with Almonds and White Chocolate Drizzle
If you've never had the pleasure of trying brownie brittle, now's your chance! This homemade treat is crispy and crunchy, with flavours of rich cocoa and toasted almonds. It's finished with a drizzle of melted white chocolate and a sprinkling of flaky sea salt for that perfect festive bite. Ingredients: White sugar • Grade A egg • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) (soy) • White chocolate chips (sugar, cocoa butter, whole milk powder, whey powder, soya lecithin, natural flavour) (milk, soy) • All-purpose flour (wheat) • Almonds • Cocoa powder • Flaky salt • Instant coffee • Baking powder.
Allergens
Utensils
Tags
White Sugar
0.5 cup
Bittersweet Chocolate Chips
0.25 cup
Cocoa Powder
0.125 cup
Egg
1 unit
Baking Powder
0.5 g
All-Purpose Flour
4 tbsp
Espresso Powder
0.85 g
White Chocolate Chips
0.25 cup
Sea Salt Flakes
5 g
Almonds, sliced
28 g
Oil
3.33 tbsp
Salt
0.125 tsp
- Prepare a parchment-lined baking sheet.
- Carefully separate egg white from yolk and place in a small bowl. Discard egg yolk.
- To a medium microwave-safe bowl, add bitterwseet chocolate chips, sugar, half the espresso powder (use all for 4 servings) and 1 1/2 tbsp (3 tbsp) water.
- Microwave on high in 15 sec increments, stirring after each increment, until chocolate is melted. Stir mixture until smooth.
- Add 3 tbsp (6 tbsp) oil, half the cocoa powder (use all for 4 servings) and 1/8 tsp (1/4 tsp) salt, then mix until combined. Stir in egg white.
- Add 4 tbsp (8 tbsp) flour and 1/8 tsp (1/4 tsp) baking powder, then mix until no floury streaks remain.
- Across prepared baking sheet, spread brownie batter into a rough 8x8-inch rectangle. (NOTE: For 4 servings, spread brownie batter into a 9x13-inch rectangle). Sprinkle almonds over top.
- Bake in the middle of the oven until centre is firm to the touch and no longer shiny, 15-18 min.
- Transfer baking sheet to a wire rack to cool slightly, 10 min.
- Using the parchment paper, lift brownie brittle off baking sheet.
- While still warm, cut or break brownie into rough 3-inch pieces. (NOTE: Brownie brittle will become crispier as it cools).
- Add half the white chocolate chips (use all for 4 servings) and 1 tsp (2 tsp) oil to a small microwave-safe bowl.
- Microwave on high in 15 sec increments, stirring after each increment, until chocolate is melted. Stir mixture until smooth.
- Drizzle melted white chocolate over brownie brittle, then sprinkle with as much flaky sea salt as desired.
- Transfer brownie brittle to the fridge until white chocolate is set, 10-15 min.
- Serve immediately or store in an air-tight container for up to 5 days.
820
kcal
Calories
45
g
Fat
12
g
Saturated Fat
100
g
Carbohydrate
79
g
Sugar
6
g
Dietary Fiber
12
g
Protein
100
mg
Cholesterol
1220
mg
Sodium
0.1
g
Trans Fat
450
mg
Potassium
125
mg
Calcium
6.5
mg
Iron
