These homemade brownie crisps are thin, crisp, and super chocolatey. Deliciously addicting, they come together with simple ingredients in just over 30 minutes. All you need is a bowl and a whisk!
I first had brownie crisps in 2015 while waiting in an airport lounge while traveling to Mongolia.
I found myself snacking on a bowl full of them and couldn’t stop thinking about them after!
After countless test rounds, I’ve managed to nail the balance of rich, brownie flavor and a crisp, crunchy texture, recreating them at home.
Why you’ll love this recipe
- Simple ingredients – Ten simple ingredients are all you need, and I’m willing to bet you have most, if not all, of them on hand!
- Easy steps – There’s no need to pull out a mixer or fancy equipment. Just combine the ingredients, pour the batter onto a baking sheet, and sit back while the oven does the rest.
- Bold flavor – Thanks to a secret ingredient, these are the richest brownie crisps you’ll ever taste.
I’ve gone through all the trial and error for you and am sharing all my tips and tricks below!
If you like crispy desserts, you might as well whip up a batch of thin and crispy chocolate chip cookies, too. After all, you can never have too much chocolate, right?
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Pin ItKey Ingredient Notes
- Flour – I use all-purpose flour for the base of the batter. I haven’t tested this recipe with other types of flour, but imagine a 1:1 all-purpose gluten-free flour would work.
- Unsweetened cocoa powder – I’ve tested these brownie crisps with both natural cocoa and Dutch processed cocoa and didn’t notice much of a difference. So, use whichever you have on hand!
- Cornstarch – Typically, cornstarch in baked goods, like cookies, adds more tender crumbs. However, in this case, it actually helps to dry out the brownies, creating a crisp, crunchy texture.
- Instant espresso powder – This is technically optional, but I like to include it to enhance the chocolate flavor. It won’t make your crisps taste like coffee, unless you bump up the amount included to a full teaspoon, which I sometimes like to do. Also, if you’re worried about the caffeine, decaf espresso powder works just as well.
- Egg whites – I find that this works best to achieve the ultimate thin, crispy texture.
- Granulated sugar – Like the other ingredients, the use of granulated sugar over other types of sugar is intentional. Sugar is not only for sweetening the batter, but also crucial for a crisp texture.
How to make brownie crisps from scratch
Before you begin, preheat the oven to 300°F. Then, line a baking sheet with parchment paper and set it aside.
- Whisk the egg whites, sugar, and vanilla extract in a medium bowl until a foamy consistency forms.
- Whisk the dry ingredients in another bowl.
- Mix the dry ingredients into the bowl of wet ingredients just until smooth.
- Stir in the melted butter.
- Pour the batter onto the prepared baking sheet.
- Spread the batter evenly with an offset spatula as thinly as possible.
- Bake until the batter sets, about 25 minutes.
- Cool the cookie completely on a wire rack before removing from the parchment paper.
- Break up the crisp into smaller pieces once it is cooled. If you want cut-out shapes, be sure to cut them while they’re still warm.
Create shapes
I like to use a knife or cookie cutters to create fun, even shapes. Make sure to cut the crisps right away while they’re still warm and soft, though. If you wait until they’re cool, they’ll already be too crisp and will break.
Tips for Success
- Be really careful not to get any fat into the batter (other than the butter). I found that using as little fat as possible was the best way to ensure a thin, crispy texture.
- Use parchment paper. I’ve tested this recipe with both parchment paper and silicone mats, and my final verdict is to go with parchment paper. I found that when I use a silicone mat, I have to either bake longer or bake the batter twice, removing the mat on the second bake.
- Spread the batter evenly. I use an offset spatula to spread the batter into a thin, even layer. The thinner you spread it, the crispier the brownie chips will be!
- Cool completely. The brownies will become firm and crisp as they cool. If you serve them while they’re still warm, they’ll be softer, more like my almond brownies.
Storing Tips
Once cool, transfer leftover brownie crisps to an airtight container or sealable bag. They will stay fresh at room temperature for up to 5 days, if you can manage not to eat them all at once!
FAQs
Of course! Jazz up your brownie crisps by folding in mix-ins or sprinkling them over the batter before it cools. Some great options include chopped nuts, chocolate chips, coconut flakes, sprinkles, toffee bits, Andes mints, and chopped candy.
I like to eat my brownie crisps on their own, just like I would chips. However, they also make for fun dippers with dessert dips or chocolate hummus. Or, sprinkle them over ice cream for a crisp topping.
More Brownie Desserts
Brownie Crisps
Ingredients
- ½ cup (60 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder either natural or Dutched
- 1 tablespoon (8 g) cornstarch
- ½-1 teaspoon instant espresso powder Note 1
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon baking soda
- 2 (70 g) egg whites
- 1 cup (200 g) granulated sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons (30 g) unsalted butter melted
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, cornstarch, espresso powder, salt and baking soda. Set aside.
- In another medium bowl, whisk egg whites with sugar and vanilla extract until foamy.
- Add the dry ingredients and mix until smooth.
- Then stir in melted butter.
- Pour the batter on the prepared baking sheet. Using an offset spatula spread the batter evenly into a thin layer. (Thinner you spread, crispier they'll be!)
- Bake for about 25 minutes. Transfer the baking sheet onto a wire rack to cool completely.
- If you'd like to cut the brownie crisps into nice even shapes, or cut out shapes with cookie cutter, do it right away when you bring it out of the oven. Brownie crisps are soft when they're warm and they crisp up as it cools.
- Store in an airtight container at room temperature for up to 5 days.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Nutrition
This post was originally published on October 22, 2015.
I used oat flour and granulated monk fruit in replacement for all purpose flour and granulated sugar. Otherwise I followed the recipe to the tea and I’m pretty happy with the way they came out. I would think that you could use this recipe minus the chocolate for any other flavor you wanted..
Hi, Lori!! Thank you so much for sharing your version. I’m so glad this recipe works with oat flour and granulated monk fruit!! Yay!!
can you use gf flour instead of all purpose?
Hi, GG! While I haven’t tested this recipe with GF flour, I don’t see why it wouldn’t work. Let me know if you give it a try.
Great recipe. However I added 1/2 cup of finely chopped walnuts to add another dimension.
Hi, Weldon! So glad you tried and loved this recipe. Walnuts sounds like a delicious addition! Thank you for your feedback!
I had tasted this brownie crunch in Ais lounge Thailand, and it made me try to find out how to do it at home. I found your recipe and my brownies crisp was amazing. I made it as thin as I could to make it similar to the ones I tasted before and cut the baking time to 15 min. … 10 min… and at last the time with my oven was 6 min. The brownies were very crispy and the taste was very good. Many thanks Shinee.
Omigosh! These are so good and completely addicting! Not sure what a serving is but I think I’ve had about 17 crisps in the past 24 hours!
Hi! Is this batter supposed to be so thick that it is really difficult to spread? I live in a very dry environment and 4500 ft elev. what do you think about adding another egg white or some water?
No, it shouldn’t be super thick. I just added a video to the post, which will give you a better idea on how things should look. Yeah, I’d add a little bit of egg white.
I tried this recipe today, because it’s probably the only one that didn’t need to us chocolate bars. It came out great! The flavour was rich and it wasn’t overly sweet. I added almond nibs and choc chips, and used half a cup of sugar and 1/2 a teaspoon of Nescafe powder. Even my mom, who isn’t a fan of chocolate, loves it. Thank you so much for this amazing yet simple recipe!
Yay, so happy you tried and loved this recipe, Rachel! Thank you for sharing your feedback!
im a little confused.. comments says 1/2 cup sugar.. recipe says 1 cup sugar.. so which one is it? i really wanna try making these
Hi, Dina. I originally had 1/2 cup of sugar, and recently updated to 1 cup, as most palates prefer the brittles with 1 cup of sugar. If you like less sweet desserts, 1/2 cup is good. That said, brittles with 1 cup isn’t overly sweet either.