Introduction

Brownie brittle is a deliciously thin, crispy twist on traditional brownies that offers all the rich chocolate flavor with an extra crunch. Perfect for snacking or sharing, this treat combines the best of both worlds—brownies and brittle—in a delightful way.

Several square-shaped brownies are placed on a white marbled surface. Each brownie has a dark brown, slightly cracked top layer with scattered chunks of melted chocolate embedded on the surface. The texture appears soft and moist with a slightly rough edge. The brownies are arranged in a casual, slightly overlapping way, showing the dense and rich chocolate layer in each piece. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (163°C). Butter an 18-by-13-inch rimmed baking sheet and line it with parchment paper.
Step 2: In a small bowl, whisk together the flour, kosher salt, and baking soda until combined.
Step 3: In a large bowl, beat the egg whites on medium-high speed with an electric mixer until the yellowish tint is gone, about 2 minutes. Gradually add the sugar while continuing to beat until fully incorporated and the mixture is opaque and creamy, about 4 minutes.
Step 4: Add the cocoa powder, vanilla extract, and melted butter to the egg white mixture, then beat until smooth. Gradually add the flour mixture and beat until just combined.
Step 5: Spread the batter evenly in the prepared pan using an offset spatula. The layer should be thin. Sprinkle the chocolate chips evenly over the top.
Step 6: Bake until the batter is set, about 15 minutes. Remove from oven and, if desired, trim the edges. Using a pizza cutter or paring knife, cut the brittle into roughly 2½-inch squares, but do not separate them.
Step 7: Return the pan to the oven and bake for an additional 10 to 15 minutes, until the brittle is mostly crisp.
Step 8: Transfer the baking sheet to a wire rack and let cool completely. Once cool, break the brittle into squares along the cut lines and serve.

Tips & Variations

For a nutty twist, sprinkle chopped toasted nuts such as pecans or walnuts on top along with the chocolate chips before baking.
Use a mix of semisweet and dark chocolate chips for a richer flavor.
Make sure to beat the egg whites until opaque to achieve the right texture and volume in the batter.
Try swapping Dutch-processed cocoa with natural unsweetened cocoa powder if preferred, but note the slight difference in taste.

Storage

Store brownie brittle in an airtight container at room temperature for up to 1 week to keep it crisp. For longer storage, freeze the brittle in a sealed container or freezer bag for up to 3 months. To enjoy after freezing, let it thaw at room temperature; it does not require reheating.

How to Serve

Several pieces of thin, cracked chocolate bark with a rough texture are spread unevenly on a white plate with a green center and a yellow edge. The bark pieces are deep brown with shiny dark chocolate chips scattered on top. Crumbs of chocolate are also visible on the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular unsweetened cocoa powder can be used, but the flavor will be slightly more acidic and less mellow compared to Dutch-processed cocoa.

Why do I need to beat the egg whites separately?

Beating the egg whites separately and gradually adding sugar creates a light, airy texture that helps the brittle spread thin and crisp up during baking.