Brownie thins are so easy to make, and they are the perfect lunchbox treat or afterschool snack. I like that they’re crunchy on the edges, chewy in the middle and since they’re thin – they’re a small indulgence we can all feel good about!
Chewy Brownie Thins Adapted from King Arthur Flour
1/2 cup flour
1/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
2 large egg whites
1 cup sugar
2 Tablespoons cocoa powder (regular or dutch processed)
1/4 cup canola oil
1/2 teaspoon vanilla
1 Tablespoon nonfat dry milk powder
3/4 cup chocolate chips, divided
3/4 cup mini M&Ms, divided
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonstick spray and line with parchment. Set aside.
In a small bowl, whisk together the first three ingredients – set aside.
In a medium bowl, whisk the egg whites until frothy and add sugar, cocoa powder, canola oil, vanilla, and milk powder. Whisk until combined.
Add the flour mixture and stir until combined. Add 1/2 cup chocolate chips and 1/2 cup mini M&Ms to the batter and stir until combined.
Pour batter into prepared pan and spread out into a thin layer, take the remaining chocolate chips and mini M&Ms and scatter them on top of the batter.
Place the pan in the oven for 15 minutes. Take the brownies out and carefully cut them into squares – I used a plastic knife (to prevent scratching my baking pan), then return them to the oven for an additional 5 minutes.
Take them out of the oven and let them cool in the pan. Take them out of the pan and break them into pieces.
These keep well in a covered container for up to 5 days.