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Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
24
Yield:
1 13x18-inch baking sheet
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Ingredients

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

Directions

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.

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  • 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
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2020
I had to substitute: used 2 whole eggs, and mexican drinking chocolate (with sugar and cinnamon) because that's what I had,, also didn't have chocolate chips so i added walnuts. it's nice and crunchy on the outside edges and soft in the middle, I'd make it again. Read More
(4)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2020
I had to substitute: used 2 whole eggs, and mexican drinking chocolate (with sugar and cinnamon) because that's what I had,, also didn't have chocolate chips so i added walnuts. it's nice and crunchy on the outside edges and soft in the middle, I'd make it again. Read More
(4)
Rating: 5 stars
05/10/2020
This was an amazing recipe! My husband loves the crunchy goodness! Read More
(1)
Rating: 5 stars
05/29/2020
Turned out perfectly. Huge hit in the family. Will be making again! Read More
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Rating: 5 stars
05/28/2020
I didn't have the chocolate squares on hand, so I used semi-sweet chocolate chips as a substitute. I haven't used cocoa as an ingredient for brownies in a long time, but I obtained it specially for this recipe. I didn't have expresso coffee powder and used a serving-size packet of decaf coffee granules(I know that they are not the same, but expresso coffee is not my thing!). Making a meringue in conjunction with a brownie recipe was a little high-faluting for me, but it is necessary for the consistency of the batter and the flavor of the finished product. I didn't have mini-semi-sweet chocolate chips, so a few regular ones sprinkled on top worked just as well! This is an incredibly tasty way to experience brownies. I recommend it! Read More
Rating: 5 stars
05/08/2020
These were so delicious. Crisp and chocolate!!! Easy to make, delicious to eat Read More