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Chocolate Chip and Caramel Brownie Crisps

A light and crisp sweet treat that satisfies a crunchy and sweet craving without being too indulgent!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 Squares

Ingredients

  • 1 Egg White
  • 1/2 Cup Sugar
  • 1/4 Cup Coconut Oil
  • 2 Tablespoons Milk any %
  • 1/2 Teaspoon Nieseln-Massey Pure Tahitian Vanilla Extract
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/2 Cup All Purpose Flour
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 6 Caramel Baking Pieces each cut into 4ths

Instructions

  1. Preheat the oven to 325 degrees F. Line a 9x13 baking sheet with parchment paper and set off to the side.
  2. Add egg white to the bowl of an electric stand mixer fitted with the whisk attachment. Whip egg for one minute until frothy. You can also just use a hand mixer.
  3. Add the sugar and whip together until combined and smooth.
  4. Add oil, milk, and vanilla to the bowl. Whip until smooth.
  5. Combine the flour, cocoa powder, salt, baking soda in a small mixing bowl. Add the dry ingredients to the bowl and beat on low until smooth and combined.
  6. Spread the batter in a very thin layer over the parchment. Top with chips and caramel bits. Bake for 15 minutes.
  7. Remove from oven. Score crisps into 16 square pieces. Bake for another 10 minutes. Cool completely on baking sheet.
  8. Once cooled, break along score mars and store in a semi-air-tight container. Leave the lid to a tupperware container slightly open and store on the counter.