brownie brittle
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Brownie Brittle Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Do you always grab the "edge" brownie for the crispy side? Well then you're going to love brownie brittle. It's also a great portion control way to eat brownies!

Course: Dessert
Author: On The Go Bites
Ingredients
Dry Ingredients
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 Tablespoon cornstarch, optional
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
Wet Ingredients
  • 2 large eggs, one whole and one egg white
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
Finish
  • 1/2 cup canola oil or any neutral flavored oil
  • 1/2 cup toffee bits or mini chocolate chips or chopped nuts
Instructions

  1. Preheat oven to 325 degrees. Line a half sheet pan with parchment paper.

  2. Stir dry ingredients together. 

  3. In separate bowl whip the egg, egg white, both sugars and vanilla with a whisk.  You can use a
    fork but the whisk goes faster. 

  4. Add dry ingredients to the wet and mix with a fork until incorporated. It will resemble dry pancake mix. Don’t use the whisk here or the mix will get all gunked up in the whisk.

  5. Add oil and mix until incorporated.

  6. Oil a half sheet pan (13” X 18”), make sure to get the corners of the tray.  Spread brownie mix
    in a thin layer covering the whole tray.

  7. Bake for 30 minutes. Remove from oven and score the brownie brittle into squares, don’t cut
    all the way through.  Continue to cook an additional 5 minutes or until a toothpick comes out with a few crumbs, not wet.

  8. Transfer to a cooling rack by sliding the parchment paper off the tray onto the rack.  When the brownie brittle is cool just break apart at the scores.  Or skip the scoring and let cool and break into irregular shapes.

Recipe Notes

What is scoring?  Lightly cut the brownie brittle into rectangles using a pizza cutter or knife.  You don’t want to cut all the way through. The scoring makes it easy to break into pieces once the brownie brittle has cooled.

Substitute the toffee bits with mini chocolate chips or your favorite chopped nuts.

For extra flavor add 1 teaspoon espresso powder to the cocoa mixture.

From a Boxed Brownie Mix - Replace steps 3 & 4 with the following.  Measure 2 1/4 cup of the brownie mix. Whip the egg and egg white together. If you have vanilla add it with the egg mixture.

Now add the dry ingredients to the egg mixture and stir with a fork.  

Now continue on from step 5.  Boom, done!

Your grocery list will be brownie mix, eggs, vanilla (optional), canola oil and toffee bits.