Description
A deliciously light and chocolatey brittle perfect for satisfying your sweet tooth!
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon espresso powder, optional
- 2 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven to 325˚F / 160˚C.
- Prepare a large rimmed baking sheet with parchment paper. Add a few drops of oil (or a few spritzes of cookie spray) to the corners of the baking sheet to get the parchment to adhere.
- In a medium bowl, whisk together the flour, salt, baking soda, cocoa powder, and espresso powder. Set aside.
- In a separate large mixing bowl, whip together the egg whites and sugar with a hand mixer until very light and fluffy, about 5 minutes.
- Add in the oil and vanilla extract, and mix until well incorporated.
- Add the dry ingredient mix into the wet ingredient mix in two batches, mixing until no dry streaks remain. Do not over mix.
- Pour the batter out onto the prepared baking sheet. Use an offset spatula to evenly spread batter onto the prepared baking sheet. It should be about 1/8th of inch thick and extend to the edges of the paper.
- Sprinkle mini chocolate chips evenly over the top of the batter.
- Bake for 20-23 minutes, until the edges just barely start to darken.
- Set aside to cool.
- When completely cooled, break apart the brittle, and enjoy!
Notes
- Store in an airtight container for up to a week.
- Try adding different types of chocolate or nuts for variation!
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg