YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Fudge Brownie Brittle
Oven-baked cocoa and almond butter batter spread thin and crisped into crunchy shards with an intense, snappy finish.
INGREDIENTS
1 cup liquid egg whites
0.5 scoop chocolate whey protein powder
0.25 cup oat flour
2 tbsp unsweetened cacao powder
1 tbsp creamy almond butter
0.5 tsp vanilla extract
0.25 tsp sea salt
1 tbsp mini dark chocolate chips
PREPARATION
Preheat your oven to 325°F and line a large rimmed baking sheet with parchment paper or a high-quality silicone baking mat.
In a large mixing bowl, whisk the liquid egg whites vigorously for approximately 1 minute until they become light and frothy.
Gently fold in the chocolate protein powder, oat flour, cacao powder, almond butter, vanilla extract, and sea salt until the mixture forms a smooth, pourable batter.
Pour the batter onto the prepared baking sheet and use an offset spatula to spread it into an even, paper-thin layer across the entire surface.
Sprinkle the mini dark chocolate chips evenly over the top of the batter.
Bake for 15 to 18 minutes until the edges are firm and the center is no longer tacky to the touch.
Remove the pan from the oven and allow the brittle to cool completely on the sheet; this step is crucial for achieving a crisp texture.
Once fully cooled and hardened, break the large sheet into irregular shards and enjoy immediately.