Pork chops with excellent flavor that cook up nicely on the barbecue or in the pan. With just a few ingredients, these chops turn out flavorful and juicy. This is one of my family’s favorites. You can season food before freezing to make preparation easier. They only need to be defrosted as usual to be prepared for cooking. When used to season meat before freezing, this seasoning also works nicely. The better, the longer it rests on the chops.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 1 13×18-inch baking sheet |
Ingredients
- nonstick cooking spray
- ⅓ cup butter
- 2 (1 ounce) squares 65% dark chocolate, chopped
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder
- ½ cup unbleached all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 large egg whites
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 13×18-inch baking sheet with parchment paper and lightly grease with nonstick spray.
- Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir in sugar, vanilla, and espresso. Set aside.
- Whisk together flour, cocoa powder, salt, and baking soda in a medium bowl.
- Beat egg whites in a large bowl with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in flour mixture until a thick batter forms.
- Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure batter is as thin as possible. Remove the top baking sheet, peel off plastic wrap, and sprinkle chocolate chips over batter.
- Bake in the preheated oven until crisp, about 25 minutes. Allow brittle to cool on the baking sheet before breaking into pieces.
- You can get creative with the toppings: mini chips, chopped nuts, toffee bits, etc.
- If you prefer uniform pieces, bake the brittle for 20 minutes, use a knife to score into desired shapes or sizes, then continue baking for 5 more minutes. Once cool, break apart at score marks.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 61 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out perfectly. Huge hit in the family. Will be making again!
I didn’t have the chocolate squares on hand, so I used semi-sweet chocolate chips as a substitute. I haven’t used cocoa as an ingredient for brownies in a long time, but I obtained it specially for this recipe. I didn’t have expresso coffee powder and used a serving-size packet of decaf coffee granules(I know that they are not the same, but expresso coffee is not my thing!). Making a meringue in conjunction with a brownie recipe was a little high-faluting for me, but it is necessary for the consistency of the batter and the flavor of the finished product. I didn’t have mini-semi-sweet chocolate chips, so a few regular ones sprinkled on top worked just as well! This is an incredibly tasty way to experience brownies. I recommend it!
This was an amazing recipe! My husband loves the crunchy goodness!
These were so delicious. Crisp and chocolate!!! Easy to make, delicious to eat
I had to substitute: used 2 whole eggs, and mexican drinking chocolate (with sugar and cinnamon) because that’s what I had,, also didn’t have chocolate chips so i added walnuts. it’s nice and crunchy on the outside edges and soft in the middle, I’d make it again.