Preheat oven to 325°F.

Line an 11- x 16-inch baking sheet with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with the whisk attachment, pour in egg whites.

This can also be done with a hand mixer. Whisk egg whites on high until frothy, about 1 minute.

Stir in sugar, brown sugar, and vanilla. Stir to combine.

Add in starch, cocoa, baking soda, and salt. Stir to combine.

Add in oil and stir to combine.

Pour batter onto the parchment-lined baking sheet and spread as thinly as possible, almost all the way to the edges of the baking sheet.

Sprinkle chocolate chips evenly all over brownie batter and press down. The chips will stick up out of the batter.

Place brownie mixture in the oven and bake at 325°F for 15 minutes.

Remove from the oven and carefully cut the brittle into squares. Try not to drag a knife through brownies; instead, press the knife down and carefully lift up. Clean melted chocolate off the knife as you go.

Return to the oven for 5 more minutes to finish baking.

Remove from oven and allow to cool completely. Once cool, break the brownie into the pre-cut squares. The crispy edges should break evenly on the cuts you made earlier.

Store in an airtight container at room temperature. I don’t recommend freezing them because it softens once defrosted and doesn’t stay crispy