Crispy, crunchy, and lovingly garnished with dark chocolate, coconut, and almonds, this Coconut Almond Brownie Brittle is the almost-brownie you won't be able to stop snacking on!
Course Dessert
Cuisine American
Keyword brownie brittle
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 24
Calories 96kcal
Author Erica
Ingredients
2egg whites
⅔cupsugar
2tablespoonscocoa powder
½teaspoonespresso powder
¼cupcoconut oilmelted
¼teaspoonvanilla extract
¼teaspoonsalt
¼teaspoonbaking powder
1tablespoonnon-fat dry milk powder
½cupall-purpose floursifted
½cupchocolate chipsplus more for sprinkling
⅓cupshredded coconut
½cupalmondsslivered, chopped, or sliced
Instructions
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper, then spray with cooking spray.
In a medium bowl, whisk egg whites until foamy.
Add sugar and whisk to combine; then add cocoa powder, espresso powder, oil, and vanilla, whisking until smooth.
Whisk in salt, baking powder, and powdered milk, then add flour and stir until well-combined. Stir in chocolate chips.
Pour batter on to cookie sheet and spread as thinly as possible with a spatula- the thinner, the crispier!
Sprinkle the top of the batter with the extra chocolate chips, coconut, and almonds.
Bake for 20 minutes; remove pan from oven and, using a pizza cutter, score the brittle. Return to oven for 5 more minutes.
Remove from oven and allow brittle to cool on the cookie sheet before breaking it apart and digging in!