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Home » Share » Christmas » Easy Brownie Crisps

Easy Brownie Crisps

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By: Shinee Published: 12/03/2020Updated: 8/12/2021

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These quick and easy brownie crisps are so crispy and addicting! You’ll only need a bowl and a whisk.

For the best crisp cookies, make sure to spread the batter as thin as you can.

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I created this recipe back in 2015 after traveling to Mongolia. During one of my layovers, I got a taste of brownie crisps at the United Club lounge. And oh man, was I hooked!

They were crispy, rich and absolutely addicting!!

Since I couldn’t stay (nor did I want to) at the airport lounge and enjoy those crisps indefinitely, I was determent to recreate those treats at home.

After numerous trials and errors, many batches of sem-ok brownie crisps, I finally had a winner!!!

My biggest problem was brownie crisps were coming our cake-y and soft. And I wanted thin crisps with a good snap!

Table of Contents

  • Brownie Crisps Ingredients:
  • How to make brownie crisps:
  • Parchment paper vs silicone mat
  • How to store brownie crisps:
  • Video Tutorial:
  • Brownie Crisps

Brownie Crisps Ingredients:

So, in order to achieve that level of crispiness, I needed as little fat as possible. 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 butter.

Why cornstarch, you may wonder?

Typically, 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.

Next, espresso powder. Now, it’s an optional ingredient, and you may omit it, if need to. The reason I like it is because espresso powder in a small amount usually boosts the chocolate flavor without adding coffee flavor.

But I have to admit, I loved the slight hint of coffee in my brownie crisps, when I bumped up the amount.

Then, there’re the usual ingredients, like flour, sugar, baking soda, etc.

How to make brownie crisps:

It couldn’t be easier to make these brownie crisps. And you need just a bowl and a whisk!

  1. Whisk dry ingredients.
  2. Whisk wet ingredients, except for butter.
  3. Combine wet and dry ingredients. And then stir in melted butter.
  4. Thinly spread the batter on a baking sheet with parchment paper and bake for about 25 minutes.
Brownie crisps - step by step photo tutorial

Tip

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.

Parchment paper vs silicone mat

As I had made these brownie crisps many times now, on both parchment paper and silicone mat, my final verdict is to go with parchment paper.

I found that when I bake this on silicone mat, I have to either bake it longer, or bake it twice (second bake is for just 5 minutes without the mat).

How to store brownie crisps:

Store brownie crisps in an airtight container for up to 5 days.

I’m so very happy with this recipe, and I know you will love this treat as well!

Also, this’s just a basic version, a clean canvas, if you will. You can totally jazz it up with different add-ons, like toffee bits, chocolate chips, andes mints, nuts and such.

Video Tutorial:

Brownie Crisps

These quick and easy brownie crisps are so crispy and addicting! You'll only need a bowl and a whisk.
For the best crisp cookies, make sure to spread the batter as thin as you can.
5 from 3 votes
serves: 6 servings
Prep: 10 minutes
Cook: 25 minutes
Total : 35 minutes
Print
Leave a Review

Ingredients

  • ½ cup (60g) all-purpose flour
  • ¼ cup (25g) cocoa powder
  • 1 tablespoon cornstarch
  • ½-1 teaspoon instant espresso powder Note 1
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon baking soda
  • 2 egg whites
  • 1 cup (200g) sugar
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter melted
Note: I test all my recipes with both measurements for the most precise and accurate result!

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. And 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.

Tips & Notes:

Note 1: Instant espresso powder isn’t necessary, but it enhances the chocolate flavor and adds a nice flavor. I didn’t have any coffee flavor when I added ½ teaspoon. However, I liked 1 teaspoon of espresso powder a bit more for an additional flavor note.

Nutrition Facts:

Calories: 220kcal (11%) Carbohydrates: 45g (15%) Protein: 3g (6%) Fat: 4g (6%) Saturated Fat: 3g (19%) Cholesterol: 10mg (3%) Sodium: 161mg (7%) Potassium: 82mg (2%) Fiber: 1g (4%) Sugar: 33g (37%) Vitamin A: 117IU (2%) Calcium: 5mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This post was originally published on October 22, 2015.

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  1. Liz says

    Posted on 19 January 2023 at 10:57 am

    5 stars
    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!

    Reply
  2. Miriam says

    Posted on 11 August 2021 at 1:59 pm

    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?

    Reply
    • Shinee says

      Posted on 12 August 2021 at 5:20 pm

      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.

      Reply
  3. Rachel Wong says

    Posted on 4 May 2021 at 4:42 am

    5 stars
    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!

    Reply
    • Shinee says

      Posted on 11 May 2021 at 8:38 pm

      Yay, so happy you tried and loved this recipe, Rachel! Thank you for sharing your feedback!

      Reply
  4. Dina says

    Posted on 18 February 2021 at 6:39 am

    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

    Reply
    • Shinee says

      Posted on 18 February 2021 at 2:35 pm

      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.

      Reply
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