I have really missed sharing recipes with you, I guess that’s why I’m on a roll lately. This recipe is for the chocolate lover in your life. The brownie brittle is just like it sounds, super crispy with just a bit of chewiness. The chocolate chips add some decadence and creaminess. This recipe comes together so quickly and is made from pantry ingredients, no specialty items! I would even dare to say it’s a bit healthy-using egg whites; not whole eggs, and only 1/4 cup oil. The best part is that this recipe is dairy-free and it freezes perfectly! But I wouldn’t worry about that-these crispy brownie bites are totally addictive!
Chocolate Brownie Brittle {Recipe}
Author: Lil' Miss Cakes
Prep time:
Cook time:
Total time:
Serves: 48
Ingredients
- 2 egg whites
- ½ cup sugar
- ½ cup brown sugar
- ½ tsp. vanilla extract
- ½ cup flour
- 3 Tbs. cocoa powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ cup oil
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325 degrees F.
- Line a half sheet pan (11x16 inch) with parchment paper and set aside.
- In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.
- Whisk the egg whites on high until frothy, about 1 minute.
- Using the whisk attachment or paddle attachment, or mixing by hand, add in the sugar, brown sugar, and vanilla. Stir to combine.
- Add in the flour, cocoa, baking soda, and salt. Stir to combine.
- Add in the oil and stir to combine.
- Pour the batter onto the parchment lined baking sheet and spread as thin as possible, almost all the way to the edges of the baking sheet. Sprinkle the chocolate chips evenly all over the brownie batter and press down. The chips will be sticking up out of the batter.
- Bake for 15 minutes.
- Remove from oven and carefully cut the brittle into squares. I cut mine 8x6 yielding 48 pieces.
- Return to oven for 5 more minutes to finish baking.
- Remove from oven and allow to cool completely. Once cool, break the brittle into squares. The brittle should break evenly on the cuts you made earlier.