Crispy Brownie Wafers
A crispy, thin chocolate wafer that’s like a brownie and candy all rolled up into one delicious treat.
Servings: 15 servings
- 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.
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. Using a stand mixer, 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. 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.
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.