Friday, August 8, 2014

Crunchy Brownie Crisps {traditional and gluten free recipes}

Crispy, crunchy, wafer thin brownies, for snacking or dessert - gluten free and traditional recipes by Barefeet In The Kitchen
Crispy, crunchy, wafer thin brownies are spectacularly tasty for snacking on their own or alongside a dish of ice cream. (They are also delicious as ice cream sandwiches!) I tried the original version of this snack for the first time while I was in Miami, and from the very first bite, it was one of the most addictive store-bought snacks I've ever tried. We were all hooked. Each brownie crisp tastes like the very best corner bite of a traditional pan of brownies.

If you haven't tried this yet, you really do need to. It's a snack / dessert like no other! I knew I needed to create my own version so that my family would be able to enjoy it as often as we wanted. Lucky for me, my friend Rebecca beat me to it and I barely had to adapt her recipe to meet our needs.

This is a gluten free homemade version of the very well known crispy crunchy brownies. My kids went crazy over this treat and my friends and I enjoyed ours with bowls of ice cream last last night. When I tell you these babies are crunchy, don't just take my word for it, check out this 3 second video:

COOK'S NOTE: The parchment for this recipe is non-negotiable. It is required in order to remove the crunchy brownie crisps from the pan. They will stick like crazy to the pan if you try to make this without a liner. I have not tried this on my Silpat mats, but it should work that way as well.

Crunchy Brownie Crisps {traditional and gluten free recipes}

recipe adapted from Foodie with Family
Yield: 24 pieces
(printable link)

1 large egg white

1/2 cup white sugar
1/4 cup light flavored olive oil, or the cooking oil of your choice
2 tablespoons water
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/3 cup brown rice flour *
2 tablespoons potato starch *
2 tablespoons tapioca starch *
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips
* If you are not in need of a gluten free recipe, simply substitute a total of 1/2 cup all-purpose flour for the items marked with an *

Preheat the oven to 325 degrees. Line a large baking sheet, 18x13 inches, with parchment paper. In a mixing bowl, whisk the egg white until it is frothy, about 1 minute. (I used the whisk attachment on my stand mixer, although this could certainly be done by hand.) Add the sugar, and whisk again until combined. Add the oil, water, and vanilla and which until smooth again.

Add the cocoa, flour, starches, baking soda, and salt, and whisk once more until smooth and shiny. The batter should be pourable and similar to cake batter. Scrape it onto the parchment lined baking sheet and use a spatula to spread it close to the sides of the pan. It should be very thin and as even as possible. Sprinkle the chocolate chips across top of the batter.

Bake for 15 minutes, remove from the oven and slice (or score) into desired sizes. Return the pan to the oven and bake an additional 10 minutes. Remove from the oven and let cool completely before breaking the brownie crisps along the scored lines. Enjoy!

STORAGE NOTE: I stored my brownie crisps in a container with the lid cracked slightly. This should prevent them from softening in an airtight container. Of course, if your family is anything like mine, the brownie crisps won't last long enough for that anyways.
Crispy, crunchy, wafer thin brownies, for snacking or dessert - gluten free and traditional recipes

ONE YEAR AGO TODAY: Crock-Pot Brown Sugar and Balsamic Pork Roast
TWO YEARS AGO TODAY: Caramel PB Banana Milkshake
THREE YEARS AGO TODAY: Veggie Omelets ~ Made By My Man


  1. Oh my GOSH! You made Brownie Brittle!! I'm so impressed. I can't wait to try it!!

  2. Hey, Mary, you know what these would be great for? Replacing the graham crackers for S'mores! I'm going to the mountains this weekend and was about to go buy (or make) some gluten free graham crackers for our S'mores...but this will be so much better! Thanks!

    1. You read my mind!! I already have the chocolate and the marshmallows in the cupboard. I'm planning to try that this weekend!

    2. Well, then, we'll be eating it together...well, kind of! lol

  3. This sounds amazing. I can't wait to try them. I love brownies and also love crunchy. Whats not to love with these.

  4. Just in time! I'm having my 3 sisters over for our annual luncheon in a week, and two of them are on gluten-free diets. I've been trying to come up with a fun dessert, and this will be it!
    Thank you!

  5. I have bought brownie crisps and it did not occur to me that I could make them. Thanks for sharing.


  6. Yum! Can't wait to make these. I've heard the buzz around the store bought versions of these. But haven't tried them. Yours look FAB

  7. May I know what's the total amount of all purpose flour I should use if I don't need a gluten free recipe? Thanks.

    1. Substitute a total of 1/2 cup all purpose flour. I hope that helps!

  8. Oh my goodness, this looks fantastic. I think we may have to bake those for breakfast tomorrow!

  9. made these last night - sprinkled with mini choc bits, heath bits and pecans. came out amazing. just put another batch in the oven - i'm going to bring them to mom tomorrow. She'll LOVE!

  10. sprinkled with mini chocolate chips and crushed candy cane! Happy holidays.

  11. made it by mistake in a 9x 13 pan and so it ended up being thin brownies but delicious non the less!

  12. I tried making this and the brownies got stuck in the wax paper. Any suggestions on how to troubleshoot it? Is wax paper different from parchment paper?

    1. Yes, wax paper is much thinner, anything like this will stick to it. Parchment is heavy and stiff and nothing will stick to it in the oven.