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.

Ingredients

Scale

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

Instructions

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.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
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.
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.
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.
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.
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.
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