Janet's Brownie Brittle

This is a recipe I originally found in a cookbook (Sprinkles)  who attributed this recipe to another Janet (Dalton), an acclaimed and award winning pastry chef.  I've done some small tweaks to make this into a recipe our family and friends request frequently.  An added bonus, it also uses up those extra egg whites I often have from other recipes.

Think of a thin chocolate cookie brownie.  Crunchy on the outside with a little chew on the inside.  Eat them as is or two pieces with a scoop of ice cream in-between.  Any small pieces are saved and sprinkles over ice cream.  Thankfully it freezes well because otherwise it would be inhaled in one day!

Janet's Brownie Brittle

Janet's Brownie Brittle

½ c. all purpose flour

2 Tbsp unsweetened Dutch Process cocoa powder*

¼ tsp baking soda

2 oz. bittersweet chocolate

3 oz or 6 Tbsp butter
1 cup white sugar
½ tsp instant espresso powder

1 tsp vanilla extract

2 large egg whites

1½  oz or ¼ c. finely chopped semi sweet chocolate 

1. Sift together flour, cocoa powder, and baking soda in small bowl.  Set aside. 
2. In a medium sized microwave safe bowl, melt chocolate and butter on high for 1 minute.  Stir and continue every 30 seconds to stir until smooth.  Stir in sugar, espresso powder and vanilla.
3. In mixer fitted with whisk or I use a hand held fitted with whisk, beat egg whiles in medium bowl on high until frothy about 2 minutes.  It looks foamy like bubble bath.  On medium speed, add the cooled chocolate mixture and on low speed add flour mixture until just combined.
4. Preheat oven to 325℉ on convection.  Line 2 baking sheets with parchment and spray with vegetable oil (Pam).
5. Spray off set spatula with Pam.  Divide dough between the two sheet pans.  Carefully spread dough thinly over parchment.  Spread as thinly and evenly as you can.  Sprinkle the finely chopped chocolate on top. Place pans in oven and bake for 10 minutes turning the trays back to front and switching the pans top to bottom half way through.  Turn off oven and leave in the oven for an hour or overnight.  Do not open the oven door.
6. Remove from parchment.  Break up into suitable pieces.  Store in container for 1 week if it lasts that long.  It can also be frozen.
7. If you want the brittle crisp outside but a little bit gooey inside, let the pans sit in the oven for another 10 minutes after turning off the oven.  Leave on parchment till cold.  Remove.

Enjoy

*I honestly think Dutch Process cocoa powder is worth looking for and purchasing if you are a dark chocolate lover.  You can use regular cocoa powder in this recipe.  It will still be wonderful.