Chocolate Espresso Brownie Brittle Recipe

Introduction

Brownie brittle is a delightful twist on classic brownies, offering a thin, crispy texture packed with rich chocolate flavor. Perfect as a snack or dessert, it’s easy to make and irresistibly addictive.

Ingredients

• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 2 large egg whites
• 1 cup granulated sugar
• 2 tablespoons cocoa
• 1 teaspoon espresso powder
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon powdered milk (nonfat dry milk)
• ½ cup mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, sift together the flour, salt, baking soda, cocoa, espresso powder, and powdered milk.
3. Step 3: In a separate large bowl, whisk the egg whites and granulated sugar until smooth and slightly frothy.
4. Step 4: Add the vegetable oil and vanilla extract to the egg white mixture and mix until combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Step 6: Stir in the mini chocolate chips evenly throughout the batter.
7. Step 7: Pour the batter onto the prepared baking sheet and spread it out very thinly and evenly, about 1/8 inch thick.
8. Step 8: Bake for 25-30 minutes, or until the edges are crispy and the center is set.
9. Step 9: Remove from oven and let cool completely before breaking into pieces.

Tips & Variations

• For extra richness, substitute vegetable oil with melted butter.
• Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
• Use flavored chocolate chips like mint or caramel for a twist on the classic.
• If you want thicker brittle, spread the batter a bit thicker but expect a chewier texture.

Storage

Store brownie brittle in an airtight container at room temperature for up to one week to maintain crispness. Avoid refrigerating as it can become soggy. If needed, re-crisp in a low oven (250°F / 120°C) for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on egg whites for a lighter, crisp texture. Using whole eggs may result in a denser and chewier brownie brittle.

What is the purpose of espresso powder in the recipe?

Espresso powder enhances the chocolate flavor without adding a coffee taste, making the brownie brittle richer and more complex.

Chocolate Espresso Brownie Brittle Recipe

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★★★★★

4.5 from 56 reviews

This Brownie Brittle recipe creates a thin, crispy chocolate treat that perfectly captures the rich, fudgy flavor of traditional brownies but with a satisfyingly crunchy texture. Made with simple pantry staples like flour, cocoa, eggs, and chocolate chips, this snack is ideal for brownie lovers seeking a delightful twist. Its crispiness makes it perfect for snacking on its own, topping ice cream, or mixing into desserts.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: Approximately 40 pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 2 tablespoons cocoa powder
• 1 teaspoon espresso powder
• 1 tablespoon powdered milk (nonfat dry milk)

Wet Ingredients

• 2 large egg whites
• 1 cup granulated sugar
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract

Add-ins

• ½ cup mini chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 300°F (150°C) to ensure it reaches the correct temperature for baking the brownie brittle evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, cocoa powder, espresso powder, and powdered milk until thoroughly combined. This ensures even distribution of leavening agents and flavor elements.
3. Combine Wet Ingredients: In a separate large bowl, whisk the egg whites and granulated sugar until smooth. Slowly add vegetable oil and vanilla extract while continuing to mix to create a smooth, glossy batter base.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined to create a thin batter.
5. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
6. Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
7. Spread Batter Thinly: Pour the batter onto the prepared baking sheet, spreading it very thinly and evenly—about 1/8 inch thick or less—to achieve the signature thin, crispy texture.
8. Bake: Bake in the preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even baking. The brownie brittle should be firm to touch and slightly crisp around the edges.
9. Cool and Break: Remove the pan from the oven and allow the brownie brittle to cool completely on the baking sheet. Once cooled, break it into shards or bite-sized pieces.
10. Store: Store the brownie brittle in an airtight container at room temperature for up to one week to maintain crispness.

Notes

• Spreading the batter thinly is key to achieving the perfect crunchy texture.
• Using espresso powder enhances the chocolate flavor without making it taste like coffee.
• Make sure to cool completely before breaking to avoid crumbling too much.
• You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
• Store in an airtight container to keep the brittle crispy for several days.

Keywords: brownie brittle, crispy brownie, chocolate snack, thin brownie, easy dessert