by Heather Harris Brady
I made these for our Super Bowl party last weekend. They are quite similar to the crispy brownie chips that are starting to show up in bags at the grocery store. If you want them crispy all the way through you have to be careful to spread the batter as thin as you can. Some of my parts were thicker than others, so some of the pieces were thicker and chewier while some were crispy. But, that could be a win-win if you have alternate brownie factions in your house!
I used Ghiradelli 72% for these, but you can use any chocolate over 65%. This recipe is based one I found at Baker’s Royale.
Skinny Brownies, Makes about 40-60, depending on how thin you make them
3.5 oz. bar of dark chocolate
8 T. butter
1-1/2 c. sugar
1 t. espresso powder
2 t. vanilla
1 c. unbleached all-purpose flour
4 T. dark cocoa powder
1/2 t. salt
1/2 t. baking soda
4 egg whites
Chips, nuts or other goodies to sprinkle on top
Preheat oven to 350 and lightly grease a half sheet pan or two jelly-roll pans. Melt the chocolate and butter together with the cocoa powder, then whisk in the sugar, espresso and vanilla.
Add the rest of the dry ingredients and beat until just combined.
It might not be even but hey, they’ll still be delicious. If anyone brings it to your attention then you should make a mental note that they obviously aren’t worthy of home-baked brownies. Sprinkle the top with chips or nuts.
Bake for about 25 minutes. The batter may puff slightly and then fall.
While the brownies are still warm, cut them into pieces then let them cool in the pan.
When completely cool, store the brownies in an airtight bag or container at room temperature. These are amazing just as they are, but you can also do crazy things like crumbling them over ice cream.