Chocolate Espresso Brownie Brittle Recipe
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.
- 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
Scale
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
- Preheat the Oven: Preheat your oven to 300°F (150°C) to ensure it reaches the correct temperature for baking the brownie brittle evenly.
- 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.
- 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.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined to create a thin batter.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- 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.
- 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.
- 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.
- 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
