Brownie Crisps

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 2 1/2 dozen 2" x 1 1/2" pieces

Recipe photo

Are you a brownie-lover who invariably heads straight for the crusty, crunchy edges and corners? These easy bars are for you: they're crisp and crunchy, with just a slight hint of chew at the center. Our thanks to Maryann from Staten Island, NY, who shared this recipe with us. And thanks as well to Anna Ginsberg, who worked out a slightly crunchier, less sweet version of an existing crisp brownie recipe on Cookie Madness.

Brownie Crisps

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 2 1/2 dozen 2" x 1 1/2" pieces
Published: 04/08/2013


Tips from our bakers

  • For a change of pace, Maryann suggests substituting chocolate mint candies (e.g., Andes), peanuts, or whatever you like for the chocolate chips.


1) Preheat the oven to 325°F. Get out a jelly roll pan or baking sheet; no need to grease it. Grease a pan-sized piece of parchment; or tear off a sheet of non-stick aluminum foil.

2) Whisk together the flour, salt, and baking soda. Set the mixture aside.

3) In a medium-sized bowl, whisk the egg whites until frothy.

4) Add the sugar, cocoa powder, espresso powder, oil, and vanilla, beating until smooth.

5) Whisk in the milk powder, then the flour mixture.

6) Stir in 1/2 cup of the chocolate chips.

7) Place the parchment or foil on your work surface. Spread the batter on the parchment or foil, using a spatula or dough scraper to spread it as thin as possible.

8) Lift the paper or foil onto the baking sheet. Sprinkle the remaining chips atop the batter.

9) Bake the brittle for 20 minutes. Remove it from the oven, and cut it into squares using a knife, bench knife, or rolling pizza wheel; don't separate the pieces.

10) Return the pan to the oven, and bake the brittle for an additional 5 minutes. Remove it from the oven, and cool on the pan.

11) When the brittle is cool, break it into pieces. Store airtight at room temperature.

Yield: about 2 1/2 dozen 2" x 1 1/2" pieces.


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  • star rating 03/15/2015
  • Sue from western Mass
  • I am all about the brownie edges, and this turned out better than my wildest fantasies. I omitted the chocolate chips, cut back the sugar to 5 ounces, and used reconstituted powdered egg whites because I was out of fresh eggs. Unbelievably easy, too--I actually made the batter in a 2-cup measuring cup, using a small whisk and a fork. They're basically about the thickness of a saltine cracker. Exactly what I needed for that Sunday evening OMG-I-need-brownies-NOW craving.
  • star rating 02/24/2015
  • lindavirgilio from KAF Community
  • My husband asked me for brownies with Peanut Butter chips. He asked me to "burn" them, because he doesn't like them chewy. This recipe looked like just the thing. I substituted dry Buttermilk mix for the milk. This may have contributed to the fact that they are not too sweet. I also used a silicone mat on my baking sheet, cleanup is super easy.
  • 01/25/2015
  • Elle from Chicago
  • I was disappointed in these. They were too oily and overly sweet for my taste. I wonder if using less sugar and a nut oil (I used canola) would improve the taste. The directions were thorough and they're easy enough to make, but I'll stick with other chocolate treats, I think.
    I'm sorry this recipe did not meet your expectations. For help troubleshooting this or any recipe, please give our Baker's Hotline a call at 855-371-2253. Barb@KAF
  • star rating 09/14/2014
  • loves to bake from KAF Community
  • once told these "brownies" were supposed to be "flat" rather than a batch that didn't rise, folks at a neighborhood gather gave them a try and then they went quickly. definitely quick and easy to prepare. using an off set spatula dipped in water is very helpful to spreading the batter to the needed thinness.
  • star rating 07/15/2014
  • Natalie from Montreal, Quebec
  • This recipe was good, but next time I will reduce the amount of sugar by half because I found it to be a bit too sweet.
  • star rating 02/02/2014
  • Monica from New Windsor, NY
  • Nice recipe! Easy to prepare, not a huge amount of ingredients, delicious result. Crispy and chewy at the same time! I used 1/2 cup mini-chips in the batter to make the spreading easier. Spread batter on non-stick foil already in the pan. Worked like a charm!
  • star rating 10/01/2013
  • dkneipp from KAF Community
  • Wonderful easy recipe. Both my husband and I loved the recipe and there is no doubt that I will be making this often for us. And much quicker to make than cookies. The only thing that I would do different is that I would put the greased parchment paper on the jellyroll pan before pouring and spreading the batter!
  • star rating 07/04/2013
  • bluebirdofhappiness from KAF Community
  • These are very tasty! They are the perfect thing when you just need a taste of chocolate without going hog wild. However, I found that the batter was so thick that I couldn't spread it thin enough. I am thinking that next time I make these (which will be soon!), I will use 3 egg whites to make the batter more spreadable and the final product crisper. Thoughts?
    When dough is difficult to spread, consider a wet offset frosting spatula to help! If you decide to use the increased egg whites, do let us know the results of your testing. Happy Baking! Irene@KAF
  • star rating 05/30/2013
  • Rebecca from Oak Grove, Arkansas
  • I thought these were very good. I plan on trying to make a peanut butter version with peanut butter chips and maybe just a chocolate chip cookie type version.
  • star rating 05/27/2013
  • erinhibshman from KAF Community
  • This was a delicious, lower fat way to make brownies. This reminded me of a cross between KA Brownies from the flour bag, and the chocolate cookies on this site that use only egg whites. I couldn't believe it only had 2 tbsp. of cocoa! I will definitely be making these again and again! I cannot wait to try some of the variations.
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