Description
Crisp, crunchy, and utterly delicious, this brownie brittle packs the flavor of a brownie with a texture that will keep you coming back for more! This is an amazing year-round snack, but it's also a great DIY gift for the holidays.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon espresso powder, optional
- 2 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven to 325˚F / 160˚C.
- Prepare a large rimmed baking sheet with parchment paper. Add a few drops of oil (or a few spritzes of cookie spray) to the corners of the baking sheet to get the parchment to adhere.
- In a medium bowl, whisk together the flour, salt, baking soda, cocoa powder, and espresso powder. Set aside.
- In separate large mixing bowl, whip together the egg whites and sugar with an hand mixer until very light and fluffy, about 5 minutes.
- Add in the oil and vanilla extract, and mix until well incorporated.
- Add the dry ingredient mix into the wet ingredient mix in two batches, mixing until no dry streaks remain. Do not over mix.
- Pour the batter out onto the prepared baking sheet. Use an offset spatula to evenly spread batter onto the prepared baking sheet. It should be about 1/8th of inch thick and extend to the edges of the paper.
- Sprinkle mini chocolate chips evenly over the top of the batter.
- Bake for 20-23 minutes, until the edges just barely start to darken.
- Set aside to cool.
- When completely cooled, break apart the brittle, and enjoy!
Notes
Storage: Once cooled and broken apart, you'll want to store the brittle pieces in an airtight container to prevent them from becoming stale. They should keep for 5-7 days. For gifting, we'd recommend placing them in a zip top gallon freezer bag and putting the bag inside a tin. Wrap with a bow and give to your friends and family!
Spreading the batter out: This is probably the most challenging part of the recipe. To make this easier, there are two things we'd recommend: 1) Use some cooking spray or drops of oil to get the parchment paper to stick directly to the baking sheet. Otherwise, the parchment will slide around on top of the baking sheet. 2) Use an offset spatula to spread the batter out. The long, flat surface of the offset spatula makes the process much easier.
Whipping the egg whites and sugar: You'll want to mix these with a hand or stand mixer until they're very light and fluffy, which should take about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 144
- Sugar: 16.1 g
- Sodium: 75.1 mg
- Fat: 6.8 g
- Carbohydrates: 21.1 g
- Fiber: 1.2 g
- Protein: 1.9 g