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Brownie Brittle Recipe

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4.1 from 6 reviews

  • Author: Leila
  • Total Time: 38 minutes
  • Yield: 24 servings

Description

This Brownie Brittle recipe delivers a delightfully crisp and chocolaty treat that transforms traditional brownies into thin, brittle cookie-like pieces. Perfect for snacking or gifting, these crunchy brownie shards feature a rich cocoa flavor enhanced with espresso powder and mini chocolate chips for extra indulgence.

Ingredients

Dry Ingredients

  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1 teaspoon espresso powder
  • 1 tablespoon powdered milk (nonfat dry milk)

Wet Ingredients

  • 2 large egg whites
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
  3. Whip Egg Whites: Using an electric mixer, whisk the egg whites until they become foamy, which helps to incorporate air for a lighter texture.
  4. Add Sugars and Flavorings: Gradually mix in the granulated sugar, cocoa powder, espresso powder, vegetable oil, vanilla extract, and powdered milk to the foamy egg whites until well combined.
  5. Combine Dry and Wet Mixtures: Slowly add the flour mixture to the wet ingredients, mixing gently until the batter comes together with a cake batter-like consistency.
  6. Fold in Chocolate Chips: Stir in the mini chocolate chips evenly throughout the batter.
  7. Spread Batter Thinly: Pour the batter onto the prepared baking sheet and use a spatula to spread it as thinly as possible, aiming for approximately 12 by 12 inches or 11 by 13 inches in size.
  8. Initial Bake: Bake the batter for 20 minutes in the preheated oven until it sets slightly but is not completely crisp.
  9. Cut Shapes: Remove the baking sheet from the oven and cut the brownie brittle into desired shapes—squares or rectangles are best for mailing—but do not separate the pieces yet.
  10. Final Bake: Return the baking sheet to the oven and bake for an additional 5 to 8 minutes to achieve crispiness.
  11. Cool Completely: Take the brittle out of the oven and allow it to cool completely on the baking sheet; the brownie brittle will crisp up as it cools.
  12. Optional Crisping: If the pieces are not fully crisp after cooling, place them back in the oven for a few more minutes to reach the desired texture.
  13. Store Properly: Once cooled and crisp, separate the pieces and store them in an airtight container at room temperature for up to 2 weeks to maintain freshness.

Notes

  • Ensure the batter is spread as thinly and evenly as possible to get maximum crispiness.
  • Cut the brownie brittle while warm to make shaping easier, but wait to separate pieces until fully cooled to avoid breaking.
  • Squares or rectangles are preferred shapes for mailing to prevent breakage during transport.
  • If pieces soften over time, re-crisp them in the oven for a few minutes before serving.
  • Using espresso powder intensifies the chocolate flavor but can be omitted if desired.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/brownie-brittle-recipe/