2-Ingredient Brownie
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 120, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 47 mg, sodium 20 mg, sugar 12 G.
Calories 120, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 47 mg, sodium 20 mg, sugar 12 G.
The secret to these fluffy two-ingredient brownies is to separate the eggs into whites and yolks, beat the whites until stiff peaks form, and carefully fold them into the chocolate. This gives the brownie texture, making it moist and fluffy. A perfect example of gluten-free baking that will delight any sweet tooth and chocolate lover!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 2/3 cups semi-sweet chocolate chips (about 350 g)
- 4 large eggs
We recommend
Recipes with similar ingredients: semi-sweet chocolate, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a 20cm square baking sheet with parchment paper, leaving a 5cm overhang on both sides.
- Place 1 1/3 cups chocolate in a medium microwave-safe bowl. Microwave the chocolate until melted, stirring occasionally, about 2 minutes. Let cool slightly, about 5 minutes.
- Separate the egg whites into a large bowl. Add the yolks and 2 tablespoons of water to the chocolate and mix until smooth; set aside.
- Beat the egg whites with a mixer on medium-high speed until stiff peaks form. Gently fold one-third of the chocolate mixture into the beaten whites, mixing until smooth (the whites should remain as fluffy as possible). Repeat 2 more times with the remaining chocolate, folding it in with a spatula until smooth.
- Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center comes out clean, 25–27 minutes. Sprinkle with the remaining 1/3 cup chocolate chips and return to the oven. Bake until the chocolate begins to melt, about 2 minutes. Remove from the oven and use a spatula to spread the melted chocolate over the entire surface of the brownies.
- Let cool completely in the pan, about 30 minutes. Remove the brownies from the pan, pulling the edges of the parchment paper loose, and cut into squares.
Categories:
Similar recipes
