I’ll take brownies whichever way you want to cut them… the soft middle or the slightly crispy and chewy outside. I am NOT picky! My mom on the other hand is very choosy with her brownies. She LOVES the outside edges. This recipe is loosely based off of the ones that they sell in stores now, but you can alter this the way you like it… more chewy or more crispy!
Now this isn’t a diet recipe by any means, but a whole batch only takes 1/2 cup of brownie mix and makes around 12 Brownie edges! I also used sprinkles on mine for an Eastery look, but you can omit this if you want! This is a great dessert for a crowd, but be aware of how incredibly wonderful they are… they may not last long! 🙂
- ½ cup dry brownie mix like Pillsbury
- ¼ cup vegetable oil
- 1 Tbsp. cocoa powder
- ½ cup mini chocolate chips
- 1 tsp. vanilla extract
- 2 egg whites beaten until foamy
- optional spinkles
- Preheat oven to 325. Mix dry ingredients together in a medium bowl then mix in egg whites, vanilla and oil slowly into the dry mix. Do not over mix. Take a baking sheet and place non stick aluminum foil to cover it. Pour brownie mix on the non stick aluminum foil and spread it out very thin. Bake for 20 minutes and take out of the oven and cut into pieces with a pizza cutter. If you like your brownies more crispy and less chewy then place this back in the oven for another 5 minutes. Baking times may vary depending on your oven so adjust to your own oven.
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