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!
- 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
- Preheat the oven to 325 degrees F.
- Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
- In a medium sized bowl, mix everything aside from the chocolate chips.
- Mix by hand or with a mixer on low until combined.
- 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.
- Sprinkle the chocolate chips over the batter. Use more or less as desired.
- Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
- 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.
- 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.
- Return the brittle to the oven for another 10-15 minutes until crispy.
- 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.
- 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.