Enjoy making yummy brownie brittle at home! It’s quick, easy, and super addictive (and so much better homemade).
How to Make Brownie Brittle
- Melt the chocolate. Melt butter and 1 cup of chocolate chips in a saucepan over low heat, stirring often.
- Mix the batter. Whisk flour, cocoa powder, salt, and baking soda in a bowl. In another bowl, beat sugar and egg whites until frothy, then mix in the melted chocolate. Sift the dry ingredients into the wet and stir gently.
- Bake the brittle. Spread the batter thinly on two baking sheets and top with extra chocolate chips. Bake at 350°F for 15–17 minutes, then cut into pieces once cool.
Storing and Freezing Instructions
To Store: Brownie brittle stores well and can be kept at room temperature for seven to ten days, refrigerated for two weeks, or frozen for up to three months. Make sure to keep them in an air-tight container to keep them crisp and fresh.
To Freeze: If you want to freeze brownie brittle, let it cool completely and break into pieces. Layer the pieces inside a container separated by a kitchen towel or something similar. To defrost them, just leave them at room temperature for an hour and then reheat them in the oven to get back some of their crispy texture.
Recipe Variations for Brownie Brittle
Vegan brownie brittle: Replace the egg whites with flax eggs (one tablespoon of flaxseed meal mixed with two and a half tablespoons of water per egg), use vegan chocolate chips, replace the butter with coconut oil, and replace the milk with soy or almond milk. Check all other ingredients for vegan suitability.
Salted caramel brownie brittle: Drizzle caramel sauce over the batter before baking and finish with a sprinkle of coarse sea salt.
Spicy cinnamon brownie brittle: For a spicy twist, mix a pinch of cayenne pepper and one teaspoon of ground cinnamon into the batter.
Peanut butter chip brownie brittle: For a peanut butter flavor twist, use peanut butter chips instead of chocolate chips.
Brownie Brittle
Ingredients
- 4 tbsp unsalted butter
- 1 ¼ cups semisweet chocolate chips
- 3 tbsp unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large egg whites at room temperature
- 10 tbsp sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 tbsp water
Instructions
- Preheat oven to 350ºF.
- Line two cookie sheets with parchment paper. Set aside.
- Add the butter and 1 cup chocolate chips to a small saucepan.
- Melt over low heat, stirring frequently.
- Add the cocoa powder, flour, baking soda and salt to a bowl and whisk to combine.
- Set aside.
- In another bowl, whisk the egg whites and sugar until frothy.
- Add the chocolate mixture and whisk to combine.
- Sift the flour mixture into wet ingredients.
- Stir until just combined.
- Divide the batter between the two prepared cookie sheets.
- Use a spatula to spread the batter very thinly.
- Sprinkle with remaining chocolate chips.
- Bake in preheated oven for 15-17 minutes.
- Keep a close eye on the brownie brittle so that the edges don’t burn.
- Remove from the oven and cut into pieces.
Notes
- Spread the batter thinly: For the best crispiness, spread the batter as thinly as possible on the parchment-lined baking sheet. This promotes even baking and helps to get the brittle’s signature snap.
- Use parchment paper: Lining your pan is of utmost importance for preventing the brittle from sticking. It also makes it easier to remove the brittle once it has cooled and helps with the snapping process.
- Monitor baking closely: Brownie brittle can quickly become too crisp or burn, especially at the edges. Watch closely and remove the brittle from the oven when the edges pull away from the sides of the pan.
- Cool completely before breaking: Allow the brownie brittle to fully cool on the pan to ensure it crisps up properly. This cooling process helps it set into a crunchy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
