Brownie Brittles
I was determined to recreate those brownie brittle treats at home. But I had no idea where to start!
What I did know was that to create that awesome crispy texture, I didn’t want much fat in the batter. So no butter, no solid chocolate and no egg yolks. Instead, I opted for egg whites only, cocoa powder, instead of melted chocolate, and a little bit of vegetable oil.
My biggest problem was cake-y, soft texture. So, I reduced the flour amount to 1/2 cup and added a little bit of cornstarch. Why cornstarch, you may wonder? Well, cornstarch in baked goods, like cookies, adds more tender crumbs, but in our case, it actually helps to dry out the brownies, creating crisp, crunchy texture.
Crisp, rich and addicting, these thin brownie brittles will quickly become your favorite way to finish your morning coffee!
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Wouldn’t these be great for a tailgating dessert? Check out our tailgating home page HERE.