Crunchy Brownie Crisps

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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!)

Crispy, crunchy, wafer thin brownies, for snacking or dessert - gluten free and traditional recipes by Barefeet In The Kitchen

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.

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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 night. When I tell you these babies are crunchy, don’t just take my word for it, make them for yourself.

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Crunchy Brownie Crisps

5 from 4 votes
Recipe adapted from and with thanks to Foodie with Family
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 servings


  • 1 large egg white
  • ½ cup white sugar
  • ¼ cup light flavored olive oil or the cooking oil of your choice
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ½ cup all-purpose flour*
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup semi-sweet chocolate chips

*Gluten-Free Alternative

  • cup brown rice flour
  • 2 tablespoons potato starch
  • 2 tablespoons tapioca starch


  • Preheat the oven to 325°F. Line a large baking sheet, 18×13 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, whisk until smooth again.
  • Add the cocoa, flour, 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.


Calories: 70kcal · Carbohydrates: 9g · Protein: 1g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 1mg · Sodium: 38mg · Potassium: 40mg · Fiber: 1g · Sugar: 6g · Vitamin A: 2IU · Calcium: 4mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Crispy, crunchy, wafer thin brownies, for snacking or dessert - gluten free and traditional recipes

{originally published 8/8/14 – recipe updated 6/23/22}

ONE YEAR AGO TODAY: Crock-Pot Brown Sugar and Balsamic Pork Roast
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THREE YEARS AGO TODAY: Veggie Omelets ~ Made By My Man

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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?

  2. Susan says

    I didn’t have brown rice flour so substituted sweet rice flour. The batter was dry and crumbly to I added water and touch of oil. Epic Fail! I’ll try again.

    • Gina says

      Sorry I didn’t see all the comments as they did not load I see it already been answered!!