Add this recipe to your nightly routine. Thin and crispy brownies laced with gooey chocolate chips make for an intense chocolate flavor that will satisfy all afternoon and late-night cravings.
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Tonight marks the third time this week that I find myself with my face flat against the kitchen counter.
Too much to drink? No.
Engaged in a highly-charged romantic encounter? Unfortunately, no (but the night remains young!). 😉
Instead, I'm keenly gauging the thickness of tonight's brownie brittle batter--the initial working title for Dr. Seuss' Butter Battle Book, in case you didn't hear-- so that it achieves luscious uniformity for that satisfying crunch.
The cocoa flavor is intense from the start, thanks to using real dark chocolate, followed by the silky texture of the chocolate chips, and finished with the sweetness of the powdered sugar.
So go ahead, cancel your plans for tonight so you can bake this recipe instead. Believe me, your friends will be the ones dealing with FOMO once you send them pictures about how your night went. If it's anything like mine, you are in for a real treat.
What is Brownie Brittle?
Sheila Mains created brownie brittle after her sheer love for the crispy edges around her family's brownie recipe. Brownie brittle forms when brownie batter is spread thinly, baked, and often topped with various ingredients like nuts or chocolate chips. This recipe maximizes pure, uncut chocolate flavor with premium dark chocolate, cocoa powder, and chocolate chips.
Why Chocolate Lovers Make This Recipe:
As mentioned earlier, I am already on my third batch this week because this recipe is...
- Addictive -- you might think that you're only going to make one batch. From personal experience, I wish you the best of luck with that.
- Made from scratch -- this recipe takes only a few more minutes than a boxed brownie mix, but with double the aroma and flavor.
- Versatile -- snag a piece of brownie brittle when that 2pm chocolate craving hits, or indulge in a decadent midnight snack.
- Customizable -- add nuts, dried fruit, toffee bits, or other delicious toppings in addition to the chocolate chips for even more deliciousness.
Ingredients
Melted salted butter -- this recipe uses butter instead of oil so that the end product isn't too gooey, while still adding flavor and a touch of salt. Definitely melt the butter to help dissolve the powdered sugar for a flakier result.
Powdered sugar -- powdered sugar more readily dissolves than granulated sugar when combined with a hot liquid, resulting in a more textured top.
Egg whites -- brownie brittle only uses egg whites to maintain the that signature crispy texture. While using egg yolks will undoubtedly make this recipe no less fudgy and delicious, the brownies will come out too chewy and resemble super thin, regular brownies.
Vanilla extract -- naturally flavors and sweetens the batter without needing excess sugar.
Premium dark chocolate -- amps up the chocolate flavor and fills the house with a heavenly aroma. You're welcome. 😉
All-purpose flour -- AP flour has the perfect amount of gluten to hold the brownies together without creating a cakey or tough texture.
Dutch-processed cocoa powder -- I always prefer to use Dutch-processed cocoa powder whenever possible for its deeper flavor, but you can substitute with unsweetened cocoa powder. If you do use unsweetened cocoa powder, be sure to use baking soda instead of baking powder, otherwise the two won't chemically react and give proper rise to the brownies.
Baking powder -- helps give rise to the brownies for a toothsome bite when paired with Dutch-processed cocoa powder.
Salt -- salt naturally enhances the cocoa flavor and counteracts any bitterness from the dark chocolate.
Espresso powder (optional) -- while not strictly necessary, a slight kiss of espresso powder creates a layer of depth when added to chocolate.
Milk chocolate or semi-sweet chocolate chips -- use high-quality chocolate chips, like Kirkland Signature, Guittard, or Ghirardelli chips for the best flavor results. Alternatively, you can top brownie brittle with any of your favorite ingredients. Feel free to add nuts, dried fruit, toffee bits, sprinkles, or other toppings to make this recipe your very own.
Tips for Success
- Use an offset spatula to spread the batter in as thin of a layer as possible. The thinner the batter, the crispier the brittle's texture. Aim for a thickness between ⅛-1/4" (3-6mm).
- If your brownie brittle comes out thicker, don't despair, as thicker brittle just means a chewier bite. 🙂 Plus, after a day or two, age and air exposure will naturally create a crispier texture.
- As mentioned above, try to use a different brand of chocolate chips than Nestle Tollhouse, as I I find that Nestle chips have too much of a wax coating that I find overpower whatever recipe they are in. Instead, Kirkland Signature chocolate chips, Ghirardelli and Guittard are all delicious substitutes!
- As difficult as it is (and I speak from my own personal agony), try to let the brittle cool completely before you break apart into smaller pieces. Any earlier, and the brownies will crumble rather than break apart because they are still too warm.
Storage Instructions
Store leftover brownie brittle in either an airtight container or resealable bag. Keep in a cool, dry place for 5-7 days.
Homemade Brownie Brittle
Equipment
- 1 large baking sheet
- 1 sheet parchment paper
- 1 offset spatula
- 2 microwave-safe bowls
Ingredients
- 100 grams salted butter, melted
- 180 grams confectioners sugar
- 2 egg whites
- 2 teaspoons vanilla extract
- 4.5 ounces premium dark chocolate, chopped
- 80 grams all-purpose flour
- 35 grams Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon espresso powder (optional)
- 250 grams semi-sweet chocolate chips
Instructions
- Preheat oven to 325℉. In a microwave-safe bowl, melt the butter completely, then whisk in the powdered sugar to help dissolve. Add the egg whites and vanilla extract and whisk until smooth.
- In a separate microwave-safe bowl, completely melt the chocolate in the microwave in 30-second intervals, stirring with a rubber spatula in between to ensure even heating. Scrape the melted chocolate into the bowl of wet ingredients and fold in with the rubber spatula until incorporated.
- Sift in the flour, cocoa powder, baking powder, espresso powder, and salt and fold until combined. Do NOT overmix!
- Lightly grease a parchment-lined baking tray with cooking spray and scrape the batter into the center of the tray. Use an offset spatula to spread the batter into a single layer,¼-1/2" thick. (Note: spread to ¼" for crispy, and ½" for chewy). Bake for 25-30 minutes.
- Remove from the oven and generously cover with chocolate chips. Press the chips into the brownies with the palms of your hands, then transfer the tray to a wire rack to cool completely. Once completely cooled, break the brittle into pieces as desired.
