Crispy Chocolatey Brownie Brittle Recipe
Fudgy, cakey, served warm, or topped with a scoop of ice cream, there's just no wrong way to enjoy a batch of brownies. But what about brownie brittle? In recent years, brownie brittle has become a new chocolatey favorite, taking all of the goodness of brownies but transforming it into a crispy, crunchy little treat.
- 6 tablespoons unsalted butter
- ⅔ cup (4 ounces) chopped dark chocolate or chocolate chips
- 2 large egg whites
- 1 cup granulated sugar, divided
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground instant espresso powder
- ½ teaspoon kosher salt
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- Preheat the oven to 350 F.
- Coat a rimmed baking sheet with cooking spray and line with parchment paper. Set aside.
- In a small pot, melt the butter.
- Remove from heat, add chocolate, and stir until smooth.
- In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites to soft peaks.
- Sprinkle in ¼ cup granulated sugar and whip to medium peaks.
- Stir remaining ¾ cup sugar, cocoa powder, espresso powder, and salt into melted chocolate mixture until smooth.
- Fold chocolate mixture gently into whipped egg whites until still streaky but combined.
- Add flour and baking powder; fold in gently until incorporated.
- Pour into prepared baking pan and spread evenly.
- Sprinkle with chocolate chips and/or chopped nuts and flaky sea salt if desired.
- Bake for 20-25 minutes until firm to the touch.
- Cool on the baking sheet at least 15 minutes, then break into shards.
- Serve or store in an airtight container at room temperature.
“By baking a standard brownie batter in a sheet pan, the layer becomes thinner and more exposed to the heat of the oven, creating a crisp result that's indulgent and totally delicious.”
Recipe developer Katie Rosenhouse recently became a fan. "I'm a center-brownie kind of woman, but after trying brownie brittle for the first time, I totally get the appeal," Rosenhouse tells us. "By baking a standard brownie batter in a sheet pan, the layer becomes thinner and more exposed to the heat of the oven, creating a crisp result that's indulgent and totally delicious." Even those who are skeptical, don't let the crunchy texture fool you — this brittle is just as decadent as traditional brownies, especially when studded with rich chocolate morsels.
Gather your ingredients for crispy chocolatey brownie brittle
A standard brownie batter made with dark chocolate and cocoa is simply baked in a sheet pan and broken into shards to create this iconic treat. To make brownie brittle, you'll start with some basic pantry staples. Unsalted butter adds richness, while chopped dark chocolate (or chocolate chips) is melted along with it. When choosing chocolate for making brownies, note that chocolate chips often contain stabilizers to maintain their shape, making it harder for them to melt properly. Chocolate bars, on the other hand, typically include higher levels of cocoa butter, and will melt more smoothly into your batter.
Instead of the whole eggs you'll typically find in brownie recipes, Rosenhouse opts for egg whites whipped with sugar. This technique yields a light and airy base that helps the brittle crisp up during baking. Unsweetened cocoa powder and instant espresso powder amplify the chocolate flavor, but feel free to skip the espresso powder, or swap with a teaspoon of vanilla extract or bourbon in its place. To give the brittle structure, all-purpose flour and baking powder are folded in, with kosher salt to enhance the overall flavor. An optional sprinkle of flaky sea salt adds even more of a salty kick, and chocolate chips or chopped nuts can add an eye-catching finish and extra layer of texture and flavor.
