These homemade brownie crisps are thin, crunchy, and intensely chocolatey. They come together with simple pantry ingredients in about 30–35 minutes and need only a bowl and a whisk. The result is a delightfully addictive snack or dessert topping with the satisfying snap of a cookie and the deep flavor of a brownie.
I first tasted brownie crisps in 2015 while waiting in an airport lounge. I kept snacking on them and immediately wanted to recreate the crisp, chocolatey texture at home. After many tests, I’ve found the right balance between bold brownie flavor and a delicate, crunchy finish.
Why you’ll love this recipe
- Simple ingredients – The recipe uses ten straightforward ingredients, most of which are likely already in your pantry.
- Easy method – No mixer or special equipment required. Mix, spread thin, and bake.
- Deep chocolate flavor – A small amount of espresso powder enhances the chocolate without making the crisps taste like coffee.
I’ve tested this thoroughly and include tips below to help you get the thinnest, crispiest results every time.
Key ingredient notes
- Flour – All-purpose flour provides structure. A 1:1 gluten-free all-purpose flour may work but I haven’t tested it.
- Unsweetened cocoa powder – Natural or Dutch-processed cocoa both work; use whichever you have.
- Cornstarch – Helps dry the batter slightly for a crisp, brittle texture instead of a tender crumb.
- Instant espresso powder – Optional but recommended. A small amount enhances chocolate flavor without adding a coffee taste; decaf also works.
- Egg whites – Egg whites help create the thin, crisp texture these crisps are known for.
- Granulated sugar – Contributes sweetness and promotes crispness in the finished crisps.
How to make brownie crisps from scratch
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whisk the egg whites, sugar, and vanilla in a medium bowl until foamy.
- Whisk the dry ingredients—flour, cocoa, cornstarch, espresso powder (if using), salt, and baking soda—in another bowl.
- Fold the dry mix into the foamy egg whites until just combined, then stir in the melted butter.
- Pour the batter onto the prepared sheet.
- Spread it very thinly and evenly with an offset spatula. The thinner the layer, the crispier the result.
- Bake for about 25 minutes, until the batter sets.
- Cool completely on a wire rack before peeling off the parchment; the crisps firm up as they cool.
- Break the large sheet into smaller pieces once cooled. If you prefer shapes, cut them while the slab is still warm and pliable; once cooled it becomes brittle and will shatter.
Create shapes
Use a knife or cookie cutters to make even shapes—cut immediately after baking while the crisps are warm and soft, then allow them to cool and crisp fully.
Tips for success
- Keep extra fat out of the batter aside from the specified butter. Too much fat prevents the crisps from drying and snapping.
- Use parchment paper rather than a silicone mat for best crisping; silicone can require longer baking or a second bake.
- Spread evenly with an offset spatula so the entire sheet bakes uniformly thin.
- Cool completely before handling—warm crisps are soft and will break if you try to move them too soon.
Storing tips
Once fully cooled, store brownie crisps in an airtight container or resealable bag at room temperature for up to 5 days. They are best eaten within that timeframe for maximum crispness.
FAQs
Yes. Fold in or sprinkle mix-ins onto the batter before it cools. Popular choices include chopped nuts, chocolate chips, coconut flakes, toffee bits, or small candies—keep additions small and sparse so the sheet still bakes thin and evenly.
They are delicious on their own, perfect for snacking, and they also make a crunchy garnish for ice cream or a fun dipping vehicle for dessert dips and chocolate spreads.
More brownie desserts
- Snickers Brownies
- German Chocolate Brownies
- Fudgy Raspberry Brownies
- Extra Fudgy KitKat Brownies
Brownie Crisps
For the crispiest results, spread the batter as thin as possible before baking.
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Ingredients
- ½ cup (60 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder (natural or Dutched)
- 1 tablespoon (8 g) cornstarch
- ½–1 teaspoon instant espresso powder (optional)
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon baking soda
- 2 egg whites (about 70 g)
- 1 cup (200 g) granulated sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons (30 g) unsalted butter, melted
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, cornstarch, espresso powder (if using), salt, and baking soda in a medium bowl; set aside.
- In another medium bowl, whisk egg whites with sugar and vanilla until foamy.
- Add the dry ingredients to the egg-white mixture and stir until smooth.
- Stir in the melted butter.
- Pour the batter onto the prepared sheet and spread very thinly with an offset spatula.
- Bake about 25 minutes, then transfer the sheet to a wire rack and cool completely.
- If you want clean shapes, cut while warm; otherwise break into pieces after cooling. Store in an airtight container for up to 5 days.
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Tips & Notes
Nutrition
This post was originally published on October 22, 2015.