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!
Crunchy Brownie Crisps {traditional and gluten free recipes}
Ingredients
- 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 *
Instructions
- 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!
Notes
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.
ONE YEAR AGO TODAY: Crock-Pot Brown Sugar and Balsamic Pork Roast
TWO YEARS AGO TODAY: Caramel PB Banana Milkshake
THREE YEARS AGO TODAY: Veggie Omelets ~ Made By My Man
Michaela Knudson says
Can you use gluten free flour in substitute of the three starches?
Mary Younkin says
Hi Michaela, I haven’t tested it with that specific ingredient, so I can’t speak to how it will work. If you do try it, let us know how it turns out for you!
Varitta says
I have tried with glutenfree plain flour. It was good. My kids love it so much. But after baking, it’s not that crispy. May be it’s too thick. So, i had to bake longer.
Mary Younkin says
It’s possible it was too thick or that the alternative flours simply didn’t work the same way, Varitta.
Chang says
Shelf life of the crisps?
Mary Younkin says
We usually eat them in a couple of days. They’re probably fine for a few more than that, but they haven’t lasted long enough for us to see for ourselves, Chang.
Kay says
I love the taste. Thank you for nice recipe. Do you bake fan mode? Mine come out not soft but not totally crisp too.
Mary Younkin says
I bake in a conventional oven, Kay. I’ve used both gad and electric to make this.
Shellisa McDonald says
Hi Mary,
I have a question with the Gluten Free Brownie Brittle Recipe. Can I simply use Bob’s 1 to 1, or Cup 4 Cup, or Measure instead of the three listed asterick ingredients?
Thanks,
Shellisa
Mary Younkin says
I’ve never tried that, Shellisa, but it’s worth a try. If you try it, let me know how it turns out for you!
Panida says
Hi I tried your recipe, lt’s very crispy on the top but seems to be quite oily around bottom. Not sure if i’m doing something wrong here. By the way is this suppose to be super sweet bronwie?
Mary Younkin says
That’s strange, Panida. It shouldn’t be oily at all. It’s a standard level of brownie sweetness. Any chance you substituted an ingredient?