Dark chocolate-y, crunchy, and handheld. Yes, that's Brownie brittle, the cookie/candy/bar mash-up you didn't know you were missing.
Add in your favorite nuts, or chips to make this your own.
Also, you should probably just double the recipe because it goes very very fast.
Brownie Brittle
Yield: 12 to 16 pieces (enough for 3 boys and their friends; see note above about doubling)
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup vegetable oil
1/4 cup bittersweet chocolate — can use chips or a bar, roughly chopped
1/3 cup unsweetened cocoa powder
2 large egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup dark or semi-sweet chocolate chips
1/2 cup chopped pecans, toasted
Directions
Preheat oven to 325°F. Line a baking pan with parchment. Set aside.
Whisk together flour, baking soda, and salt in a small bowl and then set aside.
Combine the vegetable oil and bittersweet chocolate in a microwave-safe dish. Microwave on 50% power in 30-second increments until the chocolate is melted, about 1 minute and 30 seconds. Stir to combine. Stir in the cocoa powder; stir to combine. Allow to cool slightly. Set aside.
Beat egg whites on high in a medium bowl until frothy, about 20 seconds (this can be done with a wire whisk instead of a mixer). Add sugar and vanilla extract. Beat on high until satiny, about 30 seconds.
Add the chocolate mixture to the egg whites. Whisk until well combined, about 20 seconds.
Add the dry ingredients to the egg-white mixture. Fold in until just combine. Fold in the chocolate chips and the toasted pecan pieces, saving some to sprinkle over the top. The batter will be thick.
Transfer the brownie brittle batter to the prepared baking sheet and spread it into a thin layer. It doesn’t need to reach the edges, but you’ll want to spread it as thinly as possibly, keeping the layer a somewhat even thickness. Sprinkle remaining pecan pieces on top.
Bake for 30-35 minutes or until crispy. Remove from the oven and allow to cool completely. Really try to let it cool completely, otherwise it will not be crunchy. Once cool, break into pieces.
Enjoy!
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