Crisp and crunchy, with just a slight hint of chew at the center!
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Amount Per Serving
Calories from Fat 967
% Daily Value *
Total Fat 109g
Saturated Fat 36g
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 53g
Total Carbohydrates 360g
Dietary Fiber 11g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large egg whites
- 1 cup sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon espresso powder, optional, for enhanced chocolate flavor
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 tablespoon Baker's Special Dry Milk or nonfat dry milk powder
- 1 cup chocolate chips, divided
- 1) Preheat the oven to 325°F. Get out a jelly roll pan or baking sheet; no need to grease it. Grease a pan-sized piece of parchment; or tear off a sheet of non-stick aluminum foil.
- 2) Whisk together the flour, salt, and baking soda. Set the mixture aside.
- 3) In a medium-sized bowl, whisk the egg whites until frothy.
- 4) Add the sugar, cocoa powder, espresso powder, oil, and vanilla, beating until smooth.
- 5) Whisk in the milk powder, then the flour mixture.
- 6) Stir in 1/2 cup of the chocolate chips.
- 7) Place the parchment or foil on your work surface. Spread the batter on the parchment or foil, using a spatula or dough scraper to spread it as thin as possible.
- 8) Lift the paper or foil onto the baking sheet. Sprinkle the remaining chips atop the batter.
- 9) Bake the brittle for 20 minutes. Remove it from the oven, and cut it into squares using a knife, bench knife, or rolling pizza wheel; don't separate the pieces.
- 10) Return the pan to the oven, and bake the brittle for an additional 5 minutes. Remove it from the oven, and cool on the pan.
- 11) When the brittle is cool, break it into pieces. Store airtight at room temperature.
- Yield: about 2 1/2 dozen 2" x 1 1/2" pieces.
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