These incredibly easy brownies are perfect when you need a quick brownie recipe with minimal ingredients. They look and taste just like regular brownies but you only need 2 ingredients to make them. The brownies don’t need flour, butter or oil. The brownies come out fudgy with shiny crinkly tops.
I call these emergency brownies because these are the easiest brownies I’ve ever made and require just 2 simple ingredients you likely already have on hand. The brownies are ready in about 20 minutes, including baking time. The brownies are very fudgy, chocolatey and have shiny crackly tops.
- Milk Chocolate Chips
- Egg Whites
Milk Chocolate Chips: This recipe works best with milk chocolate chips. Milk chocolate chips are sweeter than semisweet chocolate chips and contain less cocoa. Usually I prefer my brownies to be more semisweet, but using semisweet chocolate will cause the brownies to be too dry and crumbly. The recipe will not work with white chocolate.
Egg Whites: Make sure to use only the egg whites and not the whole egg. Adding egg yolks will completely change the texture of these brownies and make them more like a dense cake. Need a substitute for eggs? I’ve also made brownies using just chocolate chips and pumpkin or banana. They won’t have the same texture as these, but they are delicious.
How to Make Emergency Brownies
Melt chocolate chips until they form a smooth batter. Then whisk in the egg whites (which should be at room temperature). Make sure you whisk rigorously because you want to break up the egg whites and make sure they are completely incorporated into the chocolate. This should only take about one minute. Then the batter is ready to go into a pan and into the oven.
These brownies bake very quickly so definitely keep an eye on them during the last few minutes of baking. They need only about 15 minutes to bake.
These brownies are very fudgy with slightly chewy edges. The top is shiny and crackly. The brownies are also very sweet because they are made almost entirely of milk chocolate.
More Emergency Recipes
2 Ingredient Emergency Brownies
- 2 cups (342 g) milk chocolate chips
- 3 large (97 g) egg whites brought to room temperature
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
- In a large microwaveable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the room temperature egg whites. It is important that your egg whites are room temperature because if they are too cold, they will cause the chocolate to seize. Vigorously whisk in the egg whites until they are completely incorporated with the chocolate and you have a smooth batter. You want to whisk vigorously to break up the egg whites completely. To make sure your egg whites are fully mixed in, lift your whisk a few times and the batter should fall evenly and smoothly, with no visible clumps or traces of egg.
- Pour batter into prepared pan. Bake for about 13-16 minutes or until done. When brownies are done, the surface should look shiny, crinkly and cracked. The brownies may also be raised quite high (it will sink back down when you remove them from the oven). When you insert a toothpick, the brownie batter should not be liquid but also should not come out clean. What sticks to your toothpick should look like moist fudgy crumb. The brownies bake very quickly so keep a close eye on them during the last few minutes of baking.
- Let brownies cool fully before cutting (this should only take about 15-30 minutes). The brownies can then be enjoyed right away.
- These brownies are quite sweet because they are made with milk chocolate.
- I don't recommend using semisweet chocolate. Because of the higher cocoa content in semisweet chocolate, the brownies will be dry and more brittle. You can make these brownies with semisweet chocolate, but only if you plan on enjoying them right away (while they are still warm) and don't need to cut them. They taste good right after they are baked but start to dry out once they cool and will crumble if you try to cut them. They also won't have crinkly tops.
- I used fresh egg whites from US standard large eggs. I have not tried making these brownies with carton egg whites.
- If you want chewier brownies, you can make this recipe with one less egg white. The brownies will be very chewy, but will also be thinner and a little oily.
- I used an 8 x 8 inch baking pan with slanted edges (instead of straight edges). In the US, most baking pans are made with slanted edges because they are easier to stack. However, as a result, usually only the top of the cake pan measures 8 x 8 and the bottom is slightly smaller. If you use a true 8 x 8 inch pan with straight edges, your brownies will be thinner and will need less baking time. I don't recommend using a 9 x 9 inch baking pan because your brownies will turn out too thin.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.