This is not your grandmas soft, chewy, melt-in-your-mouth brownie recipe. This is more like a recipe that was accidentally created by your crazy aunt because she forgot to pull the brownies out of the oven.
There are two kinds of people in this world, those who prefer the soft part of a brownie and those who prefer the crunchy part. Which type are you?
BROWNIE WAFERS (Revised Name)
I originally wrote this post back in 2015 with a different title and URL. It was written and created as a copycat recipe for a popular brownie snack that was/is on the market.
I’m not mentioning the name of the product because back in 2017, I received an email from the company telling me that I could not use the products name. They claimed that the name was a federally registered trademark. They also stated that they didn’t like that I used vodka in the recipe.
Based on that 2017 email, I switched up the title of the copycat recipe, changed all of the graphics and reposted.
Then, a couple of months later, I received a letter from a law firm, representing the company. The letter demanded that I immediately remove the trademark name and any “confusingly similar terms” from the URL, title, headers and metatags. It also stated that they were especially concerned that the recipe used vodka.
To avoid any further complications, I removed the post from my website and from any third party websites that I was aware of. This was really unfortunate though, because the post was receiving a ton of traffic and was ranking pretty high with google.
The Original Post (revised)
Originally posted: 10/12/2015
A couple of weeks ago my daughter-in-love was telling me how she found a company that made the crunchy part of brownies, she brought me home a bag and after the first bite I was hooked. Confession I ate the whole bag in one sitting (it was a small bag), they were that good, they quickly became my new obsession.
I scoured our local stores to buy more and couldn’t find them, so I asked my daughter-in-love to pick me up another bag from the specialty store that she gets them from.
Being that I had such a hard time finding them, I took my time with this bag, not just to savor them but to
break down all of the ingredients figure out how to duplicate them.
Here’s what I came up with and wait until you see how easy it is. Just in case your a little skeptical, my daughter-in-love and her co-workers gave them their thumbs up.
◻ Brownie Mix
◻ Water or Vodka
HOW TO MAKE BROWNIE WAFERS
Step 1: Preheat Oven & Prepare Pan
Position the oven rack to the middle of the oven; preheat to 325°F. Line a 10×15 baking sheet with parchment paper or a silicone baking mat.
*To keep the parchment paper from slipping, spray the baking sheet with cooking spray before lining with the paper.
Step 2: Whip Egg Whites
Using a stand mixer, with the whisk attachment, begin whipping the egg whites on low speed, until they become frothy. Increase the speed to high, continue whipping until firm peaks are formed. Remove from mixing bowl and set aside.
Step 3: Combine the Brownie Mix and Butter
Using the same mixing bowl, with the beater attachment, mix together the brownie mix and margarine (not butter) on low speed. Scrape down the sides of the bowl; increase speed to medium and continue mixing until the butter is completely incorporated.
Step 4: Adding the Liquid
With the mixer on low, slowly add the water (or vodka) to the batter. Mix just until the dry ingredients are wet. Do not over mix.
I like to use vodka because it cooks out of the mix faster than water and makes the brownies crispier. For the same reason I use it when I make my pie crusts. Due to the limited amount of vodka that is used and the length of time that it is baked, very little alcohol is retained. If you are concerned, replace with water.
Step 5: Fold in the Egg Whites
Gently fold the egg whites into the batter, folding just until the egg whites are incorporated into the batter.
Step 6: Spreading the Batter
Using a silicone spatula, spread the batter onto the lined baking sheet. The batter will be hard to spread, just do the best you can. Place pan in preheated 325°F oven for 5-10 minutes or until the batter is melted. Remove from oven and use the spatula to spread the heated batter evenly in the pan.
Step 7: First Bake and Cutting Lines
Return pan to the oven and continue to bake for 20-25 minutes. Remove the baking sheet from the oven and cut lines in the batter. I used a scraper to cut the lines.
**You can cut them any size that you would like. I like to cut them into 3 x 3 squares, this is the perfect size for dunking into my morning coffee or tea.
Step 8: Second Bake
Return the baking sheet to the oven and bake an additional 15-20 minutes or until crispy. ** If you want your wafers to be a bit soft, eliminate the second bake.
Step 9: Cool and Serve
Remove from the oven and let them cool in the pan for 10-15 minutes. Cut or break along lines that were cut into the batter. ** The wafers with get crispy as they cool
(may include affiliate links)
HOW TO SERVE BROWNIE WAFERS
Brownie wafers taste best when served with a tall glass of milk, they are ideal for dunking. They’re also perfect at satisfying a sweet-tooth, for on-the-go snacking and for gift giving.
HOW TO STORE BROWNIE WAFERS
If you haven’t eaten them all, you should store them in an air-tight container. They will keep for up to 10 days.
Crispy Brownie Wafers
- 1 box brownie mix
- 2 egg whites
- 1/3 cup margarine
- 1/4 cup water or vodka
- Position the oven rack to the middle of the oven; preheat to 325°F. Line a 10×15 baking sheet with parchment paper or a silicone baking mat.
- Gently fold the egg whites into the batter, folding just until the egg whites are incorporated into the batter.
- Using a silicone spatula spread the batter onto the greased baking sheet. The batter will be hard to spread, just do the best you can. Place pan in preheated 325°F oven for 5-10 minutes or until the batter is melted. Remove from oven and use the spatula to spread the heated batter evenly in the pan.
- Return pan to the oven and continue to bake for 20-25 minutes. Remove the baking sheet from the oven and cut lines in the batter. I used a scraper to cut the lines.
- Return the baking sheet to the oven and bake an additional 15-20 minutes or until crispy.
- Remove from the oven and let them cool in the pan for 10-15 minutes. Cut or break along lines that were cut into the batter.
Do like the soft part of the brownie or the crunchy part? We’d love to see your favorite part of the brownie. Snap a pic & tag it on Instagram with @FlusterBuster #browniewafer
COOKING TIPS & VARIATIONS
✔ The wafers will continue to crisp up as they cool.
✔ If the wafers are still soft after cooling, place the cut wafers in a 325°F oven for 5-10 minutes.
✔ For a slightly chewy wafer, eliminate the second bake.
✔ To avoid burning the wafers you’ll want to keep a close eye on them while they are baking. Cooking times are an estimate due to the variation in temperatures among different ovens.
✔ Salted Caramel Wafers: Before baking the second time top the wafers with 1 cup of salted caramel chips. When you pull them out of the oven to cool, sprinkle with sea salt.
✔ Chocolate Mint Wafers: Before the second bake top the wafers with 1 cup of chocolate mint chips.
✔ Chocolate Peanut Butter Wafers: Before the second bake top the wafers with 1/2 cup of chocolate chips and a 1/2 cup of peanut butter chips.
MORE LIKE THIS
Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information.