ¾ cup of all-purpose flour
- ½ cup of cocoa powder
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- 1¼ cups of sugar
- ½ cup of egg whites, well shaken
- ⅓ cup of vegetable oil
- 1 teaspoon of vanilla extract
Gooey Brownies Substitutions and Additions
NUTS: A delicious addition is 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 a 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, egg whites, vegetable oil, and vanilla extract until creamy.
OUR RECIPE DEVELOPER SAYS
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.
How To Serve
A fudgy brownie is perfect served with a scoop of vanilla ice cream, whipped cream, and hot fudge sauce on top.
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
Storing These Gooey Fudgy 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 them 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 Frequently Asked Questions
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.
What makes brownies gooey?
A gooey brownie has more butter and chocolate than flour, which gives it a richer flavor and a softer texture. More eggs also make a brownie gooey, as they add moisture and help to bind the ingredients together.
How do you make gooey brownies chewy?
Chewier brownies tend to have an additional egg in the ingredients as well as a little bit more flour. This gives them a more elastic “bite” to them.
Can these brownies be frozen?
They can be frozen for up to three months stored in an airtight container.
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.
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How to Make Gooey 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9
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 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.
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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Comments
Toni Thomason says
Brownies are my absolute favorite and these are perfect! Plus they are guilt free!!!!
Treena says
So excited about this recipe! Substituted some of the sugar with honey but still got the same great taste.
L says
An instant hit! My husband loves these and they make a good quick dessert. Delicious!
Gloria says
These are so rich and decadent – delicious and you can’t tell they’re guilt free!
opiek says
These brownies are prefect! I had low expectations because I’ve never baked with liquid egg whites. I also didn’t have vanilla extract on hand. BUT WOW these are better that other complex recipes I’ve made before. I substituted vanilla for brandy and it really brought out the chocolate flavor. Adding this recipe to my favorites because its quick and easy. My 5 year daughters also will have enough patience to put all the ingredients together. LOL Thank You
Mia says
Do you think it would be okay if I subbed the all purpose flour for gluten free flour? Or for gluten free, best to use another type of alternative flour?
Layne Kangas says
I haven’t tested it personally, but I assume it would be fine to swap out for gluten-free flour. Enjoy!
Linda E. says
The cooking time is as crucial as the author states. Plan in terms of 30 second intervals, not minute intervals, if you believe you need to bake longer than 20 minutes. I substituted a baking sugar alternative made by King Arthur and found it to be completely successful. I also used that brand of cocoa, namely the triple cocoa blend. The taste and texture of this recipe is outstanding. And yes it has the gooey center. Thank you for posting this healthy recipe for scrumptious brownies.
Didina Gnagnide Angorinie says
I had 3 egg whites to dispose of so I tried this recipe…they didn’t quite make 1/2 cup, so I added some spoons of yogurt (that I also had to dispose of lol…it was coconut yogurt). Used whole wheat flour because that’s what I had. The recipe was a success! Pleasant and not too sweet, perfect for breakfast or a snack. Also deep chocolate cakes like this one are perfect to sneak in some whole wheat flour and everyone will still like it. Will add it to my list of ‘things to bake with leftover egg whites’.
Paola says
Absolutely amazing!
Kelly says
These are amazing!