Tastes like a brownie, crisps like a cookie, it's the best of both.
Course Brownie, Dessert
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Ingredients
½cupall-purpose flour (60g)
¼teaspoonsalt
¼teaspoonbaking soda
2 largeegg whites
¾cupsugar (150g)
2tablespoonscocoa powder (11g)
¼cupvegetable oil (50g)
½teaspoonvanilla extract
1tablespoonnonfat dry powdered milk
1cupchocolate chips (170g)
Instructions
Preheat oven to 325 °F Line a cookie sheet with parchment paper and grease the paper with cooking spray.
Whisk together the flour, salt, and baking soda and set aside.
In a mixing bowl, whisk the egg whites until foamy.
In order and one at a time, gradually whisk in the sugar, cocoa powder, oil, vanilla, and lastly the nonfat milk powder.
Add the flour mixture and stir until smooth.
Pour the batter onto the greased parchment. Spread as thin as possible using an offset spatula (the back of a spoon or rubber spatula can be used in a pinch).
Sprinkle the chocolate chips evenly over the top of the batter.
Bake the brittle for 20 minutes. Remove it from the oven and cut into squares without separating using a knife, bench knife, or pizza cutter. Return to the oven for an additional 5 minutes.
Remove from the oven and let cool completely. When cool, break into pieces. Store in an airtight container at room temperature.
Notes
Want to make raspberry chocolate crisp, add 1/2 teaspoon raspberry extract in place of the vanilla. Or you can mix it up by subbing peanut butter chips or peppermint chips for the chocolate chips.This recipe does not double well. you are better off making two separate batches if you want more.