Crispy, crunchy, wafer thin brownies are spectacularly tasty for snacking on their own or alongside a dish of ice cream. (They are also delicious as ice cream sandwiches!) I tried the original version of this snack for the first time while I was in Miami, and from the very first bite, it was one of the most addictive store-bought snacks I’ve ever tried. We were all hooked. Each brownie crisp tastes like the very best corner bite of a traditional pan of brownies.
If you haven’t tried this yet, you really do need to. It’s a snack / dessert like no other! I knew I needed to create my own version so that my family would be able to enjoy it as often as we wanted. Lucky for me, my friend Rebecca beat me to it and I barely had to adapt her recipe to meet our needs.
This is a gluten free homemade version of the very well known crispy crunchy brownies. My kids went crazy over this treat and my friends and I enjoyed ours with bowls of ice cream last last night. When I tell you these babies are crunchy, don’t just take my word for it, check out this 3 second video:
Check out all of the Gluten Free Dessert Recipes on this website!
- 1 large egg white
- 1/2 cup white sugar
- 1/4 cup light flavored olive oil or the cooking oil of your choice
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown rice flour *
- 2 tablespoons potato starch *
- 2 tablespoons tapioca starch *
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- * If you are not in need of a gluten free recipe simply substitute a total of 1/2 cup all-purpose flour for the items marked with an *
- Preheat the oven to 325 degrees. Line a large baking sheet, 18x13 inches, with parchment paper. In a mixing bowl, whisk the egg white until it is frothy, about 1 minute. (I used the whisk attachment on my stand mixer, although this could certainly be done by hand.) Add the sugar, and whisk again until combined. Add the oil, water, and vanilla and which until smooth again.
- Add the cocoa, flour, starches, baking soda, and salt, and whisk once more until smooth and shiny. The batter should be pourable and similar to cake batter. Scrape it onto the parchment lined baking sheet and use a spatula to spread it close to the sides of the pan. It should be very thin and as even as possible. Sprinkle the chocolate chips across top of the batter.
- Bake for 15 minutes, remove from the oven and slice (or score) into desired sizes. Return the pan to the oven and bake an additional 10 minutes. Remove from the oven and let cool completely before breaking the brownie crisps along the scored lines. Enjoy!
The parchment for this recipe is non-negotiable. It is required in order to remove the crunchy brownie crisps from the pan. They will stick like crazy to the pan if you try to make this without a liner. I have not tried this on my Silpat mats, but it should work that way as well.
STORAGE NOTE: I stored my brownie crisps in a container with the lid cracked slightly. This should prevent them from softening in an airtight container. Of course, if your family is anything like mine, the brownie crisps won't last long enough for that anyways.