These brownies are so fudgy and chewy. They taste like box mix brownies but better and you only need 3 simple ingredients. You don’t need flour, butter or oil and you don’t even need a mixer. The brownies are rich and chocolatey and will satisfy your brownie cravings.
I’ve made a lot of brownies from scratch throughout the years but I can never resist box mix brownies. They are just so incredibly chewy and fudgy and made-from-scratch brownies never seem to achieve that same texture. Until now. These brownies are as chewy, fudgy and sweet as box mix brownies but they don’t need a lot of ingredients. You likely already have all the ingredients in your kitchen.
- Unsweetened Cocoa Powder
- Powdered Sugar
- Egg Whites
Unsweetened cocoa powder: I have only tested these with dutch process cocoa powder. I prefer dutch process because I think it gives these brownies a richer chocolate flavor and color.
Powdered Sugar: These brownies are sweetened with powdered sugar, also known as confectioners’ sugar. Do not use regular sugar because it will make the brownies grainy and will affect the chewiness of the brownies.
Egg Whites: The key to the very chewy texture of these brownies is using just egg whites, no yolks. You do not need to beat the egg whites either. I used eggs straight from the fridge.
How to Make 3 Ingredient Brownies
The cocoa powder and sugar are first whisked together until they are evenly mixed. The egg whites are stirred in until your batter is smooth. The brownie batter is then ready to be poured into your baking pan and baked in the oven.
These brownies have a very chewy, slightly firm texture. Think the corner pieces when you make box mix brownies. They are also very fudgy. The top shiny crinkle layer is thicker than most box mix brownies. It adds a bit of texture to these brownies.
More Easy Brownie Recipes
- 2 Ingredient Banana Brownies
- 2 Ingredient Nutella Brownies
- 3 Ingredient No Bake Breakfast Brownies
- Healthy Brownies
3 Ingredient Brownies
- 1/4 cup + 1 tbsp (37 g) unsweetened dutch process cocoa powder
- 1 1/2 cup (158 g) powdered sugar
- 2 large egg whites (see notes)
- Preheat oven to 350°F. Line an 8 ½ inch by 4 ½ inch baking pan with parchment paper.
- Add cocoa powder and powdered sugar to a large mixing bowl. Mix together with a whisk until evenly combined.
- Add in egg whites. Whisk in egg whites until batter becomes smooth and thick. Because this batter has very little liquid, it may seem like you don't have enough liquid at first but as you continue to incorporate the egg whites into the dry mixture, it will turn into a thick batter. See recipe notes for more tips.
- Pour batter into prepared baking pan. Bake for about 20-25 minutes. Insert a toothpick to check for doneness. The batter should not be liquid but the crumbs will stick to the toothpick when the brownies are ready. As the brownies cool, they will shrink. See notes for tips for keeping the brownies from shrinking too much when they cool. Let brownies cool fully before cutting and serving.
- I have also made this recipe with 3 egg whites instead of 2. If you use 3, your brownies will be a little softer. They are still chewy but the texture will be more like the center brownie pieces instead of the firmer and super chewy corner pieces. The shiny surface will also be thinner and not quite as shiny and crackly. The batter is much thinner if you use 3 egg whites and is easier to mix. You will need to bake the brownies for about 25 minutes if you use 3 egg whites.
- If you don't feel like you have enough liquid in your batter (and you're doing the 2 egg white version), either you have not mixed long enough or you overpacked your dry ingredients. You can always add a little more egg white until your batter is wet enough to mix.
- Because there is very little liquid in this batter you do need to be careful with your ingredient measurements. Powdered sugar often gets clumped up when stored. Make sure your powdered sugar is powdery before measuring it for the recipe. When you measure out your powdered sugar, use a spoon to spoon it into your measuring cup and then level off the surface with a knife. Do not directly scoop your measuring cup into your powdered sugar container because this will cause you to overpack your sugar. The cocoa powder should also be measured the same way to prevent overpacking.
- This recipe may appear to contain a lot of sugar but keep in mind that it is using powdered sugar. 1 cup of granular sugar will make about 1 3/4 cups of powdered sugar.
- The brownies will initially be puffy when they come out of the oven but they will condense as they cool to become fudgy. As they shrink, the sides of the brownies tend to collapse inward. To prevent this from happening too much, I like to lift the brownies out of the baking pan (by grabbing the parchment paper) after they are done baking and then apply light pressure around the edges, pushing them down and outward. This will help counter the effect of the edges shrinking inward. This is not a necessary step but it does make the brownies have a more even surface when you cut them so that they don't all have edges that stick up.
- You can also bake these in an 8 x 4 inch pan (though your brownie squares will be smaller) or a 9 x 5 inch pan (your brownies will be thinner). Baking time will need to be adjusted. You can also double the recipe and bake in an 8 x 8 inch pan.
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.