This recipe turns brownies into a crisp cookie by baking brownie batter in a thin layer on a large pan.  It is adapted from a recipe in Spruce Eats.  This can be prepared in less than an hour and makes a 13 x 17 inch pan of brownie brittle.  These were popular at a recent pot luck.

75 g. (1/2 cup) semisweet chocolate chunks

4 Tbs. unsalted butter, cut into 1 Tbs. pieces

200 g. (1 cup) sugar

1 large egg

2 large egg whites

1 tsp. vanilla extract

83 g. (9 Tbs.) all-purpose flour

3 Tbs. Dutch process cocoa

¼ tsp fine salt

¼ tsp. baking powder

½ cup chocolate chips

Preheat the oven to 350 degrees with a rack in the middle of the oven.

Put the chocolate chunks and the unsalted butter in a large microwaveable bowl.  Cook until melted in 30 second increments and stir the melted chocolate and butter together.

Mix the sugar in with the melted chocolate and butter.

In a small bowl, mix together the egg, egg whites and vanilla.  Add to the large bowl and mix in.

In a small bowl, mix together the flour, cocoa, salt and baking powder.  Add to the large bowl and mix in.

Line a 13 x 17 inch cookie sheet with a piece of baking parchment or a silicone mat.  Spread the batter in a thin and even layer over the parchment or mat , trying to cover it completely.  Sprinkle the top with the chocolate chips.

Bake for 20-25 minutes until the brownies are firm to the touch, about 20-25 minutes.  Put on a rack and allow to cool completely before breaking into bite-sized pieces.  Store in an air-tight container to keep them crisp.