Gluten Free Brownie Brittle {Recipe}

Bars & Squares, Passover, , , , ,

Gluten Free Brownie Brittle | Lil Miss Cakes

I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!

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Gluten Free Brownie Brittle {Recipe}
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Ingredients
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup potato starch
  • 3 Tbs. cocoa powder (I use dutch process)
  • ½ tsp. vanilla extract
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup vegetable oil
  • ¾ cup chocolate chips
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
  3. In a medium sized bowl, mix everything aside from the chocolate chips.
  4. Mix by hand or with a mixer on low until combined.
  5. Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
  6. Sprinkle the chocolate chips over the batter. Use more or less as desired.
  7. Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
  8. Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
  9. Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
  10. Return the brittle to the oven for another 10-15 minutes until crispy.
  11. Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
  12. Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.

Cinnamon Sugar Baked Pita Chips {Recipe}

Chips and Snack Food

Pita Chips Recipe | Lil Miss Cakes

I’m so happy to be sharing something with you. I’ve never taken this much time away from my blog and I totally miss it! To ease my way back in, I’m sharing a really easy recipe. It’s not even a recipe, but more of just a really good idea for your Super Bowl party. If you like crunchy and sweet snacks, this is the chip for you! These baked pita chips are so good and so easy to make especially since you can make them in advance. I used store bought pitas  but you can also use homemade if you like, but that makes this recipe ten times harder! I used white pitas but feel free to make them with whole wheat if that is your thing. The pitas I found at my local supermarket were super thin so these chips came out a bit darker in color than I would have liked and crispier than I wanted, but they are still so insanely good-I can’t stop eating them. Pita Chip Process 1 | Lil Miss Cakes

Start by slicing the pita in half lengthwise so you have 2 half moons. Pita Chip Process 2 | Lil Miss Cakes

Then open the pita pocket, gently separate the two halves and cut carefully. Pita Chip Process 3 | Lil Miss Cakes

I’m trying to show the pita cut in half and then in half again, but it was hard for me to capture! Basically, your pita should now be in a single layer. Pita Chip Process 4 | Lil Miss Cakes

Brush each side with oil of your choice. I used vegetable oil here. Pita Chip Process 5 | Lil Miss Cakes

Sprinkle both sides with cinnamon sugar. I mixed white sugar, brown sugar, and cinnamon.Pita Chip Process 6 | Lil Miss Cakes

Slice in half. Pita Chip Process 7 | Lil Miss Cakes

Then in half again.Pita Chip Process 8 | Lil Miss Cakes

And in half one last time. Pita Chip Process 9 | Lil Miss Cakes
Spread chips in a single layer onto a parchment lined baking sheet (you may need more than one baking sheet) and bake in a 375 degree preheated oven until crispy. Mine took less than 8 minutes because my pitas were so thin, if your pita is thicker, it may take longer.  Allow to cool and then store in an airtight container until ready to serve.

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Cinnamon Sugar Baked Pita Chips {Recipe}
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 Pocket Pitas, white or whole wheat
  • ½ cup vegetable oil
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 Tbs. cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line baking sheets with parchment paper and set aside.
  3. Start by slicing the pita in half lengthwise so you have 2 half moons.
  4. Then open the pita pocket, gently separate the two halves and cut carefully. Your pita should now be in a single layer.
  5. Brush each side with oil of your choice. I used vegetable oil.
  6. Sprinkle both sides with cinnamon sugar. I give you amounts of sugar and cinnamon here but it's really an approximation, feel free to use more or less.
  7. Slice flat pita in half.
  8. Then in half again.
  9. And in half one last time creating about 1" wedges.
  10. Spread chips in a single layer onto a parchment lined baking sheet (you may need more than one baking sheet) and bake until crispy. Mine took less than 8 minutes because the pita was so thin, but it could take longer depending on the thickness of the bread.
  11. Allow to cool and then store in an airtight container until ready to serve.

Cookie Butter Coffee Cake {Recipe}

Cakes

Cookie Butter Coffee Cake | Lil Miss Cakes Cookie butter is always a good idea. I’ve added it to my rice crispy treats for the easiest no-bake dessert ever.  For this dessert I use Biscoff cookie spread in the cake and crushed up cookies in the crumb topping. The cake has a perfectly thick dense texture and the topping is sweet and slightly crunchy. This recipe is dairy free and really easy to bake up. I mix mine in a stand mixer but you could use a hand mixer or even mix this by hand. You can even make the crumbs in the same bowl as the batter to keep the dishes to a minimum. The batter is very thick, but spreads really easily. I grease my pan using homemeade cake release; the cake slides right out of the pan every time. Here’s my super simple recipe:

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Cookie Butter Coffee Cake {Recipe}
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Prep time: 
Cook time: 
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Serves: 9" cake
 
Ingredients
Batter
  • 1½ cups flour
  • ½ cup sugar
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • ¾ cup cookie butter
  • ½ cup dairy-free sour cream
  • ¼ cup soy milk
  • ¼ cup oil
  • 1 tsp. vanilla
Crumb Topping
  • ⅓ cup flour
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • 3 Tbs. oil
  • 5 Biscoff cookies, crushed
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" round cake pan and set aside.
  3. In a stand mixer fitted with a paddle attachment mix the flour, sugar, baking powder, and salt. Add the eggs, cookie butter, sour cream, soy milk, oil, and vanilla. Mix until smooth.
  4. Spread the batter into the prepared baking pan.
  5. Prepare the crumb topping. Mix the flour, brown sugar, and cinnamon together. Stir in the oil. Crush the cookies into large chunks and stir in creating large crumbs. Sprinkle evenly over the batter.
  6. Bake for 35-45 minutes until a toothpick inserted comes out clean.