What’s your favorite part of a brownie? The crispy edges or the soft center?
For me, it’s the crispy edges all the way! My husband, however, wants the soft center, and that my friends is what makes a relationship work … or at least curb the wrestling matches over who gets what part of the brownies! As for the kids, well, they’ll take a brownie any way they can get it.
Obviously we’re a big fan of brownies in my house, and my 12-year-old son can’t get enough brownie brittle. So, here is our version of the popular dessert you can buy in stores.
Add it to your kid’s lunch box or just nibble away secretly in a closet — on those days when you really need a treat.
Homemade Brownie Crisp
- 1/2 cup melted butter
- 1 cup sugar
- 1 tsp vanilla
- 1 large egg white
- 1/3 cup flour
- 3 tbs unsweetened cocoa powder
- 3/4 teaspoon baking soda
- A few dashes of salt
- 1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees and prepare a baking sheet lined with a silicone mat or parchment paper (only those two ways or it will stick). If using parchment paper, lightly spray the surface with baking spray.
2. In your mixing bowl, combine butter, sugar and vanilla and mix until incorporates. Add in egg white and blend well.
3. Add in flour, cocoa powder, baking soda and salt and mix for about 1 minute or until the batter is smooth.
4. Spread batter over your mat/parchment paper using a spatula. You want it thin, but not transparent. An area of about 11 x 8 works well.
5. Bake for 15 minutes, remove brittle from the oven and quickly sprinkle with the mini chocolate chips. Return to the oven for an additional 7-10 minutes (total cooking time 22-25 minutes), remove from oven and cool completely. It will crisp up as it cools. As it begins to cool, you can score or cut brownie brittle into pieces or you can simply break it apart once it is completely cool. Store in an airtight container.