Ingredients
½ cup granulated sugar
½ cup brown sugar, packed
½ cup potato starch for non-Passover use, corn starch or rice flour can be substituted
3 tablespoons unsweetened cocoa powder
2 large egg whites
¼ cup vegetable oil
1 teaspoon vanilla
¾ cup chocolate chips
Instructions
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper, clipping the paper in place with binder clips.
In a medium mixing bowl, combine the white sugar, brown sugar, potato starch, and cocoa powder.
Add the egg whites, oil, and vanilla and mix until smooth.
Using a silicone spatula, spread the batter as thin as possible onto the prepared baking sheet. The batter rectangle should be about 11" x 13".
Sprinkle on the chocolate chips.
Bake for 20 minutes. The brittle should have a crisp, shiny surface. Remove from the oven and use a pizza wheel to slice the brittle into individual pieces. Do not separate the pieces.
Return the pan to the oven and bake for an additional 15 minutes, all of the pieces are crispy.
Remove from the oven and allow the brittle to cool completely on the cookie sheet before separating the pieces and storing.
Store at room temperature in an airtight container for up to 1 week. This brittle does not retain it's crispness if frozen.
Description
These are between a cookie and a brownie and just a great treat.
Servings
32
Notes
These are just too good and the temptation to going back for just one more is strong.
Don't worry if it looks like there is very little batter in the bowl, because there is plenty. You will be spreading it out very thin. Thinly spread brownie batter is key to crispy brittle. Pay special attention to spreading the batter at the center of the pan which tends to be thicker.
Binder clips work perfectly to keep the parchment paper from sliding around on the cookie sheet while you are spreading the batter.
Use a pizza wheel for cutting the brittle into pieces, because it cuts right through the batter without sticking. A knife tends to drag and stick.
If you find that some of your brittle is chewy (some people like it that way), you can return the chewy pieces to the oven for about 5-10 minutes to crisp.
Source
Wendy Baker for The Monday Box
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