Post by Loupy on Aug 2, 2015 12:34:20 GMT -7
Toffee Brownie Crackle {Crispy, Crunchy Brownie Wafer}
From: Rebecca @ us4.campaign-archive2.com/
I made my own Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}. And I made it every bit as CRUNCHY as the stuff you can buy, wicked INEXPENSIVE, completely PRESERVATIVE AND ADDITIVE FREE, and AS TASTY AS or TASTIER THAN the commercially available product that rhymes with Frownie Frittle. Crispy, crunchy, not-even-a-little-chewy, rich, chocolate brownie wafer cookies studded with English toffee bits and chocolate chips; it’s Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}, friends, and it is magnificently habit-forming!
Ingredients
1 large egg white
½ cup sugar
¼ cup peanut, canola, or vegetable oil
2 tablespoons water
½ teaspoon vanilla extract
½ cup (2⅛ ounces by weight) all-purpose flour
3 heaping tablespoons unsweetened Dutch process cocoa powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup Heath brickle or other toffee bits
½ cup milk or semi-sweet chocolate chips
Instructions
Preheat oven to 325°F.
Line a half-sheet pan (18-inches by 13-inches by ½-inch) with parchment paper and set aside.
In a mixing bowl, vigorously whisk the egg whites until frothy, about 1 minute.
Whisk in the sugar until completely incorporated.
Add the oil, water, and vanilla extract and whisk until completely combined.
Dump in the flour, cocoa powder, baking soda, and salt and whisk until you have a totally smooth and shiny brownie batter.
Scrape onto the lined pan and use an offset spatula (or silicone spatula) to spread the batter as thinly and evenly as possible.
It should come very close to the edges of the parchment leaving perhaps a ½-inch border all around if you have it as thin as you should.
Sprinkle the toffee bits and chocolate chips evenly over the surface of the batter.
You do not need to press them in for them to stick.
Bake for 15 minutes, remove the pan, score into desired sizes, then return the pan to the oven for an additional 10 minutes.
Let cool completely before breaking along the scored lines.
Store in an airtight container at room temperature for up to a week.
If they start getting soft, you can re-crisp them in a 250°F oven.
Cook’s Notes
Parchment paper is non-negotiable. I did not test this with silpats. It might work, but I haven’t given it a whirl yet. Don’t try putting it directly on the pan sans parchment or SOMETHING, though, because good luck prying that stuff off of a pan.
There’s no denying that the batter is sticky and a little tricky to spread thin. If you hold the parchment to the far side of the pan with one thumb and use an offset spatula to spread the brownie batter toward you, then pin the parchment a little further down on the far side of the pan and repeat, you should be able to get it good and thin. An offset spatula really is the best tool for the job here, but a silicone spatula will stand in well if necessary.
Notice I keep saying to spread the batter thin. That’s pretty key here. Spread it as close to the edges of the parchment paper as you can possibly spread it.
When you ‘score’ the Brownie Crackle, do not ‘cut’ it. Just lightly drag your knife down through it to ‘draw’ a line on which you’ll break it later. I’d advise scoring a grid of 1 1/2-inch sized squares or diamonds.
Don’t let the Brownie Crackle bake until it is hard as a rock. That will mean it is burned. Instead, pull the pan from the oven and touch a piece. Does it feel mostly firm with a little give? You’re probably good. It will crisp up as it cools! After it cools, if you find that it’s still a little chewy or soft (this could happen do to variations in the calibrations of ovens), you can break it apart and bake it at 250°F until it finishes crisping up.
From: Rebecca @ us4.campaign-archive2.com/
I made my own Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}. And I made it every bit as CRUNCHY as the stuff you can buy, wicked INEXPENSIVE, completely PRESERVATIVE AND ADDITIVE FREE, and AS TASTY AS or TASTIER THAN the commercially available product that rhymes with Frownie Frittle. Crispy, crunchy, not-even-a-little-chewy, rich, chocolate brownie wafer cookies studded with English toffee bits and chocolate chips; it’s Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}, friends, and it is magnificently habit-forming!
Ingredients
1 large egg white
½ cup sugar
¼ cup peanut, canola, or vegetable oil
2 tablespoons water
½ teaspoon vanilla extract
½ cup (2⅛ ounces by weight) all-purpose flour
3 heaping tablespoons unsweetened Dutch process cocoa powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup Heath brickle or other toffee bits
½ cup milk or semi-sweet chocolate chips
Instructions
Preheat oven to 325°F.
Line a half-sheet pan (18-inches by 13-inches by ½-inch) with parchment paper and set aside.
In a mixing bowl, vigorously whisk the egg whites until frothy, about 1 minute.
Whisk in the sugar until completely incorporated.
Add the oil, water, and vanilla extract and whisk until completely combined.
Dump in the flour, cocoa powder, baking soda, and salt and whisk until you have a totally smooth and shiny brownie batter.
Scrape onto the lined pan and use an offset spatula (or silicone spatula) to spread the batter as thinly and evenly as possible.
It should come very close to the edges of the parchment leaving perhaps a ½-inch border all around if you have it as thin as you should.
Sprinkle the toffee bits and chocolate chips evenly over the surface of the batter.
You do not need to press them in for them to stick.
Bake for 15 minutes, remove the pan, score into desired sizes, then return the pan to the oven for an additional 10 minutes.
Let cool completely before breaking along the scored lines.
Store in an airtight container at room temperature for up to a week.
If they start getting soft, you can re-crisp them in a 250°F oven.
Cook’s Notes
Parchment paper is non-negotiable. I did not test this with silpats. It might work, but I haven’t given it a whirl yet. Don’t try putting it directly on the pan sans parchment or SOMETHING, though, because good luck prying that stuff off of a pan.
There’s no denying that the batter is sticky and a little tricky to spread thin. If you hold the parchment to the far side of the pan with one thumb and use an offset spatula to spread the brownie batter toward you, then pin the parchment a little further down on the far side of the pan and repeat, you should be able to get it good and thin. An offset spatula really is the best tool for the job here, but a silicone spatula will stand in well if necessary.
Notice I keep saying to spread the batter thin. That’s pretty key here. Spread it as close to the edges of the parchment paper as you can possibly spread it.
When you ‘score’ the Brownie Crackle, do not ‘cut’ it. Just lightly drag your knife down through it to ‘draw’ a line on which you’ll break it later. I’d advise scoring a grid of 1 1/2-inch sized squares or diamonds.
Don’t let the Brownie Crackle bake until it is hard as a rock. That will mean it is burned. Instead, pull the pan from the oven and touch a piece. Does it feel mostly firm with a little give? You’re probably good. It will crisp up as it cools! After it cools, if you find that it’s still a little chewy or soft (this could happen do to variations in the calibrations of ovens), you can break it apart and bake it at 250°F until it finishes crisping up.
