Thursday, May 15, 2014

Brownie Brittle

I made this for a quick dessert one night after school.  Kathleen made me put the coffee powder in.  It was subtle, but for a non coffee drinker, I could still taste it.  It didn't stop me from eating these!
Brownie Brittle

1/2 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 large egg whites
1 cup sugar
2 tablespoons cocoa powder
1/2 teaspoon espresso powder, optional, for enhanced chocolate flavor
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon nonfat dry milk powder
1 cup chocolate chips, divided

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.

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

In a medium-sized bowl, whisk the egg whites until frothy.  Add the sugar, cocoa powder, espresso powder, oil, and vanilla, beating until smooth.

Whisk in the milk powder, then the flour mixture.  Stir in 1/2 cup of the chocolate chips.

Place the parchment or foil on a jelly roll pan. Spread the batter on the parchment or foil, using a spatula or dough scraper to spread it as thin as possible.

Sprinkle the remaining chips on top of the batter.

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.

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.  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.

Optional: substitute chocolate mint candies (e.g., Andes), peanuts, or whatever you like for the chocolate chips.

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