Easy Brownie Crisps

5 from 5 votes

This post may contain affiliate links. Read full disclosure.

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!

  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


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:

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”gfufjvlz3woxfilk6zfp” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1628810146/qjzqemuz8wtg6dttzpr0.jpg” title=”Brownie Crisps” volume=”70″]
5 from 5 votes

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.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings


  • 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

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.


Calories: 220kcal
Carbohydrates: 45g
Protein: 3g
Fat: 4g
Sugar: 33g
Sodium: 161mg
Course: Dessert
Cuisine: American

This post was originally published on October 22, 2015.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 5 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    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.

  2. 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!

  3. 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?

    1. 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.

  4. 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!

  5. 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

    1. 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.