Brownie brittles are a delicious version of brownies that, as the name suggests, add are appealing because of their chocolatey, crumbly, crunchy texture. This is the complete opposite of what a typical brownie is: soft, chewy, and melt-in-your-mouth types. You can enjoy a brownie brittle as a dessert, or it can also serve as a snack between meals or when having coffee. Due to its texture, you can also crush it and sprinkle it over your batch of soft brownies or even on ice creams. Let’s have a look at the recipe.
How To Make Brownie Brittle
- Any all-purpose flour – ½ cup
- Egg whites – 2 large
- Unsweetened cocoa powder – ¼ cup plus 1 tbsp.
- Bittersweet baking chocolate – 4 squares which are roughly equal to 1 ounce
- Mini semi-sweet chocolate chips – ½ cup
- Plain unsalted butter – 2 tbsp.
- Granulated sugar – ¾ cup
- Vegetable oil – 2 tbsp
- Plain vanilla extract – 1 tsp.
- Baking soda – ¼ tsp.
- Kosher salt – ¼ tsp.
- Set the oven to preheat at 325 degrees Fahrenheit.
- Take a baking sheet and line it completely with parchment paper. Ensure the parchment paper is large enough to cover the entire baking sheet. Parchment paper is essential because it will prevent the preparation from sticking to the sheet. Avoiding the parchment paper will spoil the finish and taste.
- Take a large enough bowl to melt the butter, vegetable oil, and the 2 4 bittersweet chocolate squares. Send them to the microwave for just 30 seconds and no more because we want to melt the mix and not boil it.
- Once the butter in the above mix is melted, use a spatula to give it a good combination. See to it that the chocolate is completely dissolved in the mixture.
- Our melted chocolate mix is now ready. To this, add the cocoa powder, but in small quantities to prevent lumps. Each time mix it well into the buttery mixture before adding more. Scrape the sides well to ensure all the contents mix well.
- Take the egg whites in a bowl and use a mixer or egg beater to give it a good whisk. Start from a low setting to avoid splashing and gently work your way up to higher speeds. This whole process should take 4 -5 minutes. In the end, you should have a bubbly and cloudy preparation. As the foam nears completion, add the plain vanilla extract and the sugar to it and let it whisk again for around a minute. Add the melted chocolate mixture to this and mix gently for another minute.
- Take another bowl and combine the all-purpose flour, baking soda, and salt, add the egg mix we prepared earlier. Add the contents slowly and all the while stirring it with a spatula. Avoid any lumps. This process will take a few minutes and ensure the contents mix well together.
- Now spread this entire mix on the parchment paper by starting from the center and spreading it evenly. Use the spatula to gently apply it to all the corners, scattering the contents on the baking sheet. Take care to see that the mixed layer is as thin as possible and even throughout the sheet.
- If the baking sheet is small, pour in small quantities and process in batches. The thickness of the batter should be no more than 1/4th inch thick only. Ensuring thickness of no more than 1/4th inch will result in crispy, crunchy, and fragile as desired. Else the product will remain soft, which is not a Brownie Brittle.
- As you spread the layer thin, the parchment paper will try to stick to the spatula you are using to apply it slightly.
- For the final decorative part, spread all the chocolate chips evenly or randomly over the batter. Besides, you can even add some of them to the batter mix beforehand for a slightly different experience.
- Send this to the oven for only 15 minutes. As the thickness is small and the exposure to heat is significant, it will bake very quickly and evenly.
- You must bake until it’s cooked but ensure the edges do not burn. If the preparation is not ready, you can extend it by 1 minute but no longer than 18 minutes overall, by when it will start burning and will spoil the taste. So keep a close eye out for that.
- The moment you take it out, it will still be soft due to the moisture. So use this opportunity to cut it into any size or decoration you want with a knife.
- Last but not least, send this to the wire rack to cool down naturally. It will lose all the moisture and start becoming crispy as it cools down. This will take another 15 minutes.
- It’s ready when cooled down completely, and the pieces will give that characteristic snapping sound when you break them. Your Brownie Brittles are now ready to be enjoyed.
The brittles will easily last 5 – 6 days in an airtight container at room temperature and will last two weeks if sent to the fridge. In the freezer, they will last easily for up to 6 months. But because they are pretty easy to make, we recommend making them fresh and consuming them over a few weeks. Just send them to the microwave before enjoying them.
Brownie Brittle Recipe Nutrition
Serving: 3 pieces
- Calories: 77kcal
- Carbohydrates: 10g
- Protein: 1.2g
- Fat: 4.5g
- Saturated Fat: 3.2g
- Cholesterol: 2mg
- Sodium: 32mg
- Potassium: 43mg
- Fiber: 1g
- Sugar: 7.5g
- Vitamin A: 21IU
- Calcium: 4mg
- Iron: 1mg
In summary, I hope the information in the article has been helpful. Brownie brittle is delicious and it’s recipe is pretty handy and easy. It’s also tastier than the bakery-bought ones or the ones you make from a baking mix.