Prep 10 mins
Cook 22 mins
My mom had this recipe for years, and one day I tried them out for myself. They're simple, take little time to make, and taste amazing. I haven't yet met a person who doesn't like these brownies. Note: Top these with cream cheese icing and chill for 20 minutes for extra-goodnes.
- 4 egg whites
- 1⁄2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1⁄3 cups sugar
- 1⁄2 cup baking cocoa
- 1 1⁄4 cups flour
- 1 teaspoon salt
- Preheat oven to 350°F
- Foil line a 9-inch pan, preferrably glass bakeware because it tends to produce a more moist brownie.
- Spray the foil-lined pan with nonstick veggie oil.
- Whisk egg whites until slightly frothy, then add oil, vanilla, sugar, and cocoa. Stir together.
- Add flour and salt and stir until well blended. Note: You will have a few lumps, which is fine. Don't overwork the batter.
- Pour the mixture into the pan and bake for 22-25 minutes or until toothpick or knife inserted into the brownies comes out smooth.
- Cool for about 10-15 minutes, remove from pan, discard foil, and serve with or without icing.
Despite the lack of shortening/fat in this recipe I decided to give it a go as I had no butter in the house and some eggwhites to use up. The batter looked 'right', like brownie mix always does when I make other recipes. However, after cooking (for 10 minutes less than the recipe stated. I noticed that the chocolate started to smell burnt so I took them out of the oven) and when the brownies cooled they became as hard as a rock - hard to cut and impossible to chew. I won't be making these again.