Easy Moist & Airy Chocolate Brownies Recipe (2 Ingredients) by Ann Marie G. Halstead

Brownies should be their own food group, right? I think so! While a box brownie mix is delicious (no shame in the box!), I love a good homemade brownie recipe. This easy brownie recipe is one we especially love because it has only two ingredients. Two!

All you need for this moist chocolate brownie is semisweet chocolate chips and four large eggs. The eggs are separated and serve two purposes in this dessert recipe: the egg yolks add richness to the chocolate and the egg whites add lightness to the finished batter. The chocolate is melted in the microwave, cooled slightly, then whisked with the eggs yolks and a little water. The egg whites that have been beaten to stiff peaks are gently (gently!) folded into the chocolate mixture, poured into a pan and baked. More chocolate chips are sprinkled on top.

Serve these two-ingredient chocolate brownies for dessert or a sweet snack any day of the week – and any time of the day. They're also great for potlucks, cookouts and family get-togethers.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Servings: 16

Ingredients

• 1 2/3 cups semisweet chocolate chips (divided)
• 4 large eggs, whites and yolks separated

Here's how to make it: 

1. Put 1 1/3 cups of the chocolate chips into a bowl. Microwave on high until chocolate is melted, about 2 minutes, stirring one time. Remove and let the chocolate cool for about 5 minutes. The 1 2/3 cups chocolate chips (total for recipe) is about one 12-ounce package. Try using dark chocolate chips or milk chocolate chips in this brownie recipe.
2. Stir together the egg yolks with 2 tablespoon of water, then add to the melted chocolate. Whisk well. Set aside. 
3. Beat the egg whites with an electric mixer until stiff peaks form. Gently start to fold the chocolate into the egg whites until all is combined. Be gentle when folding in the egg whites. You don't want to deflate them.
4. Pour the batter into a 8x8-inch cake pan that's lined with parchment paper that comes up over the sides (this will help you remove them from the pan later). Bake in a preheated 350-degree F oven for about 25 minutes or until a toothpick comes out clean. 
5. Remove and sprinkle with the remaining chocolate chips. Put back into the oven for 2 more minutes. Remove and spread the chocolate to cover the top or just leave them as they are. Let the brownies cool completely before removing and cutting into squares. Store the brownies in an airtight container to keep them fresh.

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