Why egg yolks add creaminess
If you're aiming for creamy or fudgy brownies, the common recommendation is to incorporate more fat. You can achieve this by adding butter or chocolate, but egg yolks are also rich in fat and can do the job effectively. While there might be some minor nutritional advantages—since yolks contain fatty acids like omega-3—let's be honest: you're likely not indulging in brownies for their health perks.
The fat in egg yolks combines with the liquid components of your brownie recipe to form a smooth emulsion. This means that your ingredients blend together more seamlessly, resulting in a wonderfully creamy texture.
It's not just the addition of egg yolks that contributes to that extra fudgy layer; the absence of egg whites is significant as well. Whole eggs (yolk and white combined) aren't as effective at creating that emulsion; using yolks alone is preferable. Egg whites tend to lighten the mixture and add airiness. This effect is more pronounced when using only egg whites (especially if they're whipped into a fluffy foam), but it still occurs with whole eggs. If you're looking for a fluffier (rather than fudgier) brownie, you could incorporate extra egg whites for a more cake-like outcome.
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