Butterscotch Brownie Crisps
Servings: 6 servings
Calories: 1099kcal
Crispy n’ chewy butterscotch brownie crisps from scratch with extra boost of flavor! Totally addicting treats for your morning coffee, or afternoon tea.
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Ingredients
- ½ cup 60gr all-purpose flour
- ¼ cup 25gr unsweetened cocoa powder
- 1 tablespoon cornstarch
- ½-1 teaspoon instant espresso powder*
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 egg whites
- ¾ cup 150gr sugar
- ½ teaspoon pure vanilla extract
- 1/8 teaspoon butterscotch candy oil
- 2 tablespoons vegetable oil
- ¼ cup 50gr butterscotch chips
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, beat egg whites with sugar, vanilla extract and butterscotch candy oil until foamy. Add the dry ingredients and mix until smooth. Stir in the vegetable oil. Pour the batter on the prepared baking sheet. Using an offset spatula spread the batter evenly into a thin layer (about ¼ inch thin). Sprinkle the butterscotch chips all over the batter. Bake for 25 minutes. The brownie will be on the soft side, but it’ll harden as it cools.
- Transfer the baking sheet onto a wire rack to cool completely. Break the brownie crisp into small pieces and enjoy!
- Store in airtight container at room temperature for up to 5 days.
Notes
For step-by-step photos and additional notes, read the post above.
*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
Calories: 1099kcal
Carbohydrates: 258g
Protein: 17g
Fat: 5g
Sugar: 186g
Sodium: 1130mg