Brownie Brittle Recipe

Introduction

Brownie Brittle combines the rich, chocolatey flavor of classic brownies with a satisfyingly crispy texture. This thin, crunchy treat is perfect for snacking or adding to ice cream for a delightful crunch. Easy to make and truly addictive, it’s a dessert you’ll want to keep on hand.

Ingredients

• 5 tablespoons (71 grams) salted butter, melted, plus more for the pan
• 1 cup (128 grams) all-purpose flour
• ¾ teaspoon kosher salt (such as Diamond Crystal)
• ¼ teaspoon baking soda
• 3 large egg whites
• 1 cup (200 grams) sugar
• ⅓ cup (35 grams) unsweetened Dutch-processed cocoa powder
• 1 tablespoon pure vanilla extract
• 1 ¼ cups (223 grams) semisweet chocolate chips or chopped semisweet chocolate

Instructions

1. Step 1: Heat the oven to 325 degrees Fahrenheit. Butter an 18-by-13-inch rimmed baking sheet and line it with parchment paper.
2. Step 2: In a small bowl, whisk together the flour, salt, and baking soda until combined.
3. Step 3: In a large bowl, beat the egg whites with an electric mixer on medium-high speed until the yellowish color disappears, about 2 minutes. Gradually add the sugar while continuing to beat for about 4 minutes until the mixture is opaque and creamy.
4. Step 4: Beat in the cocoa powder, vanilla extract, and melted butter. Add the flour mixture and beat until smooth and fully incorporated.
5. Step 5: Using an offset spatula, spread the batter evenly in the prepared pan. The layer will be thin. Sprinkle the chocolate chips evenly over the top.
6. Step 6: Bake until set, about 15 minutes. Remove carefully from the oven and trim the edges if desired. Using a pizza cutter or paring knife, cut the brittle into approximately 2½-inch squares, but do not separate them.
7. Step 7: Return the pan to the oven and bake for an additional 10 to 15 minutes until mostly crisp.
8. Step 8: Transfer the pan to a cooling rack and allow the brittle to cool completely. Break into squares along the cut lines to serve.

Tips & Variations

• Use Dutch-processed cocoa for a richer chocolate flavor and deeper color.
• Try mixing in different types of chocolate chips, such as bittersweet or white chocolate, for variations in taste.
• Adding a pinch of espresso powder to the batter enhances the chocolate flavor without a strong coffee taste.

Storage

Store the brownie brittle in an airtight container at room temperature for up to 1 week. For longer storage, place it in a sealed container or freezer bag and freeze for up to 3 months. To enjoy, let it come to room temperature naturally or warm slightly in a low oven to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter?

This recipe calls for salted butter, but if you use unsalted butter, add a pinch more salt to balance flavors.

Why do I only use egg whites and no yolks?

Using only egg whites helps achieve the thin, crispy texture that defines brownie brittle, while yolks would add moisture and softness more typical of traditional brownies.

Brownie Brittle Recipe

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★★★★★

4.8 from 69 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: About 30 pieces 1x

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Description

Brownie Brittle is a deliciously thin and crispy alternative to traditional brownies. Made with melted butter, cocoa powder, and chocolate chips, this treat offers all the rich chocolate flavor of brownies but with a satisfying crunch. Perfect for snacking or serving alongside ice cream, this recipe yields a batch of irresistible brownie squares baked to perfection.

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Ingredients

Scale 1x2x3x

Brownie Brittle Ingredients

• 5 tablespoons (71 grams) salted butter, melted, plus more for the pan
• 1 cup (128 grams) all-purpose flour
• ¾ teaspoon kosher salt (such as Diamond Crystal)
• ¼ teaspoon baking soda
• 3 large egg whites
• 1 cup (200 grams) sugar
• ⅓ cup (35 grams) unsweetened Dutch-processed cocoa powder
• 1 tablespoon pure vanilla extract
• 1 ¼ cups (223 grams) semisweet chocolate chips or chopped semisweet chocolate

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Instructions

1. Preheat and Prepare the Pan: Heat your oven to 325 degrees Fahrenheit. Butter an 18-by-13-inch rimmed baking sheet and line it with parchment paper to ensure easy removal of the brittle.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
3. Beat Egg Whites and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the egg whites until the yellowish tinge disappears, about 2 minutes. Gradually add the sugar while continuing to beat for an additional 4 minutes, resulting in an opaque and creamy mixture.
4. Add Cocoa, Vanilla, Butter, and Flour: Beat in the unsweetened cocoa powder, pure vanilla extract, and melted butter until incorporated. Then add the flour mixture and beat until the batter is smooth.
5. Spread Batter and Add Chocolate Chips: With an offset spatula, evenly spread the thin batter onto the prepared baking sheet. Sprinkle the semisweet chocolate chips evenly over the top.
6. First Bake: Bake in the preheated oven for about 15 minutes until the batter has set. Carefully remove from the oven and optionally trim the edges for a cleaner look. Using a pizza wheel or paring knife, cut the brittle into approximately 2½-inch squares without separating them.
7. Second Bake for Crispness: Return the pan to the oven and continue baking for another 10 to 15 minutes until the brownie brittle is mostly crisp.
8. Cool and Store: Transfer the pan to a wire rack and let the brittle cool completely. Once cooled, break apart along the scored lines to serve. Store in an airtight container at room temperature for up to one week or freeze for up to three months.

Notes

• Use an offset spatula to spread the batter as thin and evenly as possible for best texture.
• Be sure to use Dutch-processed cocoa powder for a richer chocolate flavor.
• Cutting the brittle while warm allows for easier portioning but be careful not to separate pieces before baking again to retain shape.
• Store brownie brittle in an airtight container to keep it crisp and fresh longer.
• Feel free to swap semisweet chocolate chips with dark or milk chocolate depending on your preference.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownie brittle, crispy brownies, chocolate brittle, oven-baked brownie, chocolate chips dessert