Crispy Homemade Brownie Brittle
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.
Servings: 12 servings
Calories: 224kcal
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
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.
Nutrition
Calories: 224kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 141mg | Fiber: 2g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
