Brownie with Egg Whites and Chocolate

Name: Brownie with Egg Whites and Chocolate - Teea M.
Ingredients: 8 egg whites; 200 g chocolate (chocolate chips + 1 regular chocolate); 150 g sugar; 150 ml milk; 150 g butter; 150 g flour; 1 pinch of salt; 1 pinch of baking soda; 1 tablespoon lemon juice; 1 tablespoon baking powder; 1 essence of rum

Desert - Brownie with Egg Whites and Chocolate by Teea M. - Recipia

Egg whites should be at room temperature to achieve a perfect foam. Start by beating them with a pinch of salt, which helps stabilize the foam, until they become fluffy. Then, gradually add the sugar, continuing to beat until you obtain a firm, glossy meringue that does not flow from the bowl. This is the base of your recipe, and the fine texture of the meringue will give a superb taste to the final dish. In another container, quench the baking soda with lemon juice. This will react and produce carbon dioxide, helping the dough to rise. Then, take the chocolate and melt it together with the milk and butter in a bain-marie or microwave, stirring constantly to avoid burning. Once the chocolate is completely melted and the mixture is homogeneous, let it cool slightly. When the chocolate has cooled, gradually pour it over the egg white meringue, gently folding with a spatula using an up-and-down motion. This step is crucial, as you want to keep the air in the meringue, which will ensure a fluffy and airy texture. After the chocolate is fully incorporated, gradually add the flour, previously mixed with the baking powder. These dry ingredients are essential for giving structure to the cake. Don’t forget the quenched baking soda with lemon and the rum essence, which will add a special aromatic flavor. Mix everything carefully until there are no visible traces of flour. Prepare a baking tray by lining it with parchment paper to prevent sticking. Pour the obtained mixture into the tray and level the surface with a spatula. Preheat the oven to 180 degrees Celsius and place the tray inside. Bake the cake for 40-45 minutes, but don’t forget to test it with a toothpick. If the toothpick comes out clean, the cake is ready. Once baked, let it cool in the tray for a few minutes, then you can transfer it to a rack to cool completely. After it has cooled, you can cut it into squares and serve. Enjoy your meal!