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This easy homemade Brownie Brittle is thin, crispy and full of rich chocolate flavor. Perfect for snacking, sharing or crumbling over ice cream!
Why You’ll Love This Recipe
If the crispy edges are your favorite part of a pan of brownies, this Brownie Brittle is for you! It has all that rich, chocolatey brownie flavor you love, but it’s thin, crisp and totally snackable.
I first discovered Brownie Brittle on a trip to Costco and put some out in a bowl at a holiday party. It didn’t look like anything particularly exciting, but once people started eating it, they couldn’t stop!
Making it at home is easy, and I love that every single bite is basically a crispy brownie edge. Eat it by the handful or crumble it over ice cream or yogurt for a little extra chocolate crunch.
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 from leigh Anne
- Spread it thin and evenly. The thinner you spread the brownie batter, the crispier your brittle will be. Try to keep the thickness as even as possible so it bakes at the same rate.
- Use parchment paper. Lining your baking sheet makes the brownie brittle easy to remove after baking and makes cleanup easier too.
- Watch it closely. Because the batter is spread so thin, it can go from perfectly crisp to overbaked quickly. Keep a close eye on it toward the end of the baking time.
- Cut while still warm. If you want to have even edges, cut your brittle while still warm. It will continue to crisp up as it cools. Or if you prefer, let it cool completely and just break into pieces.
- Keep it crispy. Store Brownie Brittle in an airtight container at room temperature to help maintain that delicious crunch.
- 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.
- If you prefer, the top can be left plain.
Frequently Asked Questions
What is brownie brittle?
Brownie Brittle is a thin, crispy version of a brownie. Instead of a thick, fudgy center, you get the crunchy texture of a brownie edge in every bite.
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.
Why isn’t my brownie brittle crispy?
It may have been spread too thick or needed a little more baking time. Also, be sure to let it cool completely because it will become crispier as it cools.
How do I know when brownie brittle is done?
The brittle should look baked through and dry on top. Keep in mind that it will continue to firm and crisp as it cools.
If you’re the person who always reaches for the corner brownie, you need to try this Brownie Brittle. It’s thin, crispy, chocolatey and dangerously easy to snack on! Put a bowl of it out at your next party, crumble it over a scoop of vanilla ice cream or just keep a container in the pantry for when that chocolate craving hits. Just be warned—it disappears quickly!
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 it thin and evenly. The thinner you spread the brownie batter, the crispier your brittle will be. Try to keep the thickness as even as possible so it bakes at the same rate.
- Use parchment paper. Lining your baking sheet makes the brownie brittle easy to remove after baking and makes cleanup easier too.
- Watch it closely. Because the batter is spread so thin, it can go from perfectly crisp to overbaked quickly. Keep a close eye on it toward the end of the baking time.
- Cut while still warm. If you want to have even edges, cut your brittle while still warm. It will continue to crisp up as it cools. Or if you prefer, let it cool completely and just break into pieces.
- Keep it crispy. Store Brownie Brittle in an airtight container at room temperature to help maintain that delicious crunch.
- 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.
- If you prefer, the top can be left plain.
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Nutrition Facts:
Suz says
Could you use melted butter instead of oil?
Leigh Anne Wilkes says
yes you could.
Sharon says
Awesome! Tastes just like the store bought & easy to make.
Thanks!
Judy says
Perfect
Deborah says
Please be aware that if you have a tree nut allergy, almonds are often used in toffee bits.
Khadhija says
Hi!
I stumbled upon your website in search of making brownies, and this twist was lovely. I followed the recipe exactly but my batter was A LOT thicker.
It smells wonderful and the pieces are still quite thin, would you recommend adding more oil or maybe some water next time to get a more runnier consistency ?