About the Recipe
adapted from King Arthur Flour
The perfect ratio of edges and corners to chewy middle, this brownie brittle is a decadent flavor experience with the addition of Chocolate Chile with Tart Cherries granola. Way too good for just one.
1/2 cup flour
1/4 t salt
1/4 t baking soda
2 egg whites
2/3 cup sugar
2T cocoa powder
1/2 t espresso powder
1/4 cup canola oil
1/2 t vanilla bean paste (can swap 1:1 vanilla extract)
1/2 cup chocolate chips
Preheat oven to 325 degrees. Adjust oven rack to middle position. Line a rimmed baking sheet with parchment paper and grease with non-stick cooking spray. In small bowl, whisk to combine flour, salt and baking soda. Set aside.
In large bowl, vigorously whisk egg whites until frothy. Alternatively, you can use a hand-held mixer or stand mixer fitted with the whisk attachment. To egg whites add sugar, cocoa powder, espresso powder, oil, and vanilla bean paste, and whisk until smooth. Whisk in the flour mixture. Fold in 1/2 cup of granola.
Transfer batter to prepared lined baking sheet. Spread batter, using an offset spatula, as thin as possible. Batter should cover all but about a 1-inch border of the rimmed baking sheet. Evenly sprinkle the remaining 1/2 cup of granola and all of the chocolate chips atop the batter.
Bake brittle 20 minutes then remove and cut into desired shapes using a bench knife/cutter or pizza wheel. Keep the shapes uneven in size and shape with sharp corners for the best texture. Do not separate pieces. Return pan to oven and finish cooking for an additional 5-7 minutes. Remove from oven and let cool completely in pan. When cool, break brittle into pieces at par baked cuts. Store in air tight container, or freeze for longer keep.