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!
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.
Update 9/2/2016: After making my insanely popular chocolate meltaway cake (based on this original version) I have increased the eggs in the recipe from 1 to 2. It makes the cake a bit fluffier and less dense.
It’s been a while since I have shared a recipe with you, but I’m back with a bang. This cinnamon roll cake is amazing! It has all the flavor of a cinnamon roll without all the hassle. This recipe has no yeast; just mix, spread, dollop, swirl, and bake. The cake is sweet and the texture is the perfect balance of dense and light. It’s dairy free-but nobody will believe you.
This recipe is well tested, I made it a few times to make sure it was just right. The first two times I baked this cake, I didn’t even bother to add the icing and we ate just like that. It was simply delicious. The icing is definitely optional, but it does take the deliciousness up a notch.
½ cup dairy-free sour cream or unsweetened applesauce
¼ cup soy milk
¼ cup oil
1 tsp. vanilla extract
¼ cup margarine, melted
1 cup brown sugar
2 tsp. cinnamon
1 cup powdered sugar
3-5 Tbs. water
¼ tsp. vanilla extract
Line an 8x8 inch square or round baking pan with parchment paper or grease with baking spray, set aside.
Preheat the oven to 350 degrees F.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix to combine.
Add in the egg, sour cream, soy milk, oil, and vanilla and mix on low until smooth and combined.
Pour batter into prepared pan and spread out evenly.
In a heatproof bowl melt the margarine. Mix in the brown sugar and cinnamon. Once combined dollop the cinnamon sugar mix over the prepared batter. Swirl the batter with a knife to combine.
Bake for about 30-40 minutes. The batter will puff up and turn golden brown, but the sugar will be a bit jiggly. It will firm up as it cools. Cool completely before adding the icing.
To prepare the icing, mix the powdered sugar with the vanilla and a bit of water at a time until it is smooth. I like my icing thick but you can also add enough water to make a thin glaze. Drizzle icing over the cake and enjoy!
If you have never had a blondie, you are missing out. They are soft and chewy, like a brownie, but have the same flavor as a classic chocolate chip cookie. I don’t know anyone who can turn down a good chocolate chip cookie. Best of all, these are super easy to make.
Set your oven to 350 degrees…
Make sure your baby is napping…
Now for the fun. Carefully melt margarine and shortening. I used the microwave but you can also do this in a small pot on the stove.
Mix up the melted margarine and shortening with one pound aka one box of brown sugar.
I had a 2 pound bag of brown sugar so I pulled out my handy dandy kitchen scale to get the precise measurement.
Then mix in the eggs and corn syrup (I removed this from my recipe, I didn’t like how it reacted). Once that is mixed in, add in the dry ingredients: flour, baking powder and salt. Vanilla extract and butter flavoring are the last to join the party.
Mix well, you don’t want any lumps. For some reason when I was making these I decided not to use my stand mixer. I was too lazy to take it out and figured it wouldn’t be such a big deal to mix by hand. Huge mistake! This batter is pretty thick; I highly recommend using an electric mixer.
Next line a half sheet pan or jelly roll pan with parchment paper and spread the batter as evenly as you can.
Once the batter is spread out, sprinkle on the whole bag of chocolate chips and gently press them in. Then the pan goes into the oven for about 15 minutes until lightly browned.
I used a round cutter to cut the blondies out into perfect circles.
This is originally my moms recipe but I tweaked it a bit. Here’s my version: