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Crispy, crunchy, and chocolatey this brownie brittle has a rich brownie taste and is for all those who love the crispy edges of brownies!
Why You’ll Love This Recipe!
Recently, I needed to make a trip to Costco and I discovered something pretty amazing. It was something called Brownie Brittle.
I put it out at a holiday party in a bowl. It doesn’t look like anything special but let me tell you once people started eating it they couldn’t stop. If you like the edges of the brownies, you know the crispy stuff, you are going to LOVE this.
Now if fudge brownies are your favorite, this might not be your thing but give it a try first!
Ingredients Needed
- Flour. I use unbleached all purpose flour.
- Salt
- Baking Powder
- Sugar
- Vanilla Extract
- Oil. Use canola or vegetable oil. A mild flavored oil is best.
- Eggs. You will only be using the whites.
- Chocolate Chips. I use semi sweet but milk chocolate or dark chocolate chips will work too. You can use full size chips or mini chocolate chips.
- Toffee Bits. You can use the kind with or without chocolate.
How to Make Brownie Brittle
- In a bowl whisk the egg whites until foamy.
- Add in sugar and then cocoa powder, oil and vanilla until smooth.
- Add in dry ingredients and stir until smooth.
- Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon or an offset spatula.
- Sprinkle with a chocolate chips and then sprinkle with toffee bits.
- Bake in a 325 oven for 20 minutes.
- Remove from oven and use a pizza cutter to cut into triangular shaped pieces.
- Return to oven for 5 more minutes.
- Remove from oven and cool. Break into pieces.
Tips
- Spread the batter as thin as you can on a cookie covered with a silphat or parchment paper.
- Use a pizza cutter for easy cutting.
- Be sure to cut it into pieces while it is still warm.
- Don’t worry if it doesn’t look crisp when you take it out of the oven, it will crisp up as it cools. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool.
- Leave it plain or top it with chocolate chips, chopped peanuts or toffee bits.
Frequently Asked Questions
What is the best way to store brownie brittle?
Brownie brittle can be stored in an airtight container for up to 10 days at room temperature. Be sure to cool completely first. In order for it to stay crisp, it needs to be airtight.
How to Serve Brownie Brittle:
- Just as it is! Fill up a bowl and watch is disappear.
- Break it into smaller pieces and serve it over vanilla ice cream.
- Sprinkle some over a yogurt parfait.
For more chocolate brownie goodness check out these recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Brownie Brittle Recipe
Ingredients
- 2 egg whites
- 2/3 cup sugar
- 2 Tbsp cocoa powder
- 1/4 cup canola oil
- 1/4 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup flour
- 1/2 cup chocolate chips extra for sprinkling on top
- 1/2 cup toffee bits
Instructions
- Line a cookie sheet with a silphat mat or parchment paper.
- In a bowl whisk the egg whites until foamy
- Add in sugar and then cocoa powder, oil and vanilla until smooth.
- Add in salt and baking powder.
- Add the flour and stir until smooth.
- Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon.
- Sprinkle with chocolate chips and then sprinkle with toffee bits.
- Bake in a 325 oven for 20 minutes.
- Remove from oven and use a pizza cutter to cut into “shrad” shaped pieces.
- Return to oven for 5 more minutes.
- Remove form oven and cool. Break into pieces.
- If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool.
Tips & Notes:
- Spread the batter as thin as you can on a cookie covered with a silphat or parchment paper.
- Use a pizza cutter for easy cutting.
- Be sure to cut it into pieces while it is still warm.
- Don’t worry if it doesn’t look crisp when you take it out of the oven, it will crisp up as it cools. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool.
- Leave it plain or top it with chocolate chips, chopped nuts or toffee bits.
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Nutrition Facts:
Steph @ meet.make.laugh. says
This sounds incredible, and I really like your picture tutorial! Thanks for sharing 🙂
Leigh Anne says
thanks Step – glad you liked it!
Joanne B. says
We happened to try that Brownie Brittle from Costco as well! Dee-lish, I must say! But after looking at the ingredients -I am pretty sure sugar is # w1 – we renamed it “Sugar Brittle” and that first bag we bought was also our last! It was like crack- not that I know what crack is, but I can just imagine, because it was sooooo addicting…Sugar will do that to you! I am anxious to try your version because 2/3 cup of sugar is certainly reasonable! Thanks for experimenting and coming up with a healthier version!
Leigh Anne says
Joanne, Hope you’ll give the recipe a try and let me know how it compares. it isn’t quite as sweet but still delicious!
Heidi says
This earned an immediate print – I will try it out this weekend!
Leigh Anne says
Can’t wait to hear what you think!
Heidi says
Completely delicious!!! I made a batch yesterday and it was scarfed by my kids and coworkers. Love the texture and the flavor. I realized later that I inadvertently left the dry milk out, and I don’t think it made a difference. Or at least, the results were what I expected and I don’t feel like the milk would have changed it substantially. These are going in the favorites pile, along with the peanut butter chocolate chip cookies. I make those often and they are a hit every time.
Leigh Anne says
I am so glad you liked them. I always hold your opinion in high regard!! As I put the powdered milk in I thought to myself – I probably don’t need this! Good to know I don’t.
Thanks Heidi!!
Robyn Neville says
mmm, mmm good. Brownies and toffee…simply devine. I will have to put this on the short list of treats to try. I like the suggestion of the sillpat under it.
Kim of Mo'Betta says
They look delish!