Better-than-the-Bag Brownie Crisps

This brownie brittle recipe is for those who like the edges — the part of the brownie where crisp meets chewy. Remember, the thinner the batter, the crispier the result. So adjust the baking time accordingly.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Snack

Cuisine French

Servings 24 people

Calories 2580.5 kcal

Equipment

2 Baking Sheets One for baking, one for flattening the batter.
1 Microwave-Safe Bowl For melting butter and chocolate.
1 Electric Mixer Essential for frothing egg whites and combining batter.
1 Large Mixing Bowl For preparing the batter.
1 Whisk For dry ingredients and initial mixing.

Ingredients

Main

nonstick cooking spray
⅓ cup butter
2 1 ounce squares 65% dark chocolate, chopped
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon instant espresso powder
½ cup unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
2 large egg whites
½ cup mini chocolate chips

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Line a 13x18-inch baking sheet with parchment paper and lightly grease with nonstick spray.
Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir in sugar, vanilla, and espresso. Set aside.
Whisk together flour, cocoa powder, salt, and baking soda in a medium bowl.
Beat egg whites in a large bowl with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in flour mixture until a thick batter forms.
Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure batter is as thin as possible. Remove the top baking sheet, peel off plastic wrap, and sprinkle chocolate chips over batter.
Bake in the preheated oven until crisp, about 25 minutes. Allow brittle to cool on the baking sheet before breaking into pieces.

Notes

Achieving the desired crispness hinges on the batter's thinness; ensure it's spread as evenly and thinly as possible across the entire sheet. Overmixing the flour will develop gluten, leading to a tougher texture, so mix just until combined. For an intensified chocolate flavor, consider a higher percentage dark chocolate or a touch more espresso powder. A sprinkle of flaky sea salt after baking can beautifully enhance the sweetness and depth. Allow the crisps to cool completely on the baking sheet; they will crisp up significantly as they cool, making them easier to break cleanly. Store in an airtight container to maintain their crisp texture.