It’s Janelle week on Planet Byn! Who’s Janelle, you ask? She’s one of my favourite co-workers and friends, and she LOVES treats. She also has an identical twin, which I find endlessly fascinating, and two super cute little daughters.
Now personally, I’m the type of a person who will always choose a centre piece, or maybe a piece with one edge when I’m selecting a brownie or a square. Not J. She needs to have all the corner pieces, and I usually save them just for her. I hate the corner pieces myself, so I’m more than happy to hand them over.
When I saw this recipe for Brownie Brittle on Just a Taste, and it said that this is a recipe for people who are always asking for corner pieces, I showed it to Janelle and she got VERY excited. The problem is that things got a little busy after that so it took a little while for me to get to these. There was a lot of “you know I’m REALLY craving a brownie today” shade thrown my way in the last month, so I had to step it up.
J got her own package of these with a pretty bow, and the rest was thrown to the wolves at the office. Everyone was raving, RAVING I say, about these. I guess they were good, but I really can’t appreciate them as I’m not an edge fan. Janelle said they were crisp but still slightly chewy in the centre, and then I showed her this, and she wanted them all (except weirdly the salted caramel, she is not into the sweet & salty combo, which I find perplexing).
Anyway, make these for the corner-brownie-loving person in your life. They’ll LOVE them!
Source: Just a Taste
2 egg whites
1 cup sugar
2 tbsp cocoa powder
1/2 tsp espresso powder
1/4 cup vegetable oil
1/2 tsp vanilla
1 tbsp skim milk powder (I found this a Bulk Barn)
1/2 cup flour
1/4 tsp baking soda
1/4 tsp salt
1 cup chocolate chips, divided
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until frothy. Add the sugar, cocoa powder, espresso powder, vegetable oil and vanilla. Whisk until smooth.
- Add the dry milk powder and whisk again, then add the flour, baking soda and salt and whisk one last time.
- Stir in half of the chocolate chips.
- Pour the batter onto the parchment lined baking sheet, and spread as thinly as possible with an offset spatula. Sprinkle the remaining chocolate chips over top.
- Baked for 20 minutes, then remove from oven and use a pizza cutter (my genius idea) or a sharp knife to cut the brownie into squares, but do not separate. Return to the oven for 5 more minutes.
- Let cool completely on the baking sheet, then break into squares.