Original Post: https://www.sweetandsavorybyshinee.com/brownie-crisps/
Brownie Crisps
Servings: 6 servings
Calories: 220kcal
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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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
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.
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
Calories: 220kcal
Carbohydrates: 45g
Protein: 3g
Fat: 4g
Sugar: 33g
Sodium: 161mg