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Home » Easy Brownie Crisps

Easy Brownie Crisps

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Published: 12/03/2020Updated: 12/06/2020
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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!

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.

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 1 vote
serves: 6 servings
Prep: 10 minutes
Cook: 25 minutes
Total : 35 minutes
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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. K says

    Posted on 23 November 2020 at 11:51 pm

    How much veg oil to put? Its not in ingredient list. Mine turned out cakey not sure why.

    Reply
    • Shinee says

      Posted on 24 November 2020 at 8:10 am

      Sorry for confusion. It’s listed as butter in the ingredient list, but you can use the same amount veg oil as well. Both works great. I’ll correct it. How thin did you spread your batter? If it wasn’t spread super thin, then you may need to bake it longer to get them crispy.

      Reply
  2. Kathy says

    Posted on 25 May 2020 at 7:36 am

    What happens if i omit the cornstarch?  Please n ty

    Reply
    • Shinee says

      Posted on 26 May 2020 at 11:17 pm

      Hi, Kathy. Without cornstarch, the cookies won’t crisp up.

      Reply
  3. eyevii says

    Posted on 4 February 2019 at 7:09 pm

    5 stars
    Shinee, these are great! And, your description was perfect as well… coffee comes out perfect in these. 1/2 c sugar was plenty imo. I did throw in a small handful of choc chips. Now, I didn’t spread them thin enough. But still SO GOOD. and there will definitely be a next time. I can’t imagine them sticking to parchment… worked great for me. Thanks for this recipe. perfect as is!!!

    Reply
    • Shinee says

      Posted on 9 February 2019 at 2:16 pm

      Eyevii, so happy that you loved these crisps. Thank you for your feedback.

      Reply
  4. Stephanie says

    Posted on 10 March 2018 at 9:38 am

    I’ve just attempted making these and they are in the oven now. My only question is how thin of a layer should I have spread the batter? I’m a little worried that it isn’t thin enough. It was a quick recipe and I can’t wait to see the results!

    Reply
    • Shinee says

      Posted on 14 March 2018 at 9:49 pm

      Hi, Stephanie. You can spread as thin as you want. I like to spread it as thin as I can so that they can get crispiest. Let me know how yours turned out.

      Reply
      • Valailuk Limtanakool says

        Posted on 3 August 2019 at 10:42 pm

        Can I substitute flour with almond meal to make it gluten free?

        Reply
        • Shinee says

          Posted on 15 August 2019 at 9:39 pm

          Hi, Valailuk. Unfortunately, almond meal won’t yield the same result.

  5. shan says

    Posted on 25 January 2018 at 4:46 am

    how do u cut the brownies so that it willnot break?why didnt u use any butter? just curious:)

    Reply
    • Shinee says

      Posted on 1 February 2018 at 9:39 pm

      Hi, Shan. So this’s not a traditional brownie recipe. It’s intended to be thin brownie crisps, like crispy brownie cookies. And therefore, they’re supposed to be crisp and breakable, and I don’t cut them, I just break them into smaller pieces. No butter, because I wanted it to be crisp and not soft.

      Reply
  6. Dee says

    Posted on 30 December 2017 at 4:36 am

    Hi Shinee, 
    Thanks for the recipe! It tastes delicious! However, mine turned out a bit spongy and less crispy than I expected. The adjustment I’ve made is reducing sugar to 1/4 cup+1 tablespoon. Any idea for the sponginess? 

    Reply
    • Shinee says

      Posted on 31 December 2017 at 3:17 pm

      Hi, Dee. Happy to hear you tried and liked the recipe. Unfortunately, I call for absolute minimum amount of sugar for this recipe, and reducing the sugar amount will cause the sponginess. It needs all the sugar for the crispness. Hope you give it another try with 1/2 cup of sugar. Thanks!

      Reply
      • shan says

        Posted on 23 January 2018 at 3:52 am

        hi, can i use brown sugar? can i also put almond? what stage should i beat the egg white? just foamy? not soft? medium? stiff?plan making this on friday:)

        Reply
        • Shinee says

          Posted on 1 February 2018 at 9:32 pm

          Hi, Shan. Sorry for delayed response. I’ve never tested this recipe with brown sugar, so I have no idea if it’ll work or not. As for egg whites, foamy is sufficient. It doesn’t need to reach soft peaks, just thick foam is good enough.

      • shan says

        Posted on 23 January 2018 at 3:55 am

        should i butter the parchmenf paper? also, can i use 9×9?

        Reply
        • Shinee says

          Posted on 1 February 2018 at 9:33 pm

          No need to butter the parchment paper. And 9×9 may be a tad small, if you want real nice and crisp cookies.

  7. christine says

    Posted on 14 July 2017 at 9:55 pm

    hi shinee,

    What is the total weight of one recipe after baking?
    Thanks a lot

    Reply
    • Shinee says

      Posted on 16 July 2017 at 10:13 pm

      Hi, Christine. I’ve never weighed the final product, so I have no idea.

      Reply
  8. Renee Tio says

    Posted on 30 May 2017 at 6:04 pm

    I used parchment paper but the brownie stuck to it and couldn’t get it off. I ended up throwing it away. 🙁 i don’t have a silicone mat. Can i pour it directly on a cookie sheet or it will stick as well?

    Reply
    • Shinee says

      Posted on 31 May 2017 at 3:13 am

      Oh no, Renee! So sad to hear yours stuck to the parchment paper. I’ve never had that happen to me. And as I mentioned in the post above, I actually prefer parchment paper over silicone mat, because the crisps are cooked better on parchment paper. On silicone mat, they turned out a bit soft, and I had to double bake. If you have non-stick cookie sheet, I think you can try it without parchment paper, but I’ve never tried it that way. Again so sorry for your experience, let me know if you give it another try.

      Reply
    • Danielle Evans says

      Posted on 13 January 2018 at 7:49 am

      Mine did the same.

      Reply
  9. Diana Whiteway says

    Posted on 7 February 2017 at 6:43 am

    Can you use coconut oil instead of veg oil ?

    Reply
    • Shinee says

      Posted on 7 February 2017 at 8:04 am

      Yes, you can, Diana. Hope you’ll like it!

      Reply
      • Diana Whiteway says

        Posted on 16 February 2017 at 6:22 am

        making them now found some veg oil ! Looking forward to these with my coffee 🙂

        Reply
        • Shinee says

          Posted on 16 February 2017 at 7:15 pm

          Awesome!! Hope you love them as much as we do. Let me know!

  10. Alex says

    Posted on 8 August 2016 at 10:57 pm

    It looks delicious !! Why only egg whites ??

    Reply
    • Shinee says

      Posted on 9 August 2016 at 8:55 am

      Hi, Alex. Egg yolks adds too much fat, and I wanted to make these crisps as crispy as possible. If you haven’t already, I suggest reading the post about, as I explained the reasons for each ingredient. Hope it helps. Hope you give it a try.

      Reply
  11. Betsy says

    Posted on 30 November 2015 at 5:09 am

    This looks awesome and I love brownie brittle! What size pan did you use? Thanks!

    Reply
    • Shinee says

      Posted on 30 November 2015 at 11:19 am

      Hi, Betsy. I used half sheet pan, which is 18×13-in (46x33cm).

      Reply
  12. Marie says

    Posted on 5 November 2015 at 1:55 pm

    This looks super tasty!  I have been wanting to try brownie brittle because I absolutely love brownies!  Thanks for sharing

    Reply
    • Shinee says

      Posted on 9 November 2015 at 9:41 am

      🙂 Thanks, Marie!

      Reply
  13. Kim says

    Posted on 3 November 2015 at 7:09 pm

    I love brownie brittle! I need to make this asap!

    Reply
    • Shinee says

      Posted on 4 November 2015 at 10:43 am

      Hope you enjoy these as much as we do! Thanks for stopping by, Kim!

      Reply
  14. Jhuls says

    Posted on 29 October 2015 at 7:29 pm

    What a fabulous treat! I live brownies, espresso and everything cripy. This looks absolutely fantastic! I am making this soon! Thank you for sharing! 🙂

    Reply
    • Shinee says

      Posted on 30 October 2015 at 10:03 am

      Thank you, Jhuls!

      Reply
  15. Susan says

    Posted on 29 October 2015 at 7:19 pm

    I have seen the bag at Trader Joe’s but I have never tried them.  I am definitely going to make your version instead.  They look scrumptious!

    Reply
    • Shinee says

      Posted on 30 October 2015 at 10:02 am

      Thanks, Susan! Never had one from Trader Joe’s, but I bet it’s tasty!

      Reply
  16. Lydia Ritchie says

    Posted on 27 October 2015 at 12:36 am

    OMG these sound amazing! This pregnant Mumma is so baking some tomorrow xx

    Reply
    • Shinee says

      Posted on 29 October 2015 at 9:29 am

      Haha, Lydia, you and me are same. I think all pregnant ladies should bake these. I’m currently working on a big bag full of these right now! 🙂 Hope you enjoy them as well!

      Reply
  17. 'm(i)e' says

    Posted on 24 October 2015 at 4:02 am

    hmmm ! that looks yummie ! 

    Reply
    • Shinee says

      Posted on 24 October 2015 at 4:51 pm

      Thanks!

      Reply
  18. pam says

    Posted on 23 October 2015 at 5:18 am

    I buy bagfuls of these whenever I can find them – now I can make my own!! 

    Reply
    • Shinee says

      Posted on 23 October 2015 at 10:18 am

      Yes!! Hope you’ll like them as much as we do. Thanks, Pam.

      Reply
  19. Medha @ Whisk & Shout says

    Posted on 22 October 2015 at 5:23 pm

    This brownie brittle looks unreal! 

    Reply
    • Shinee says

      Posted on 23 October 2015 at 10:16 am

      Thanks, Medha!

      Reply
  20. Dianna says

    Posted on 22 October 2015 at 12:42 pm

    I’ve wanted to come up with a recipe for brownie brittle ever since I first tried it a few years back! I’m glad you did all the work for me. ? They look perfect & I can’t wait to try them!

    Reply
    • Shinee says

      Posted on 23 October 2015 at 10:16 am

      Thanks, Dianna! They sure are addicting.

      Reply

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