Thin and Crispy Homemade Brownie Thins
So if you’re like me, and many others, you’ve been trying to find balance when it comes to your love affair and consumption of sweets. Well I believe that my brownie brittle is a perfect solution to this conundrum, I mean how could it not be? Brownie batter baked into a super thin sheet layer, baked to crisp perfection and then broken into pieces. This is the perfect way to satisfy your sweet tooth without over consumption – right? Right? That is if you apply the necessary skill of self control and don’t end up finishing two thirds of your batch entire batch…..I digress. Simply put, if you make this brittle, which you absolutely must because it is every chocolate lovers dream, don’t be like me…exercise self discipline and save some brittle for your peeps – they deserve some too! Enjoy!
- ½ cup butter, melted
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg
- ¼ cup cocoa powder
- ½ cup flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon expresso powder
- Preheat oven to 350º F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Cream together sugar, butter, egg, and vanilla in a bowl. Sift cocoa powder, flour, salt and expresso powder into wet mixture. Stir to combine.
- Pour batter onto greased cookie sheet, lined with parchment paper or a silicone mat. Spread batter in a thin layer, evenly onto your prepared cookie sheet. Bake in preheated oven 20-25 minutes. Allow to cool completely and then break into pieces. Store in an airtight container.