Ingredients
24
24 servings
- •nonstick cooking spray
- •0.33333334326744 cup butter
- •2 (1 ounce) squares 65% dark chocolate, chopped
- •1 cup white sugar
- •1 teaspoon vanilla extract
- •0.5 teaspoon instant espresso powder
- •0.5 cup unbleached all-purpose flour
- •2 tablespoons unsweetened cocoa powder
- •0.25 teaspoon salt
- •0.25 teaspoon baking soda
- •2 large egg whites
- •0.5 cup mini chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 13x18-inch baking sheet with parchment paper and lightly grease with nonstick spray.
- Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir in sugar, vanilla, and espresso. Set aside.
- Whisk together flour, cocoa powder, salt, and baking soda in a medium bowl.
- Beat egg whites in a large bowl with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in flour mixture until a thick batter forms.
- Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure batter is as thin as possible. Remove the top baking sheet, peel off plastic wrap, and sprinkle chocolate chips over batter.
- Bake in the preheated oven until crisp, about 25 minutes. Allow brittle to cool on the baking sheet before breaking into pieces.
Nutritional Facts
Per 24 servings
- Calories: 97
- Carbohydrate: 14g
- Fat: 5g
- Fiber: 1g
- Protein: 1g
- Sugar: 12g
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