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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (16g) Recipe makes 24 servings |
||
| Calories 81 | ||
| Calories from Fat 56 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 30mg | 1% | |
| Potassium 26mg | 0% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 4.3g | ||
| Protein 0.9g | 1% | |
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Spiced Brownie Brittle
By: KITTENCAL
Jul 25, 2004
These paper thin cookie cakes redefine what a brownie can be. They are not too sweet, and very chocolaty, with a bit of a spice kick to them. These are definitely an adult treat, great with coffee or a cup of tea. Remember, do not grease or butter the baking pan, as the proportion of butter to flour is so delicately balanced, that added fat on the pan can cause the batter to split; besides, these cookies never stick! These are worth making.
SERVES 24
Ingredients
- 1/2 cup butter (unsalted preferred)
- 1 ounce unsweetened chocolate, broken in pieces
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1/3 cup flour
- 1/2 cup ground pecans or walnuts or almonds
Directions
1
Set oven to 375°F.2
Prepare an ungreased non-stick 10x15-inch jellyroll pan.3
In a large saucepan over medium heat, melt the butter.4
Add in the chocolate, ginger, cinnamon and black pepper.5
Remove from the heat, and stir until the chocolate has melted.6
Stir in the sugar, vanilla and egg until smooth.7
Stir in the flour; beat well.8
Pour, and scape the batter into an UNGREASED prepared jellyroll pan, and tilt the pan back and forth, allowing the batter to flow into a thin even layer across the pan.9
Scatter the ground nuts evenly over the top.10
Bake for 10 minutes, or until the layer is JUST set.11
Remove from the oven; cool on a rack for 20 minutes.12
Cut or break into 2 dozen rough-shaped pieces (as you would the same for nut brittle).
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Anme
On Oct 25, 2007
I think I over baked these or something since they stuck to the pan horriably and were like brownie rocks lol! I will try these again and maybe only bake for 15 minutes.
From: free-free
On Oct 24, 2007
Quite nice...a little bit different than the norm...nice bite of spice...I liked them a lot!!! Could not be easier to make! 
The flavor is outstanding!!! These were a perfect treat with my tea - THANKS !!
From: Barb Gertz
On Jul 26, 2007
Great way to get your chocolate fix that is low-carb & low-fat. We love the spicy taste of the pepper & ginger. I used splenda for baking instead of sugar & used pecans for the nuts. These are very easy to make & I will be making them often. Thank you very much kitten for this tasty treat!
From: Sydney Mike
On Mar 16, 2007
Yet another wonderful recipe resulting in a very tasty 'concoction!' This first batch [& there WILL be others!] was taken to work by my other half, & raves continued even after all was gone ~ I naturally got a taste, keeping the first piece for myself! Am planning to make another batch for a group I'll be hosting this Saturday evening! Thanks for this very nice recipe!
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