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Brownie Brittle Recipe

Crispy Brownie Brittle Recipe for Irresistible Snacking

This Brownie Brittle Recipe transforms classic brownie flavors into a crispy snack, perfect for every occasion and a delightful gift.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 teaspoon Salt Use fine sea salt.
  • 1/2 teaspoon Baking soda Ensure it's fresh.
  • 2 large Egg whites Can substitute with aquafaba for a vegan alternative.
  • 1 cup Granulated sugar Consider coconut sugar for a lower glycemic index.
  • 1/4 cup Cocoa powder Use unsweetened for bold taste.
  • 1 teaspoon Espresso powder Omit if preferred.
  • 1/4 cup Vegetable oil Can substitute with melted coconut oil or butter.
  • 1 teaspoon Vanilla extract Opt for pure for best results.
  • 1/4 cup Powdered milk May be omitted but recommended.
  • 1/2 cup Mini chocolate chips Substitute with regular chocolate chips or omit.
For Serving
  • 1 cup Decorative sprinkles Perfect for celebrating special occasions.
  • 1/2 cup Chopped nuts or toffee bits Mix them in for a unique twist.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Whisk together the all-purpose flour, salt, and baking soda in a medium bowl and set aside.
  3. In an electric mixer, beat the egg whites until foamy. Gradually add the granulated sugar, cocoa powder, espresso powder, vegetable oil, vanilla extract, and powdered milk until smooth.
  4. Slowly add the flour mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the mini chocolate chips gently into the batter.
  6. Spread the batter onto the baking sheet, aiming for a thickness of around 1/8 inch.
  7. Bake for 20 minutes until the edges pull away from the parchment.
  8. Cut the brownie brittle into desired shapes without separating the pieces, then bake for 5-8 more minutes.
  9. Allow to cool completely before breaking apart along the cut lines.

Nutrition

Serving: 1pieceCalories: 135kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 1mgIron: 3mg

Notes

Store brownie brittle in an airtight container at room temperature for up to 2 weeks. Refrigeration is advised in humid climates. Freeze for extended storage and re-bake to restore crispness.

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