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Crispy, crunchy, and chocolatey this brownie brittle is for all those who love the crispy edge pieces from the pan of brownies!
Cookie Brittle
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 brownies, you know the crispy stuffy, you are going to LOVE this.
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.
- Sprinkle with 1/2 C chocolate chips
- Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon.
- Sprinkle with a few more chocolate chips to fill in the holes 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.
Brownie Brittle 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.I f 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 plan or top it with chocolate chips, chopped nuts or toffee bits.
How 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.
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Brownie Brittle Recipe
Toffee Brownie Bark
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 Tbsp non-fat dry milk powder
- 1/2 cup flour sift before measuring
- 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, baking powder and powdered milk
- Add the flour and stir until smooth.
- Add in 1/2 C chocolate chips
- Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon.
- Sprinkle with a few more chocolate chips to fill in the holes 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.
- If your batter is thin enough though you shouldn’t have a problem.
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Nutrition Facts:
Shelli says
Loved these!!!!
Lori @ A Bright and Beautiful Life says
Yum. I am definitely going to be making this.
Shauna says
This looks soooo good. I’m sure it smells amazing too. I saw this pic from Katie’s Nesting Spot.
Krista Low says
Oh man darlin’! I think I just need to take up permanent residence with you! This recipe looks absolutely amazing. Please keep sharing such fabulous creations with us! Krista @ A Handful of Everything
Rebecca says
I wanted to thank you for this great recipe! I made several changes for a healthier version that my family can have, and it still tasted fabulous! Most of the time, we try and eat refined sugar free and dairy free (and often gluten free). This looked so good to me that I had to try it! I used coconut sugar instead of sugar, melted coconut oil instead of canola oil, whole wheat pastry flour (and I bet it would still work with a gluten free flour), and chopped up half of a healthy chocolate bar in place of chocolate chips. I left out the toffee and powdered milk. Even with all of those changes, we loved it!! It is such a nice change from your typical cookies or cakes…and very addicting! 🙂 Thank you so much!!