Egg White Chocolate Brownies

Do you happen to have a lot of egg whites on hand and do not know what to do with them?  I do! I often have egg whites leftover from bakes and they will be forgotten.  I didn’t want to bake meringues, macarons, or white cake, so I did some searching on the internet until I found this brownies recipe from Luna Café.

Who would’ve thought that brownies would be a way to use up egg whites?  I love brownies because  the chocolate flavor is so intense.  Well, what else could be more heavenly than a fudgy chocolate brownie? 

Enjoying brownies can be a guilty pleasure of many people and this can lead to ruin diets because mostly brownies contain a high amount of calories, fats, and sugar. This doesn’t always have to be this way.   This is a good recipe for people who love chocolate, but are trying not to gain weight.  Yes, these are low-fat brownies.  It’s made up of egg whites, which is not only low in fat and calories, but also rich in protein, which is excellent for those who want to build strong muscle.  These delicious, moist, rich chocolate brownies are the perfect sweet treat if you’re on diet or counting those calories.   You don’t have to miss out on a classic bake.  In 40 minutes, these gooey treats will be ready to eat.

I made these brownies last month and oh my goodness, they were absolutely divine!  I’m so pleased to say that these brownies were everything that was promised.  The tops were perfectly crisp and the insides were smooth and fudgy.  You would never know they are egg yolk-free.  They are as good as any other brownies I have ever made.   The perfect balance of fudgy texture and crispy edges.

The most important step in this recipe is to beat the egg whites with the sugar and cocoa powder for a full five minutes.   And of course, good quality chocolate is a must.  The higher quality chocolates always tastes best.  All dark chocolate for just eating plain is not created equal either.  The more expensive, the better the result.

Egg White Brownies (adapted from Luna Café)

For recipe in Indonesian click HERE

Ingredients:

·         ¾ cup (12 tablespoon) unsalted butter

·         175 gr bittersweet chocolate, roughly chopped

·         2 tsp vanilla extract

·         1 tsp instant espresso powder

·         ½ tsp fine sea salt

·         1 ½ cups sugar

·         ¼ cup unsweetened cocoa powder

·         4 large egg whites

·         1 cup all-purpose flour

Directions:

1.       Preheat oven to 350 degrees F (175 degrees C). Line an 8x8inch baking pan with parchment paper so that it hangs over the edges.

2.       In a large, microwave-safe bowl, melt the butter (or you can use a saucepan and set over low heat.  Remove and stir in chopped chocolate until melted, then stir in vanilla, espresso powder, and salt.  Cool until lukewarm to the touch.

3.       In the bowl of a standing mixer fitted with the paddle attachment, add the sugar and cocoa powder.  Mix to combine.  With the mixer running, add 4 egg whites.  Mix in medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the side of the bowl a few times in the process.

4.       Add the lukewarm butter-chocolate mixture and incorporate.  Add the flour and mix on slow speed until incorporated and then for 1 additional minute.

5.       Spread batter evenly into prepared baking pan and bake for around 40 minutes (depends on your oven, mine was done in 35 minutes) or until done. A toothpick inserted in the center should come out clean with no batter. If you like firmer and drier brownies, bake for a few minutes longer. It’s better to underbake than to overbake.

6.       Transfer to a wire rack to cool to room temperature.  For best result, refrigerate brownies a few hours or overnight before serving.

Resep Bahasa Indonesia

Bahan:

·         ¾ cup (12 sdm) mentega tawar

·         175 gr bittersweet chocolate, cincang kasar

·         2 sdt ekstrak vanilla

·         1 sdt kopi instant

·         ½ sdt garam halus

·         1 ½ cups gula pasir

·         ¼ cup coklat bubuk

·         4 putih telur

·         1 cup tepung terigu serbaguna

Cara:

1.       Panaskan oven dengan suhu 350 derajat F (175 derajat C).  Siapkan loyang ukuran 8x8 inch yang telah dialasi dengan kertas roti atau aluminum foil.  Olesi dengan minyak, sisihkan.

2.       Masukkan mentega  ke dalam mangkuk.  Panaskan dengan menggunakan microwave.  Atau bisa juga dengan cara memanaskan di atas kompor dengan api kecil. Angkat, tambahkan  coklat cincang dan aduk sampai coklat meleleh.  Tambahkan vanilla, coklat bubuk, garam.  Aduk rata dan biarkan hangat.

3.       Dalam mangkuk mikser, campurkan gula pasir dan coklat bubuk.  Kocok hingga bercampur. Tambahkan telur satu per satu sampai terus dikocok dengan kecepatan sedang selama 5 menit sampai adonan mengental.

4.       Tambahkan adonan coklat-mentega dan kocok hingga bercampur.  Tambahkan tepung terigu dan kocok dengan kecepatan rendah sampai bercampur, kemudian kocok lagi selama 1 menit.

5.       Tuang setengah adonan ke dalam loyang.  Panggang selama 30-40 menit (tergantung oven masing-masing)  dan lakukan tes tusuk.  Prose pemanggangan selesai jika pada tes tusuk hampir tidak ada lagi adonan yang menempel.  Jika ingin brownies yang lebih padat dan kering, tambah waktu pemanggangan selama 5-10 menit. Biarkan dingin sebelum dipotong. 

6.       Untuk hasil terbaik, dinginkan brownies selama beberapa jam atau semalam sebelum disajikan.