Friday, April 25, 2014

Chewy Chocolate Brownie Brittle

This quick and easy amazing recipe. It is like the corner edges of a brownie. which is my favorite part. They are chewy and chocolatey. It is just like a brownie corner but in a brittle. And it has that bark-like crunch. These have a crispy,  chewy, with chocolate chips on top that makes you want more..Enjoy!!!!


1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 large egg whites
1 cup sugar
2 Tablespoons cocoa powder
1/2 teaspoon espresso powder (optional)
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 Tablespoon nonfat dry milk powder
1 1/4 cups chocolate chips, divided


1. Preheat the oven to 325°F. Line a baking sheet or jelly roll pan with parchment paper.
2. In a small bowl, whisk together the flour, salt and baking soda. Set aside.
3. In a separate medium bowl, whisk the egg whites until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.
4. Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in 1/2 cup of chocolate chips.
5. Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the remaining chocolate chips on top of the batter.
6. Bake the brittle for 20 minutes. Remove it from the oven, and using a sharp knife, cut it into squares. Do not separate the pieces. 
7. Return the brittle to the oven and bake it for 5 more minutes.
8. Remove the brittle from the oven and allow it to cool completely on the pan before breaking apart the pieces.

Recipe adapted from King Arthur Flour.

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