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 night. When I tell you these babies are crunchy, don’t just take my word for it, make them for yourself.
Check out all of the Gluten Free Dessert Recipes on this website!
Crunchy Brownie Crisps
Ingredients
- 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
- ⅓ cup brown rice flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
Instructions
- 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!
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.
Nutrition
{originally published 8/8/14 – recipe updated 6/23/22}
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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?
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.
Mary Younkin says
I’ve never tried it with sweet rice flour, Susan. Better luck next time!
Gina says
Could you use gluten free all purpose flour instead?
Gina says
Sorry I didn’t see all the comments as they did not load I see it already been answered!!