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}
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
Anonymous says
Oh my GOSH! You made Brownie Brittle!! I'm so impressed. I can't wait to try it!!
Goodies Gone Gluten Free says
Hey, Mary, you know what these would be great for? Replacing the graham crackers for S'mores! I'm going to the mountains this weekend and was about to go buy (or make) some gluten free graham crackers for our S'mores…but this will be so much better! Thanks!
Mary says
You read my mind!! I already have the chocolate and the marshmallows in the cupboard. I'm planning to try that this weekend!
Goodies Gone Gluten Free says
Well, then, we'll be eating it together…well, kind of! lol
Anonymous says
This sounds amazing. I can't wait to try them. I love brownies and also love crunchy. Whats not to love with these.
Anonymous says
Just in time! I'm having my 3 sisters over for our annual luncheon in a week, and two of them are on gluten-free diets. I've been trying to come up with a fun dessert, and this will be it!
Thank you!
Velva says
I have bought brownie crisps and it did not occur to me that I could make them. Thanks for sharing.
Velva
Liz @ Floating Kitchen says
Yum! Can't wait to make these. I've heard the buzz around the store bought versions of these. But haven't tried them. Yours look FAB
Elajr says
May I know what's the total amount of all purpose flour I should use if I don't need a gluten free recipe? Thanks.
Mary says
Substitute a total of 1/2 cup all purpose flour. I hope that helps!
Miri says
Oh my goodness, this looks fantastic. I think we may have to bake those for breakfast tomorrow!
Anonymous says
made these last night – sprinkled with mini choc bits, heath bits and pecans. came out amazing. just put another batch in the oven – i'm going to bring them to mom tomorrow. She'll LOVE!
Anonymous says
sprinkled with mini chocolate chips and crushed candy cane! Happy holidays.
Anonymous says
made it by mistake in a 9x 13 pan and so it ended up being thin brownies but delicious non the less!
huayyu says
I tried making this and the brownies got stuck in the wax paper. Any suggestions on how to troubleshoot it? Is wax paper different from parchment paper?
Mary says
Yes, wax paper is much thinner, anything like this will stick to it. Parchment is heavy and stiff and nothing will stick to it in the oven.
John in Oban says
Just used half a cup of gluten free plain flour and substituted chopped crystallised ginger for choc chips – delicious – thanks for the recipe – so nice to get a recipe which works spot, exactly as per instructions. I’m so used to following cake recipes where I’ve had to bake at least twice as long as stated that I was very pleasantly surprised 🙂
Mary says
That’s great that it worked well for you, John!
Celia says
Could you sub almond flour or more starch if you don’t use rice flour?
Mary Younkin says
Almond flour will not substitute in this recipe, you might be able to do more starches, though I haven’t tested that myself.
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!