Brownie brittle paleo
Some whisky business in the kitchen😏 Brownie brittle bakers beware!! I made paleo brownie brittle for work snackies. If you like the crunchy corners of the brownie, you’ll love these! And it’s easier on the teeth and easy to eat…maybe too easy to eat though 😂 yummy chocolate poppables.
Make sure to use parchment paper or it’s going to be a sticky issue. I have a silpat, but it’s in TN🙄
The edge pieces are definitely crispier than the middle pieces, so you can choose if you want to leave them like that or remove the edge pieces and cook the middle ones an extra few minutes. I thought it was crispy enough, they become more brittle when they cool
This brittle is thin, rich, chocolatey and such a fun version of traditional brownies. These are of course a treat, but they’re a little healthier since they’re dairy free, gluten free, and free of refined sugars. Watch out, they may be addicting, so take your whisk!
2 cup almond flour
1/2 teaspoon baing powder
1/4 teaspoon salt
2 large egg whites
3/4 cup coconut sugar
3 tablespoons cocoa powder
1/4 cup melted Coconut Oil
1 teaspoon vanilla extract
1/3 cup dairy free mini chocolate chips, optional
Sea salt to sprinkle on top, optional
Preheat oven to 325° and line a sheet tray with parchment paper
In a bowl, combine almond flour, baking powder and salt. Mix until combined.
In a large bowl, whisk egg whites until frothy, about 1 minute. Add sugar and whisk. Whisk in cocoa powder, then coconut oil and vanilla.
Add in almond flour mixture and whisk once more until completely smooth.
Pour mixture onto the prepared sheet tray and spread thin about 12x8 inches. Sprinkle with chocolate chips and sea salt
Bake 15-18 minutes then remove from the oven and let cool 5 minutes. Cut into squares (about 24) and slightly spead them apart. Bake another 5-10 minutes to crisp them. Remove from oven and let cool. They will get crispier as they cool #brownies #paleorecipes #paleobrownies
If you love the idea of healthier snacks that still satisfy your chocolate cravings, paleo brownie brittle is a fantastic option to keep in your kitchen rotation. What makes this treat stand out is not only its rich chocolate flavor but also its texture — thin, crispy, and lightweight, making it easy to munch on without feeling too heavy or sticky. From my experience, the key to getting the perfect brownie brittle texture lies in baking it thin and using parchment paper to avoid any stickiness, especially if you don’t have a silicone baking mat on hand. One tip: don’t rush cooling. Allow the brownies to cool completely after baking, as they continue to crisp up once off the heat, enhancing that brittle snap we all love. The edges tend to be crunchier and more irresistible, but giving the middle pieces a little extra time in the oven helps create a uniform crispiness. Using natural ingredients like almond flour and coconut sugar not only keeps the brownies paleo-friendly but also satisfies those looking to cut down on refined sugars and gluten. Plus, incorporating dairy-free mini chocolate chips tips the flavor scale without compromising dietary restrictions. This recipe is versatile too! You can sprinkle a pinch of sea salt on top just before baking for a delightful sweet-salty contrast that enhances the chocolate notes. It’s also great for meal prep: store your brownie brittle in an airtight container, and it remains fresh and crisp for several days—perfect for grabbing a quick snack at work or on the go. Finally, this treat is wonderfully shareable and can be customized with nuts, seeds, or even a dash of cinnamon for a warm spice twist. Whether you’re new to paleo snacks or a seasoned baker, this brownie brittle recipe is a fun and rewarding way to satisfy your sweet tooth without derailing your healthy eating goals.