Foto: Barefeet In The KitchenIngredients
- 1 large egg white
- ½ cup white sugar
- ¼ cup light flavored olive oil (or the cooking oil of your choice)
- 2 tablespoons water
- ½ teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ cup all-purpose flour*
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips
- ⅓ cup brown rice flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
Steps
Preheat the oven to 325°F. Line a large baking sheet, 18x13 inches, with parchment paper. In a mixing bowl, whisk the egg white until it is frothy, about 1 minute. (I used the whisk attachment on my stand mixer, although this could certainly be done by hand.) Add the sugar, and whisk again until combined. Add the oil, water, and vanilla, whisk until smooth again.
Add the cocoa, flour, baking soda, and salt, and whisk once more until smooth and shiny. The batter should be pourable and similar to cake batter. Scrape it onto the parchment lined baking sheet and use a spatula to spread it close to the sides of the pan. It should be very thin and as even as possible. Sprinkle the chocolate chips across top of the batter.
Bake for 15 minutes, remove from the oven and slice (or score) into desired sizes. Return the pan to the oven and bake an additional 10 minutes. Remove from the oven and let cool completely before breaking the brownie crisps along the scored lines. Enjoy!
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