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Brownie Brittle

Recipes > Brownie Brittle

Brownie Brittle

Recipe by RedmanShop

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RedManShop
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Are you a brownie-lover who invariably heads straight for the crusty, crunchy edges and corners? If so, this brownie brittle recipe is for you! The resulting brownie bars are crisp and crunchy, with just a slight hint of chew at the center.

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Prep

8 mins

Bake

25 mins

Total

33 mins

Yield

about 2 1/2 dozen 2" x 1 1/2" pieces

Ingredients

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  • Unbleached All-Purpose Flour – 1/2 cup (60g)
  • Table Salt – 1/4 teaspoon
  • Baking Soda – 1/4 teaspoon
  • Egg Whites – 2 large
  • Granulated Sugar – 3/4 cup (148g)
  • Unsweetened Cocoa, Dutch-process or Natural – 2 tablespoons (11g)
  • Espresso Powder, optional, for Enhanced Chocolate Flavor – 1/4 teaspoon
  • Vegetable Oil – 1/4 cup (50g)
  • Pure Vanilla Extract – 1/2 teaspoon
  • Chocolate Chips – 1 cup (170g)

Featured Products

ALL PURPOSE FLOUR 1KG (#104681)

ALL PURPOSE FLOUR 1KG (#104681)

$5.25

FINE SEA SALT 500G (#58413)

FINE SEA SALT 500G (#58413)

$3.35

BAKING SODA 16OZ (#67913)

BAKING SODA 16OZ (#67913)

$6.80

Instructions

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  1. Preheat the oven to 325°F. Line a baking sheet with lightly-greased parchment or with nonstick aluminum foil.
  2. In a small bowl, whisk together the flour, salt, and baking soda. Set the mixture aside.
  3. In a medium bowl, working with a whisk or an electric mixer, beat the egg whites until foamy. While whisking, gradually stream in the sugar; continue to whisk until the mixture is very shiny and falls back into the bowl in thick trails that stay suspended on the surface (“ribbon stage”).
  4. Add the cocoa powder, espresso powder, oil, and vanilla, beating until smooth. Whisk in the flour mixture until no dry streaks remain.
  5. Transfer the batter to the prepared pan and spread it into a rectangle about 10″ x 13″. Sprinkle the chocolate chips evenly atop the batter.
  6. Bake the brownie brittle for 20 minutes. Remove it from the oven, and cut it into squares using a knife, bench knife, or rolling pizza wheel; don’t separate the pieces.
  7. Return the pan to the oven, and bake the brownie brittle for an additional 5 minutes. Remove it from the oven and let cool completely on the pan. Break the cooled brownie brittle into pieces; serve at room temperature for maximum crispness.
  8. Store leftover brownie brittle airtight at room temperature for up to 5 days.

Tips

  1. This recipe is inspired by a version shared with us by Maryann, a home baker in Staten Island, NY. She suggested creating some variety by substituting chocolate mint candies (e.g., Andes), peanuts, or whatever you like for the chocolate chips. Feel free to customize the topping as you like.

Education

Baking School

The Art of Tarts - Advanced Course (#PATSV0039)

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School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Dessert Cups (#PATSV0045)

School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Dessert Cups (#PATSV0045)

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RedManShop
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Shop This Recipe

COCOA CHIPS BAKEABLE 100G (#12429)

3.20

FINE SEA SALT 500G (#58413)

3.35

RAW ORGANIC CACAO POWDER 100G (#67196)

8.90

100% PURE VANILLA EXTRACT 33ML (#67721)

8.10

BAKING SODA 16OZ (#67913)

6.80

TOASTED SESAME OIL 250ML (#102807)

11.45

ALL PURPOSE FLOUR 1KG (#104681)

5.25

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