These gooey brownies have a rich, fudgy center with a chewy bite and a crackly top that makes every square hard to resist.
These silky smooth yet fudgy gooey 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
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:
STEP FIVE: Bake at 350°F for 20 to 25 minutes or until firm to the touch. Do not overbake!
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.
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.
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