Bake Creamier Brownies With A Simple Egg Swap

If you like brownies richer, fudgier, and creamier, there's a change you can make to your standard brownie recipe: Swap out the whole eggs with whites for just the yolks.

The fat in egg yolks mixes with the liquid ingredients in your brownie recipe to create a smooth emulsion. The result is a deliciously creamy texture.

As a general rule, for each full egg a recipe demands, add two egg yolks. If you add too many eggs, you could end up with an eggy-flavored brownie.

You can fold in the yolks at the point where you'd fold in full eggs. You'll need to separate your eggs for this, while the eggs are cold, since it's harder to break the yolk.