Salted Caramel Brownie Brittle is a brownie and candy in one yummy treat!
Position a rack in center of oven; preheat to 300°F. Generously grease an 18x13 jelly roll pan.
Using clean beaters and bowl, beat egg whites in a bowl until peaks form. Scrape out and set aside in a small bowl.
Cut butter into tablespoons in bowl of a stand mixer, or large bowl (you may use same bowl used to beat egg whites). Turn mixer to low and slowly add sugar. Mix until sugar and butter are incorporated. If there are large bits of butter turn to medium to medium high speed and scrape down sides until butter is incorporated into sugar.
Turn off mixer and add cocoa powder, paprika, vanilla, salt and flour to bowl. Pulse until all of the dry ingredients are mixed in. Do not over mix. Add beaten egg whites, and mix on low just until egg whites are mixed into batter.
Fold in Salted Caramel Chips.
Using a silicone or other non stick tool, spread batter onto pan. Don't worry about covering the whole pan. After placing pan in oven, you will be able to spread again.
Bake at 300 for 5-8 minutes or until batter is melted a bit and looks glossy. Slide pan out of oven and spread the batter evenly, it should be very easy to spread at this point. Some of the chips will melt and become marbelized into the brownie batter.
Immediately return to oven and bake for 20-25 additional minutes at 300.
Remove brownies from oven and leave oven on. Using a table knife, cut the brownies. Place the brownies back in the oven and bake for an additional 10-15 minutes until crispy.
Remove from oven. Immediately sprinkle with a little sea or kosher salt. Let brownies cool until easily removed from pan, about 15 minutes. cut again and serve.