Better Than Brownies

I really haven’t been cooking much this month. I’m a little sluggish I guess and not many mouths around to feed. And then I had my wisdom teeth pulled…. All four of them...A real appetizer killer. Anyway...I did find this morsel of a recipe which has been well received. The Judge liked it – what else could you ask for?!

Pecan Brownie Brittle

 IMG_Brownie on Sheet 5945

IMG_Brownie on Sheet 5945

Preheat over to 325°

Ingredients:

2 oz unsweetened chocolate

1/3 cup butter

1 cup sugar

1 tsp vanilla

½ cup unbleached flour

¼ tsp salt

¼ tsp baking soda

2 egg whites

½ cup pecans chopped

a handful of cocoa nibs

finishing salt like Maldon

Directions: Line a baking sheet with parchment and spray with coconut oil or another baking spray.

Place butter and chocolate in the top of a double boiler or microwave safe bowl and heat until melted (if you use a microwave use 30-second intervals and stir after each). Once melted, stir in sugar and vanilla extract and set aside.

Whisk together in a bowl the flour, salt and baking soda. Set aside. Put egg whites in the bowl of an electric mixer with the whisk attachment and beat on medium high until the egg whites are frothy about 4-5 minutes. Add in the chocolate mixture and beat until combined.

Turn the mixer to low and beat in flour mixture until just combined.

Spread the batter onto the parchment paper lined baking sheet – using a spatula to spread it as thin as possible. Don’t worry about spreading it into the corners of the pan – not likely that will happen. Sprinkle the top with chopped pecans and cocoa nibs and a tiny bit of finishing salt like Maldon.  Bake at 325° F for 25 minutes.

Remove from oven and let cool in the pan. Break up the brittle into pieces using your hands. Alternatively, remove the pan from the over after about 20-minutes and score the brittle. Put it back into the oven for 5 more minutes. After you remove it, cool it in the pan, it should break apart at the score lines. Theoretically.  Enjoy.

*To print or email this recipe, please click on the print or email icon on the bottom left side of the page.