Delicious chocolate treats, these Salted Toffee Brownie Crisps are great for snacking or perfect for holiday gifting, as they keep and travel well!
Are you a fan of Brownie Brittle™? If so, you’ll love these. While not a “clone-of”, they are definitely in the spirit of. Crisp, thin chocolate cookies, combine with creamy milk chocolate chips and a topping of toffee bits and flaky salt. They are great to have around when you feel like a bit of chocolate and they are also perfect for holiday gifts!
These crisps keep really well, as they are quite dried and crisp to begin with. They are also very sturdy, so they travel well. They would be great packaged up and shared this holiday season.
Cook’s Notes for Salted Toffee Brownie Crisps
A Silpat or similar silicone baking mat will definitely make baking these treats much easier, as it is super easy to spread the batter to a thin and even consistency on that surface. If you don’t have a silicon mat, you can use parchment paper, it’s just going to be a bit more work to spread the batter, as it will move around on you as you spread. It’s trickier, but completely do-able, if that’s what you have.
It’s important to note that baking time will vary, depending on individual ovens and even the thickness of the baking sheet you use. In my oven, with a fairly thick baking sheet, mine need a total of 27-28 minutes to come out crispy. It’s not always easy to tell when they are done, as they crisp up as they cool. They should look nice and flat (no puffy areas) and more matte than shiny. Check the outside thin edges, they should be starting to get dark. If you find you have under-baked them, you can either just enjoy them a little softer or you can separate the pieces, place on a baking sheet and pop back in to a 325 F. oven for 3-5 minutes and then let cool on the pan. This should crisp them up (though will melt your toffee bits).
When cutting the brittle with a pizza cutter, I like to make a cut all around the outside about 1/2-3/4 inch in, so that later on when I break it apart, the thin outside edges can be discarded (they tend to be a bit over-cooked anyway, as they are the thinest part). Then I cut the inside area into 1 1/2-inch squares.
I used SKOR™ toffee bits, as that’s what is available here in Canada. I’m sure there are similar type bits elsewhere. If not, smashing up a SKOR™ bar or a similar chocolate covered toffee bar would also work.
A great flaky salt like Maldon’s is perfect for topping these treats. If you don’t have a flaky salt, any coarse salt is fine, but you’ll probably want to use a bit less.
I have tried these with semi-sweet chocolate chips, bitter-sweet chocolate chips and milk chocolate chips in these and while not usually my choice of chocolate chip, I definitely preferred the milk chocolate chips, so I would recommend that combination, for sure, if you can. The cookie base is quite chocolate and not super sweet, so the sweeter milk chocolate creates a lovely balance of chocolate flavours.
Salted Toffee Brownie Crisps
For the crisps:
- 2 large egg whites
- 2/3 cup white sugar
- 1/2 tsp vanilla
- 1/4 cup butter, melted and cooled
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 cup milk chocolate chips
For the topping:
- 1/3-1/2 cup SKOR Toffee bits
- Flaky salt
Preheat oven to 325 with oven rack in centre of oven. Prepare a heavy baking sheet with a Silpat or similar silicone baking mat. (*You can use parchment paper, it's just a little trickier to spread the batter, as the paper will move around on you. Tricky, but do-able if that's all you have on hand, so give it a go :)
In a medium bowl, whisk the egg whites until really foamy. Add the sugar and whisk until smooth and creamy. Whisk in the vanilla. Add the melted/cooled butter and whisk to combine. Add the cocoa powder and flour and use a rubber spatulala to fold in just until blended.
Pour batter on to prepared baking sheet. Using a spatula, spread the batter evenly in to a 9 1/2-inch x 14 1/2-inch rectangle (if using a Silpat, that would be the exact size of the inner cream coloured area, excluding the orange border area). Try to get the batter as evenly thick as possible. Scatter top with milk chocolate chips.
Place in pre-heated oven and bake for 20 minutes. Remove from oven and using a pizza cutter, cut in to squares about 1 1/2-inches square, but do not break apart the squares. Return to the oven and bake a further 6-8 minutes or so, or until crisps look flat and firm. Remove from oven. Sprinkle with toffee bits and flaky salt. Allow to cool on the baking sheet for 3-4 minutes, then carefully slide the crisps still on the silpat on to a cooling rack to cool completely. Break apart once fully cooled. Store in an airtight container.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!