Brownie Crisp

Recipe View 5 mins Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper. This prevents sticking and aids in easy removal. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the granulated sugar, melted butter, vanilla extract, and espresso powder (if using) until well combined. Gently beat in the egg whites until the mixture is smooth. (5 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The batter should be thin and spreadable. (3 minutes)

Recipe View 5 mins Spread the batter thinly and evenly onto the prepared baking sheet, aiming for a thickness similar to a slice of American cheese. This is crucial for achieving the desired crispness. (5 minutes)

Recipe View 20 mins Bake in the preheated oven for approximately 20 minutes, or until the edges are set and the center appears nearly cooked through. (20 minutes)

Recipe View 2 mins Remove the baking sheet from the oven and, using a sharp knife or pizza cutter, gently score the batter into a shallow square pattern. This will make it easier to break the crisps into individual pieces later. (2 minutes)

Recipe View 5 mins Return the baking sheet to the oven and bake for an additional 5 minutes, or until the batter is crisp and set. Watch carefully to prevent burning. (5 minutes)

Recipe View 5 mins Remove from the oven and let cool in the pan for 5 minutes before transferring the parchment paper with the brownie crisp to a wire rack to cool completely. (5 minutes)

Recipe View Once cooled, break the brownie crisp along the scored lines into individual squares. Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.