That's a good question, Anne. We haven't tried making this recipe without egg yolks before, but we're happy to point you in the right direction. Consider using 6 egg whites and then adding 3 to 4 tablespoons of additional melted butter to the recipe. (You could also use coconut oil, vegetable shortening, or vegetable oil if you prefer.) Since egg yolks contain a notable amount of fat, this will help replace some of what'll be missing and ensure you end up with tender, fudgy brownies. If you give it a try, let us know how they turn out. Good luck!

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