[pinit] After my 8 gluten free brownie recipe extravaganza, where I feared that I had possibly overdone things in the brownie department, our friend and fellow blog reader Donia /rhymes with Lasagna/ wrote me to tell me how wrong, very very wrong, I was. I had underdone gluten free brownie recipes! She told me about a crunchy brownie, but I’m not allowed to say the name of it because I got a letter from a lawyer. It’s a crispy top-of-the-brownie treat that is apparently taking the snack world (and Costco) by storm! I had never even heard of it (I don’t get out much), and they definitely don’t have a gluten free variety. So … I did the only reasonable thing. I made my own.
I scoured the company’s website, read all the amazon reviews I could find on this stuff, then turned to the ingredient list itself (that is always my copycat recipe starting point). These gluten free crunchy brownies have all the richness and chocolatey-ness of brownies, but in a crispy snackie little thing. You’re gonna love it.
The unbaked batter doesn’t look too different from the final brownies. Once it was baked, I broke it up into triangles with the edge of a bench scraper, but mostly because I wanted to be sure I got some pretty pieces since I take pictures of my food. If you’re normal, and don’t photograph your food, you can just break it up all irregular-like.
So … do you know of these crunchy brownies? Or are you like me and had to wait for Donia to tell you about it?
Like this recipe?
Prep time:Cook time:Yield:About 24 pieces (depending upon size)
Preheat your oven to 325°F. Line a large rimmed 13-inch x 18-inch (half-sheet) pan with unbleached parchment paper, and set it aside.
In a small, heat-proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn’t touch the bottom of the bowl. Melt the butter and chocolate, stirring occasionally, until smooth. Remove from the heat and set aside to cool briefly.
In a large bowl, place the flour blend, cocoa powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, add the chocolate and butter mixture and mix to combine. Add the egg white, and mix to combine again. The mixture will be thick and somewhat crumbly. Add the miniature chocolate chips, and mix until they are evenly distributed throughout the batter.
Transfer the mixture to the prepared baking sheet, and spread into an even layer. Place another sheet of parchment paper on top of the batter in the baking sheet, and top with another half sheet pan. Press down evenly on the top sheet pan to press the batter into an even, compressed layer. Remove the top baking sheet and parchment paper, and place in the center of the preheated oven. Bake for about 15 minutes, or until the brownies are mostly firm to the touch. Turn off the oven, prop open the oven door about 4 inches, and allow the brownies to sit in the oven for 15-20 minutes, or until the oven temperature has dropped to about 150°F on an oven thermometer or the brownies are crisp.
Remove the baking sheet from the oven and allow to cool for a few minutes before breaking the brownies into irregular pieces. Store at room temperature in an airtight glass container to retain crispness.