2-Ingredient Brownie

Ingredients:

• 1 and 2/3 cups semi-sweet chocolate chips (about 350 g)
• 4 large eggs

Preparation:

1. Preheat oven to 175°C. Line a 20cm square baking sheet with parchment paper, leaving a 5cm overhang on both sides.
2. Place 1 1/3 cups chocolate in a medium microwave-safe bowl. Microwave the chocolate until melted, stirring occasionally, about 2 minutes. Let cool slightly, about 5 minutes.
3. Separate the egg whites into a large bowl. Add the yolks and 2 tablespoons of water to the chocolate and mix until smooth; set aside.
4. Beat the egg whites with a mixer on medium-high speed until stiff peaks form. Gently fold one-third of the chocolate mixture into the beaten whites, mixing until smooth (the whites should remain as fluffy as possible). Repeat 2 more times with the remaining chocolate, folding it in with a spatula until smooth.
5. Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center comes out clean, 25–27 minutes. Sprinkle with the remaining 1/3 cup chocolate chips and return to the oven. Bake until the chocolate begins to melt, about 2 minutes. Remove from the oven and use a spatula to spread the melted chocolate over the entire surface of the brownies.
6. Let cool completely in the pan, about 30 minutes. Remove the brownies from the pan, pulling the edges of the parchment paper loose, and cut into squares.