Super Fudgy Brownies

These super fudgy brownies are a chocoholic’s delight! Serve them with a glass of cold milk for the perfect afternoon snack or with a small espresso for dessert. 

As I’ve mentioned in this space many times, at least twice a year we make banana cream pie since it’s my husband’s favorite sweet treat. Unlike a custard pie that is topped with meringue, banana cream is served with a heaping helping of whipped cream. This means that after cooking the egg-yolk rich vanilla custard, you are left with four lonely, unused egg whites. 

I’m always on the lookout for recipes to use up those four whites. When I came across one for brownies on The Luna Café calling for exactly FOUR EGG WHITES, I couldn’t resist trying them. 

Super Fudgy Brownies

This recipe is adapted from one on The Luna Café. The original author says she tried the recipe with just egg whites and with whole eggs and the only egg white version is lighter and better. I haven't tried both ways but we certainly loved them. 

Ingredients

3/4 cup or 170g unsalted butter, plus extra for the pan

6 oz or 170g unsweetened baking chocolate, roughly chopped 

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

1/4 cup or 30g unsweetened, Dutch process cocoa

4 large egg whites, cool room temperature

1 cup or 125g unbleached, all-purpose flour, plus extra for the pan

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1 1/2 cups or 337g sugar

Method

Set a rack in the upper middle of the oven and preheat it to 375°F or 190°C. Prepare a 9x9-inch or  23x23cm baking pan by buttering it and adding flour to coat or by lining it with baking parchment.  

In a saucepan set over low heat, melt the butter. Remove butter from the heat, stir in chopped chocolate until melted.

Once the chocolate is melted, stir in the vanilla, espresso powder and salt. Set aside to cool. 

While waiting for the butter-chocolate mixture to cool, combine the sugar, cocoa powder and baking powder in the bowl of your stand mixer or another large mixing bowl. 

Using your stand mixer or electric beaters, whisk while adding in the 4 egg whites. This is definitely easier in a stand mixer but if you don't have one, enlist the help of a friend or family member who can pour as you beat. 

Mix on medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the sides of the bowl a few times in the process.

Add the lukewarm butter-chocolate mixture and mix well to incorporate.

Sift in the flour.  

Mix on slow speed until the flour is completely incorporated, scraping the bowl down with a spatula occasionally. Beat for a full additional minute to help activate the gluten. 

Spoon the thick batter into the prepared baking pan then spread it out evenly. 

Turn the oven down to 350°F or 180°C and bake the brownies for around 35-40 minutes, turning the pan halfway through to make sure it is baking evenly.

Cool to room temperature on a wire rack. To serve, cut into squares with a serrated knife.

Enjoy! 

It’s the first Wednesday of the month so that means I’m joining my Foodie Extravaganza friends to celebrate a random food holiday. This time it’s National Snack Food Month! Check out the links below. Many thanks to our host, Karen of Karen’s Kitchen Stories. 

• Beetroot Hummus from Magical Ingredients
• Bread Pizza Margarita from Sneha's Recipe
• Hot Corn Dip with Bratwurst from Palatable Pastime
• Nutty Chocolate Hearts from A Day in the Life in the Farm
• Spicy Spanish Olives from Karen's Kitchen Stories
• Super Fudgy Brownies from Food Lust People Love

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Pin these Super Fudgy Brownies!

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