Thin, crispy, and shatters like a brittle instead of cutting like a brownie. Five ingredients, one pan, and a good excuse to eat brownie for a snack.
Brownie mix and protein powder go in first, then an egg, then melted chocolate and butter. Spread it thin on a baking sheet and let the oven do the rest.
Recipe type: Snack
Prep time: 10 mins
Cook time: 22-25 mins
Total time: about 40 mins (with cooling)
Serves: 6-8
Ingredients
- 1 cup (116g) Pillsbury Sugar Free Brownie Mix
- 1 scoop (31g) protein powder
- 1 large egg
- 6 tbsp (84g) dark chocolate chips, divided
- 2 tbsp (28g) light butter
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper. Set aside.
- Mix the protein powder and brownie mix together in a large bowl.
- Whisk the egg and add to the dry ingredients. Stir until you can no longer see any egg.
- Microwave 1/4 cup (56g) of the chocolate chips in a small bowl for 30-45 seconds to melt. Add the butter and stir until smooth.
- Add the melted chocolate and butter to the mixture and stir to form the final batter.
- Transfer the batter to the baking sheet and spread into a large rectangle, about 12×8 inches. Spray your spatula with a bit of nonstick cooking spray to keep it from sticking as you spread.
- Bake for 22-25 minutes, or until the edges are super crispy. It’ll keep drying and crisping up even after it comes out of the oven.
- Let it fully cool to the touch, then break into pieces with a knife or your hands.
Note: the longer you leave it in the oven, the crispier it turns out. If you like it extra crunchy, push closer to the 25 minute mark, or even a little past it.
Thanks for stopping by! If you make these – tag us. We’d love to see them.
-Noah & Oliver
