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The brownie for those who like the edges, the part of the brownie where the crisp meets the chewy. Remember, the thinner the batter, the crispier the result. Adjust baking time accordingly.

Recipe Summary

20 mins
25 mins
45 mins
1 13x18-inch baking sheet


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.

  • Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.

  • Whisk flour, cocoa powder, salt, and baking soda together.

  • Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.

  • Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.

  • Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.

Cook's Notes:

Get creative with the toppings: mini chips, chopped nuts, Heath(R) Bits, etc.

If you want the brittle in uniform pieces, remove from the oven after 20 minutes. Use a knife to score the brittle into preferred shapes or sizes. Continue baking for 5 minutes. Once cool, break apart at score marks.

Nutrition Facts

97 calories; protein 1g; carbohydrates 14.3g; fat 4.5g; cholesterol 6.9mg; sodium 60.8mg. Full Nutrition