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Prep time
10 minutes
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Cook time
35 minutes
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makes
12 to 16 pieces
Author Notes
This cocoa-and-chocolate-chip brittle manifests somewhere between a cracker and a shortbread, and is the kind of sweet you can have after lunch without later crashing and falling asleep at your desk. The recipe comes from Chula King in the Sarasota Herald-Tribune. —Amanda Hesser
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Ingredients
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1/2 cup
all-purpose flour
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1/4 cup
unsweetened cocoa powder
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1/4 teaspoon
baking soda
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1/4 teaspoon
kosher salt
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1/4 cup
vegetable oil
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1/4 cup
bittersweet chocolate — can use chips or a bar, roughly chopped
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2
large egg whites
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3/4 cup
granulated sugar
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1 teaspoon
vanilla extract
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1/2 cup
semi-sweet chocolate chips
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1/2 cup
chopped pecans, toasted
Directions
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Preheat oven to 325°F. Grease a 13-inch x18-inch sheet pan and place a piece of parchment paper on the greased pan. This will ensure the parchment paper does not slide around when you are spreading the thick brownie brittle batter. Set aside.
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Whisk together the dry ingredients in a medium bowl and then set aside.
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Combine the vegetable oil and bittersweet chocolate in a microwave-safe dish. Microwave on 50% power in 30-second increments until the chocolate is melted, about 1 minute and 30 seconds. Stir to combine. Allow to cool slightly.
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Beat egg whites on high in a medium bowl until frothy, about 20 seconds (this can be done with a wire whisk instead of a mixer). Add sugar and vanilla extract. Beat on high until satiny, about 30 seconds.
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Add the chocolate mixture to the egg whites. Beat on high until well combined, about 20 seconds.
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Add the dry ingredients to the egg-white mixture. Beat on low just until combined. Fold in the semi-sweet chocolate chips and the toasted pecan pieces, saving some to sprinkle over the top. The batter will be thick.
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Transfer the brownie brittle batter to the prepared baking sheet and spread it into a thin layer. It doesn’t need to reach the edges, but you’ll want to spread it as thinly as possibly, keeping the layer a somewhat even thickness. Sprinkle remaining pecan pieces on top.
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Bake for 30-35 minutes or until crispy. Remove from the oven and allow to cool completely. Break into pieces. Enjoy!
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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