Print

Brownie Brittle Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Brownie Brittle recipe transforms classic rich and fudgy brownies into a delightfully thin, crispy treat with a deep chocolate flavor and crunchy texture. Made with simple ingredients like butter, flour, egg whites, cocoa powder, and chocolate chips, this easy-to-make dessert is perfect for snacking or sharing, with a satisfying snap in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 cup (128 grams) all-purpose flour
  • ¾ teaspoon kosher salt (such as Diamond Crystal)
  • ¼ teaspoon baking soda
  • ⅓ cup (35 grams) unsweetened Dutch-processed cocoa powder

Wet Ingredients

  • 5 tablespoons (71 grams) salted butter, melted, plus more for the pan
  • 3 large egg whites
  • 1 cup (200 grams) sugar
  • 1 tablespoon pure vanilla extract

Add-ins

  • 1 ¼ cups (223 grams) semisweet chocolate chips or chopped semisweet chocolate

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325 degrees Fahrenheit. Butter an 18-by-13-inch rimmed baking sheet thoroughly and line it with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined and set aside.
  3. Beat Egg Whites and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the egg whites until their yellowish tinge disappears, about 2 minutes. Gradually add the sugar while continuing to beat for about 4 minutes total, resulting in opaque, creamy egg whites.
  4. Add Remaining Ingredients: Beat in the Dutch-processed cocoa powder, vanilla extract, and melted butter until incorporated. Then add the flour mixture and beat until the batter is smooth and well-combined.
  5. Spread Batter and Add Chocolate: Using an offset spatula, spread the batter evenly and very thinly across the prepared baking sheet. Sprinkle the semisweet chocolate chips evenly over the surface.
  6. First Bake: Bake the batter in the preheated oven for about 15 minutes until it is set. Remove carefully from the oven and trim edges if desired. Using a pizza cutter or sharp knife, score the brittle into approximately 2½-inch squares but do not separate them yet.
  7. Second Bake for Crispiness: Return the pan to the oven and bake for an additional 10 to 15 minutes until the brownie brittle is mostly crisp and crunchy.
  8. Cool and Serve: Transfer the pan to a wire rack to cool completely. Once cooled, break the brittle into squares along the scored lines. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Notes

  • Make sure to spread the batter very thinly for the proper crispy texture distinctive of brownie brittle.
  • Using Dutch-processed cocoa powder intensifies the chocolate flavor and contributes to the characteristic deep color.
  • Gradual addition of sugar while beating egg whites is crucial to achieve the right texture and volume for the batter.
  • Do not separate the squares before the second bake to prevent breaking the brittle prematurely.
  • Store in an airtight container to maintain crispness and freshness.

Keywords: brownie brittle, chocolate brittle, crunchy brownie, easy dessert, thin brownie, chocolate chips

Find it online: https://delishfamilyrecipe.com/brownie-brittle-recipe/