Thin, crispy brownie bites for just that little bit of chocolate. Allow about an hour from start to finish.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 egg whites
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp paprika
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup + 2 Tbsp flour
- 3/4 add ins – mini chocolate chips, salted caramel chips (roughly chopped in a food processor), etc.
- flaky sea salt for sprinkling on top
Instructions
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Position a rack in center of oven; preheat to 300°F. Generously grease a large cookie sheet as close to the edges as you can.
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Beat egg whites in a bowl until stiff peaks form. Scrape out and set aside in a small bowl.
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Cut butter into tablespoons in bowl of a stand mixer, or large bowl (you may use same bowl used to beat egg whites). Turn mixer to low and slowly add sugar. Mix until sugar and butter are incorporated.
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Add cocoa powder, paprika, vanilla, salt and flour to bowl. Pulse until all of the dry ingredients are mixed in. Do not over mix. Add beaten egg whites, and mix on low just until egg whites are mixed into batter.
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Fold in your add ins.
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Using a non stick tool, spread batter onto pan covering as much as you can, but don’t worry if it’s not right to the edges. You have a second chance at this.
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Bake at 300 for 5-8 minutes or until batter is melted a bit and looks glossy. Slide pan out of oven and spread the batter evenly, getting as thin as possible.
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Immediately return to oven and bake for 20-25 additional minutes at 300.
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Remove brownies and, using a table knife, cut the brownies. Place pan back in the oven and bake for an additional 10-15 minutes until crispy.
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Remove from oven. Immediately sprinkle with a little sea or kosher salt. Let brownies cool until easily removed from pan, about 15 minutes. cut again and serve.
- Covered or stored in an airtight container, the brownies will keep for 1-2 weeks.
