This easy recipe for deliciously crispy homemade brownie brittle is sure to satisfy your sweet tooth. Packed with rich chocolate flavor and a satisfying crunch, this yummy treat is perfect for snacking, gifting, or topping your favorite desserts. Here you’ll find the simple steps to make this irresistible brownie brittle at home.
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Why You’ll Love Homemade Crispy Brownie Brittle
- The Best Part of a Brownie – Crispy Edges: Brownie brittle captures the taste and texture of the favorite crispy edges of a brownie in every bite.
- Quick and Easy Treat: Homemade brownie brittle uses everyday pantry staples and doesn’t require fancy equipment or complicated techniques.
- Portion Control Friendly: Since brownie brittle is thin and crispy, it’s easy to enjoy a satisfying piece without going overboard on calories.
- Perfect for Gift-Giving: Homemade brownie brittle makes thoughtful gifts for friends and family when packaged in clear cellophane bags tied with colorful ribbon.
Ingredients – Here’s What You’ll Need
- The Dry Ingredients: The dry ingredients are standard for brownies in general – all-purpose flour, unsweetened cocoa, baking soda, and Kosher salt.
- The Chocolates: This recipe uses three types of chocolate – unsweetened cocoa powder mentioned above, bittersweet chocolate chips, and mini semi-sweet chocolate chips. Each adds satisfying flavor and depth to the recipe.
- The Wet Ingredients: I used egg whites, vegetable oil, and vanilla extract for the wet ingredients.
- The Sweetener: Granulated sugar added a perfect level of sweetness to the brownie brittle.
- Added Crunch: The brownie brittle is crispy and crunchy all by itself. However, adding toasted pecan pieces elevated the crunchiness over the top.
Simple Steps for the Brownie Brittle Batter
Making the batter for this homemade crispy brownie brittle is simple and straightforward.
- I started by whisking together the dry ingredients in a bowl – all-purpose flour, unsweetened cocoa powder, baking soda, and Kosher salt. Once the dry ingredients were well combined, I set them aside.
- Next, I added the bittersweet chocolate chips to vegetable oil in a microwave-safe container. I microwaved the mixture on 50% power in 30-second increments for a total of one minute and 30 seconds. I stirred the mixture to ensure that all of the chocolate was melted.
- Next, I added the egg whites to an 8-cup measuring cup. I used my electric mixer to beat the egg whites on high speed until they were frothy, about 20 seconds.
- Then, I added the granulated sugar and vanilla extract to the frothy egg whites. I beat the mixture on high for about 30 seconds until it was satiny.
- After that, I added the chocolate/vegetable oil mixture to the egg whites and beat the mixture on high until the chocolate was well combined, which took about 20 seconds.
- I added the dry ingredients to the chocolate/egg white mixture and beat it on low until combined.
- Finally, I added the mini semi-sweet chocolate chips and toasted pecan pieces to the brownie brittle batter and folded everything together.
The brownie brittle batter was pretty thick. I toyed with the idea of adding water to thin it out, but ultimately, I decided to leave it as it was.
Finishing the Homemade Crispy Brownie Brittle
Once the brownie brittle batter was ready, I transferred it to a half-sheet pan that I had lined with parchment paper.
I used a silicone spatula to spread the brownie brittle batter as thinly as possible. I didn’t worry about filling in all of the gaps. I knew that the batter would spread somewhat during baking and take care of the gaps.
I baked the brownie brittle in a preheated 325°F oven for 35 minutes. After 25 minutes, I checked it every five minutes to ensure that the entire brittle was crispy but that the edges did not burn.
After 35 minutes, I was convinced the brownie brittle was crispy throughout. I removed it from the oven and let it cool completely in the pan on a wire rack.
Once the brownie brittle was completely cool, I broke it into pieces.
Talk about good!
As you can see, whipping up a batch of crispy, homemade brownie brittle is a breeze. This amazing treat captures the essence of crispy brownie edges in every bite.
For an addictive indulgence in crispy, chocolaty goodness, this recipe is for you. Yum!
Frequently Asked Questions
The brownie brittle is done when the center is firm to the touch and doesn’t leave an indentation when pressed. It should be more like biscotti than a soft brownie. If it’s not quite done, bake for another 5 minutes and check again.
For a crispier brownie brittle, bake for several more minutes. If you prefer a chewier brownie brittle, reduce the baking time by several minutes. Keep in mind that the edges will tend to be crispier regardless.
I’m a huge fan of pecans and love the crunch they provide in the brownie brittle. However, you can definitely omit the pecans. You can also substitute walnuts or other nuts.
You can substitute melted butter for some or all of the vegetable oil.
Recipe Tips and Tricks
- For best results, weigh your ingredients. The weights are included in the recipe below.
- Grease the baking sheet with butter or nonstick spray before adding the parchment paper. This will ensure that the parchment paper doesn’t slide around when you are spreading out the thick brownie brittle batter.
- Watch the brownie brittle to ensure that the edges don’t burn. You want a crispy brownie brittle, not a burnt brownie brittle.
- Store the brownie brittle in an airtight container for up to a week.
- Brownie brittle makes thoughtful gifts for family, friends, and coworkers. Package several pieces in a clear cellophane bag and tie the bag with a decorative ribbon. For an added touch, add the recipe!
Other Delicious Crispy Recipes
If you’re a fan of brittle and other crispies like I am, you should check out these amazing recipes:
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Crispy Homemade Brownie Brittle
Equipment
- half-sheet pan
- Parchment paper
- Electric hand mixer
Ingredients
- ½ cup (2.5 ounces, 71 grams) all-purpose flour
- ¼ cup (0.75 ounces, 21 grams) unsweetened cocoa powder (See Tip 1)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- ¼ cup (2 ounces, 59 ml) vegetable oil
- ¼ cup (2 ounces, 57 grams) bittersweet chocolate chips (See Tip 2)
- 2 large egg whites
- ¾ cup (5.25 ounces, 149 grams) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (4 ounces, 113 grams) mini semi-sweet chocolate chips
- ½ cup (2 ounces, 57 grams) chopped pecans toasted (See Tip 3)
Instructions
- Preheat oven to 325°F. Grease a half-sheet pan with butter or nonstick spray. Place a piece of parchment paper on the greased pan. Set aside. (See Tip 4)
- Whisk together the dry ingredients – flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the vegetable oil and bittersweet chocolate chips in a microwave-safe dish. Microwave on 50% power in 30-second increments until the chocolate is melted, about 1 minute and 30 seconds. Stir to combine. Allow to cool slightly.
- Beat egg whites on high in a medium bowl until frothy, about 20 seconds. Add sugar and vanilla extract. Beat on high until satiny, about 30 seconds. (See Tip 5)
- Add the chocolate mixture to the egg whites. Beat on high until well combined, about 20 seconds.
- Add the dry ingredients to the egg-white mixture. Beat on low just until combined. Fold in the mini chocolate chips and the toasted pecan pieces. The batter will be thick.
- Transfer the brownie brittle batter to the prepared baking pan and spread in a thin layer. (See Tip 6)
- Bake in a preheated 325°F oven for 30 to 35 minutes or until crispy. (See Tip 7)
- Remove from the oven. Allow to cool completely and break into pieces.
- YieldL: 12 servings (See Tip 8)
Video
Tips/Notes
- I used Hershey’s unsweetened cocoa powder, but you could also use Dutch-process cocoa powder.
- I used Ghiradelli 60% Cacao bittersweet chocolate chips.
- To enhance their flavor, toast pecan pieces in a preheated 350°F oven for 8 to 9 minutes.
- The brownie brittle batter is quite thick. Greasing the baking sheet before topping it with parchment paper anchors the parchment paper, making it much easier to spread the thick batter.
- I like using my 8-cup measuring cup to beat the egg whites and make the brownie batter. The measuring cup’s handle makes it easier to transfer the batter to the baking sheet.
- Spread the batter as thinly as possible. Don’t worry about any gaps in the batter. During baking, the batter expands somewhat and fills in the gaps.
- Watch the brownie brittle carefully. Different ovens bake differently. For a crispy brownie brittle, you want the center to firm.
- Store the brownie brittle in an airtight container for up to a week.
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