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Brownie Brittle Recipe

Crispy Brownie Brittle Recipe for Irresistible Chocolate Snacking

This Brownie Brittle Recipe transforms your favorite brownie edges into crisp, delightful treats for snacking.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can replace with gluten-free flour for a gluten-free variation.
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1/2 teaspoon Baking Soda Do not omit for optimal texture.
  • 3 large Egg Whites No substitution suggested for desired crispiness.
  • 1 cup Granulated Sugar Brown sugar could add a hint of molasses flavor.
  • 2/3 cup Cocoa Powder Use Dutch-processed for a deeper taste.
  • 1 teaspoon Espresso Powder Omit if you’re sensitive to coffee.
  • 1/3 cup Vegetable Oil Can substitute with melted coconut oil for a unique flavor.
  • 1 teaspoon Vanilla Extract Consider using pure vanilla for extra richness.
  • 1/4 cup Powdered Milk (Nonfat Dry Milk) Omit in a pinch, but results may vary.
  • 1 cup Mini Chocolate Chips Regular chocolate chips work too but mini chips distribute better.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions for Brownie Brittle Recipe
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
  3. Beat the egg whites in a separate bowl until foamy and resembling soft peaks; gradually add sugar, cocoa, espresso powder, oil, vanilla, and powdered milk, mixing until smooth.
  4. Fold in the flour mixture until fully combined, aiming for a smooth consistency.
  5. Gently fold in the mini chocolate chips until evenly distributed.
  6. Spread the batter evenly into a thin layer on the lined baking sheet, aiming for about 12"x12" or 11"x13".
  7. Bake for 20 minutes, until the edges appear set and just begin to darken.
  8. Cut the brownie brittle into desired shapes while still warm; return to the oven for an additional 5-8 minutes.
  9. Allow to cool completely on the baking sheet to achieve crispy texture.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 50mgPotassium: 70mgFiber: 1gSugar: 8gCalcium: 10mgIron: 0.5mg

Notes

Store brownie brittle in an airtight container at room temperature for up to 2 weeks.

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