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You are here: Home » Desserts » Bars » Crunchy Brownie Crisps {traditional and gluten free recipes}

Crunchy Brownie Crisps {traditional and gluten free recipes}

August 8, 2014 · 27 Comments

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

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!

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Crunchy Brownie Crisps {traditional and gluten free recipes}
Recipe adapted from and with thanks to Foodie with Family
Servings: 24 servings
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
  1. 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.
  2. 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.
  3. 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

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.

Crispy, crunchy, wafer thin brownies, for snacking or dessert - gluten free and traditional recipes

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Filed Under: Bars, Chocolate, Desserts, Gluten Free Baking

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About 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. Michaela Knudson says

    May 28, 2019 at 2:16 am

    Can you use gluten free flour in substitute of the three starches?

    Reply
    • Mary Younkin says

      May 28, 2019 at 7:26 am

      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!

      Reply
  2. Varitta says

    July 13, 2019 at 12:30 am

    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.

    Reply
    • Mary Younkin says

      July 13, 2019 at 3:41 pm

      It’s possible it was too thick or that the alternative flours simply didn’t work the same way, Varitta.

      Reply
  3. Chang says

    July 14, 2019 at 9:50 pm

    Shelf life of the crisps?

    Reply
    • Mary Younkin says

      July 15, 2019 at 11:19 am

      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.

      Reply
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