These super fudgy brownies are made with egg whites. No yolks here!
Keyword: Bars, Brownies
Author: Eva Bakes
6ounces62%-72% bittersweet chocolateroughly chopped (I used two Lindt 70% dark chocolate bars)
1teaspooninstant espresso powder
½teaspoonfine sea salt
1 and ½cupssuperfine sugar
¼cupunsweetened cocoanot Dutch process
4large egg whitescool room temperature
Preheat your oven to 375°F and position your rack in the upper middle position in the oven
Grease an 8 x 8 inch, light colored, metal baking pan.
In a small saucepan, melt the butter over low heat. Turn off the heat, remove the saucepan from the stove and stir in the chopped chocolate, vanilla, espresso powder and salt until the chocolate has completely melted. Allow the mixture to cool until it is lukewarm.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), mix the sugar and cocoa powder.
Slowly add the 4 egg whites and mix on medium speed for a full 5 minutes. The mixture will slightly thicken. Be sure to stop the mixture to scrape down the sides a few times to fully incorporate the dry mixture.
Add the lukewarm butter-chocolate mixture and mix well. Turn the mixer down to low and slowly add the flour until it is fully incorporated. Beat the batter for one more minute.
Evenly spread the batter into the prepared baking pan.
Turn the oven down to 350°F and bake for about 40 minutes. Check your brownies around the 25 or 30 minute mark (and every few minutes thereafter; I baked for 25 minutes) to see if they are done. It is better to underbake these than overbake.
This is how you can test to see if your brownies are done:
The top will appear shiny and crackled
The brownie edges will be cracking.
The edges may start to pull away from the pan.
The center will no longer be jiggly when you gently shake the pan. (But this occurs about 10 minutes before the brownies are fully baked, so use this indicator only with the others.)
A toothpick inserted halfway between the edge and center will contain moist crumbs when removed.
Cool the brownies on a wire rack and allow to come to room temperature. Cut into squares and serve.
Brownies can be stored in an airtight container (or covered tightly with aluminum foil) at room temperature for about 3 days.Source: LunaCafe