This crispy & crunchy brownie brittle recipe satisfies those of us who prefer the crunchy edges and corner piece of a traditional brownie… you know who you are! And not for nothing, it’s quick and easy to make.
It is perfect as is, but add your favorite topping to make it your own! In addition to being the perfect canvas for any number of variations, it seems that Brownie Brittle also has a variety of names! I’ve also seen it called Brownie Bark and Brownie Crisps. Call it what you will, it will quickly become a go-to treat.
Truth be told, I’m an equal-opportunity consumer of brownies…I like the fudgy middle pieces almost as much as the crunchy edges. But, this brownie brittle recipe has the added perk of being able to satisfy my chocolate need with a small bit as opposed to eating a whole brownie. And, because it is so crisp, it will stay fresher, longer in your pantry than a pan of brownies will. And brownie crisps just sounds better for your than ‘a brownie’. OK, maybe I’m pushing it here! 😊
Fair Warning; these brownie brittle bites are addicting treats. After I consumed so many that I was…uncomfortable…I split the brownie brittle between two ziplock bags and promptly mailed them to my children. It’s their problem now!
The Secret for the Best Brownie Brittle Recipe?
Well, it’s actually two secrets. One, a low oven temperature (I used 325°) and spread your batter as evenly as possible to a thickness of no more than 1/4″. If your batter is much thicker in the middle than on the edges, by the time it cooks in the middle it will have burnt on the edges.
- 1/2 cup unsalted butter
- 1 cup bittersweet chocolate chips (or 6 ounces of bittersweet or semi-sweet chocolate squares)
- 1 1/4 cup white sugar
- 1/3 cup unsweetened cocoa powder (I used dutch process)
- 2 egg whites
- 1/4 cup water or milk
- 1 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup chocolate chips
- 1 cup chopped nuts (optional)
- Parchment Paper
- Preheat oven to 325F°
- Combine flour, baking soda, salt, and cinnamon
- Place 1 cup chocolate chips with butter in a large bowl (microwaveable) and zap on high it for 30 seconds. Remove the bowl from the microwave and stir. Place it back in the microwave and zap it for 15 seconds. Remove and stir. Repeat the 15-second zap & stir two more times or until chocolate and butter are melted and combined.
- Stir in the cocoa powder and sugar into your melted butter & chocolate mixture.
- Whisk egg whites in a small bowl and then add the vanilla and milk to whisked whites.
- Whisk egg white mixture into the melted chocolate mixture. The brownie batter should be smooth.
- Add remaining dry ingredients to batter and stir to combine. I found a rubber spatula worked well as the batter will be thick.
- Line two 10" by 13" baking pans with parchment paper
- Divide the dough between the two baking sheets.
- Spread the batter to a thickness of no more than 1/4". If you have a small offset spatula, it is helpful for this. This is an important note! Naturally, you'll have more batter in the middle of the pan, try to level it out so that it is a thin layer of even thickness throughout. Why this is important: the outside edges will cook quicker than the middle. The more even the thickness, the less likely you will end up with burnt edges and a soft middle. You can see that with my 10" X 13" baking pans, the batter did not fill up the pan.
- Sprinkle chocolate chips and nuts (optional) over the brownie brittle.
- Bake for approximately 26 minutes, checking after 22 minutes. Touch the middle of the brownie brittle with your finger. When done, it should barely give when pushed lightly.
- Remove your brittle from the oven and immediately cut it with a knife or pizza cutter, but then let it cool in the sheet pan on wire racks. The simple step of cutting it while still warm will prevent you from getting brownie brittle crumbs all over your kitchen if you snap it when it is cool.
- Once completely cool, store in an airtight container.
Topping Suggestions and Variations:
- Nuts ( I made one recipe with chopped pistachios) One cup of chopped nuts should be sufficient for one recipe of brittle
- M & Ms
- Chocolate Chips ( I used large chips, but mini chocolate chips would work as well)
- White Chocolate Chips
- Toffee Bits
- Crushed peppermint for Christmas
- Sprinkles (drizzle melted chocolate after the brittle is out of the oven and then scatter your sprinkles over the drizzle)
- Add 1 1/2 teaspoons of Espresso powder to the cocoa to amp up the cocoa flavor and add some depth.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 73mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g
And just a note, I scientifically tested this theory and it is indisputable. Brownie brittle is even that much better when paired with a cool glass of milk! Not only does its crispness make it perfectly dunkable, but it is like a brownie cookie and we all know that cookies are always better with milk!
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