Toffee Brownie Britttle

• 1/2 cups All-purpose Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 2 whole Large Egg Whites
• 3/4 cups Granulated Sugar
• 2 Tablespoons Unsweetened Cocoa Powder
• 4 Tablespoons Canola Oil
• 1/2 teaspoons Vanilla Extract
• 1 Tablespoon Vanilla Protein Powder Or Dry Non-fat Milk
• 1 cup Toffee Baking Bits, Divided

1. Preheat oven to 325u0b0F. Line a baking sheet with parchment and lightly spray with cooking spray. Set aside.
2. In a small bowl, whisk together flour, salt, and baking soda. Set mixture aside.
3. In a medium-sized bowl, whisk egg whites until frothy. Add sugar, cocoa powder, oil, and vanilla, beating until smooth. Whisk in protein powder, then flour mixture. Stir in 1/2 cup toffee bits.
4. Spread batter on prepared baking sheet. With a spatula or dough scraper, spread as thinly as possible. Sprinkle remaining toffee bits on top of the batter.
5. Bake brittle for 15 minutes. Remove from oven and cut into squares using a knife or rolling pizza wheel; don't separate the pieces. Return pan to oven and bake brittle for an additional 5 minutes. Remove from oven and cool on the pan.
6. When the brittle is cool, break into pieces. Store airtight at room temperature.
7. Recipe adapted from King Arthur's Flour.

allpurpose, ubc, ubc, egg whites, sugar, cocoa, canola oil, vanilla, vanilla protein powder, toffee baking

Taken from tastykitchen.com/recipes/desserts/toffee-brownie-britttle/ (may not work)