Mint Chip Brownie Brittle

• Vegetarian

• Produce

  • 1/2 cup Cacao nibs

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 2 tbsp Cocoa powder, unsweetened
  • 1 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 tsp Peppermint extract

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 tbsp Nonfat dry milk, powder

Found on turniptheoven.com

Description

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2 large egg whites
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1/2 teaspoon peppermint extract
• 1 tablespoon nonfat dry milk powder
• 1/2 cup mini chocolate chips
• 1/2 cup cacao nibs

Directions

• Preheat the oven to 325°F. Line a baking sheet with foil and then with parchment paper. Spray the parchment paper with nonstick spray. In a small bowl, whisk the flour, salt, and baking soda. In a large bowl, whisk the egg whites until white and very frothy. Whisk in the sugar, cocoa powder, vegetable oil, and peppermint extract until smooth. Whisk in the nonfat milk powder and then the flour mixture. Stir in 1/4 cup of the chocolate chips and 1/4 cup of the cacao nibs. Pour the batter onto the prepared pan and use a spatula to spread it as thinly as possible (it should come almost to the edges, with maybe a 1- to 2-inch boarder around the sides). Sprinkle with the remaining chocolate chips and cacao nibs. Bake for 20 minutes. Remove the pan from the oven and use a pizza wheel or sharp knife to cut the brittle into squares. Do not try to separate the pieces. Return the brittle to the oven and bake for an additional 10 minutes. Allow the brittle to cool completely, then break into pieces. Store in an airtight container at room temperature.