Brownie Brittle

This week I needed to make something fairly quickly, so I started looking through all of the recipes I have saved. I had one recipe that I wanted to make, but it makes quite a few cookies so I will wait to make those. Bar cookies are usually quick to make, but I like to let them chill for a while before cutting them into bars, so those were off the table. I came across these brittle cookies, and they looked perfect.

I have made a brownie cookie that is similar to this recipe, so I figured that these would also be successful. Those cookies were gluten free, but these cookies have ½ cup flour, so a little bit different. Gluten-free cookies are often sticky, and the original blogger noted that these should be crispy. Mine came out of the oven a tiny bit sticky, but I figured that it would lessen as they cool.

The brittle did become firmer as they cooled, but I wouldn’t call them crispy. The edges are crispy, but the edges tend to fly across the kitchen when I cut them. I topped my brittle with chocolate and peanut butter chips, as I didn’t want to chop nuts. You can honestly top these with anything you’d like, which I love! I cut my brittle with a pizza cutter and that worked great! This makes some very tasty cookie in a short amount of time!

Brownie Brittle
2 egg whites
1/2 cup sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla 
1/2 cup flour
3 tablespoons cocoa powder 
1/4 teaspoon baking soda
1/4 teaspoon salt
 1/2 cup chocolate chips
1/2 cup peanut butter chips

Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

In a large mixer bowl, beat the egg whites until frothy. Beat in the sugar and mix well to combine. Add the oil and vanilla and beat to combine. With the mixer running on low, add the flour, cocoa powder, baking soda, and salt. 

Spread the brownie batter on the parchment paper. Using a metal spatula, spread the batter thinly; when I was finished the batter was about 9”x 12”. Top the batter evenly with the chocolate and peanut butter chips.

Bake for 15-20 minutes, until set and firm, but not too dry. Allow the brittle to cool before cutting into random pieces.

Recipe from Princess Pinky Girl