Ingredients

The following ingredients have 9 Servings
  • 4 eggs, (room temperature)
  • 3/4 cup sugar
  • 1 Tablespoon water
  • 1 stick of butter, (1/2 cup, melted)
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 6 Tablespoons + 1-1/2 teaspoons all-purpose flour
  • 6 Tablespoons cocoa powder
  • 2 cups milk, (warmed slightly)
  • 1 teaspoon white vinegar
  • Garnish: powdered sugar, (strawberries or raspberries, mint leaves)

Instruction

  • Preheat oven to 325 degrees. Spray an 8×8-inch baking dish with nonstick spray.
  • Separate eggs and place yolks in a large bowl of an electric mixer. Add in sugar and water & beat until creamy & light.
  • Continue beating as you add in melted butter, salt and vanilla. Mix until well incorporated and batter is light & fluffy.
  • In a small bowl, combine flour and cocoa powder. Add to batter a little at a time, mixing well after each addition. Continue mixing and add milk, warmed just enough so that it doesn’t cause the butter to gel. Batter will be thin.
  • Beat egg whites and vinegar in electric mixer until they form stiff peaks. Fold a little into chocolate mixture. Then fold chocolate mixture into the remaining egg whites. Combine all together and fold gently.
  • Pour into prepared pan. Bake 60-65 minutes or until top edges look set and the center jiggles just slightly.
  • Place on wire rack to cool completely. Once cool, cut into squares. I put mine in the refrigerator for a bit to make it easier to cut. Garnish with powdered sugar and fresh berries.
  • Store in refrigerator.