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.
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!
- Whisk dry ingredients.
- Whisk wet ingredients, except for butter.
- Combine wet and dry ingredients. And then stir in melted butter.
- Thinly spread the batter on a baking sheet with parchment paper and bake for about 25 minutes.
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.
- 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
- 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:
This post was originally published on October 22, 2015.