Servings: 6 servings
Crisp, rich and addicting, these thin brownie crisps will quickly become your favorite way to finish your morning coffee!
- ½ cup 60gr all-purpose flour
- ¼ cup 25gr cocoa powder
- 1 tablespoon cornstarch
- ½-1 teaspoon instant espresso powder*
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 egg whites
- ½ cup 100gr sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons butter
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 and vanilla extract 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. 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 air tight container at room temperature for up to 5 days.
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.
Calories: 125kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 97mg | Fiber: 2g | Sugar: 17g | Calcium: 11mg | Iron: 1mg