Instructions. Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment or foil and spray with cooking spray. In a large bowl, whisk together melted butter and sugar. Add in milk and vanilla extract. Separately, whisk together flour, cocoa powder, baking powder, and salt. Instructions. Preheat oven to 350 F. In a small saucepan, use a whisk to stir together 1/3 cup flour and 1 cup water. Heat saucepan over medium heat, stirring frequently and cooking until mixture grows as thick as muffin batter (maybe a little thinner). Instructions. Combine flour, cocoa, baking powder and salt in large bowl. In another bowl, whisk sugar, liquid egg whites, vegetable oil and, vanilla extract until creamy. Add egg mixture to dry ingredients, stirring just until blended. Pour mixture into a greased 8 inch square pan. Adding Extra Whole Eggs to a Brownie Recipe. I took the most classic brownie recipe in my repertoire, a traditional chocolate brownie recipe, and added two whole eggs. This brought the total to four whole eggs in a recipe for an 8 inch square pan. I had previously read that adding extra eggs to a brownie recipe will make it cakey. .

brownies with 2 eggs