If you love the crispy edges of brownies, then this Brownie Brittle recipe is going to be your new obsession! It’s everything you adore about brownies—the rich, chocolaty flavor and satisfying crunch—but in a thin, crisp, and snackable form. Perfect for when you’re craving something sweet but don’t want the heaviness of a traditional brownie. Trust me, once you try it, you’ll be hooked!
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Why You’ll Love This Recipe
Crunchy & Chocolaty: All the rich, chocolate flavor of brownies but with a crispy, addictive texture.
Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
Perfect for Snacking: A great treat to enjoy on its own or paired with ice cream, coffee, or milk.
Customizable: Add nuts, chocolate chips, or even a sprinkle of sea salt for extra flavor.
Great for Gifting: Package it up in a cute bag, and it makes the perfect homemade gift!
Ingredients
This Brownie Brittle recipe comes together with pantry staples, making it an easy go-to treat.
Main Ingredients:
All-Purpose Flour: Provides structure and helps create that thin, crispy texture.
Cocoa Powder: The key to deep, rich chocolate flavor.
Granulated Sugar: Sweetens and helps achieve the perfect crispiness.
Brown Sugar: Adds a hint of caramel-like depth and chewiness.
Egg Whites: Helps bind everything together while keeping the brittle light.
Butter: Gives the brittle richness and enhances the chocolate flavor.
Vanilla Extract: A touch of warmth and sweetness.
Salt: Balances the flavors and brings out the chocolate notes.
Baking Soda: Helps create an even, crispy texture.
Mini Chocolate Chips: Optional, but they add extra bursts of chocolate!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making Brownie Brittle is super easy—let’s get started!
Preheat the Oven: Set your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
Mix the Dry Ingredients: In a bowl, whisk together flour, cocoa powder, salt, and baking soda. Set aside.
Prepare the Wet Mixture: In another bowl, whisk together egg whites, sugar, brown sugar, melted butter, and vanilla extract until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. If using mini chocolate chips, fold them in now.
Spread the Batter: Pour the batter onto the prepared baking sheet and spread it out as thinly as possible using a spatula. The thinner, the crispier!
Bake: Bake for 20-25 minutes, or until the brittle is set and crispy around the edges.
Cool & Break Into Pieces: Let the brittle cool completely, then break it into bite-sized pieces. Enjoy!
How to Serve Brownie Brittle
This crispy treat is so versatile! Here are some fun ways to enjoy it:
On Its Own: The perfect crunchy chocolate snack for any time of day.
With Ice Cream: Crumble it over a scoop of vanilla or chocolate ice cream for extra texture.
Dipped in Chocolate: For a decadent twist, dip pieces in melted chocolate and let them set.
Paired with Coffee: The perfect companion for your morning latte or afternoon espresso.
Used in Desserts: Crush and sprinkle over yogurt, pudding, or cheesecake for a fun topping.
Additional Tips
Spread It Thin: The key to a crisp brittle is spreading the batter as thinly as possible.
Watch the Bake Time: Every oven is different—check at 20 minutes to avoid overbaking.
Let It Cool Completely: It will crisp up as it cools, so be patient!
Store It Right: Keep in an airtight container to maintain that perfect crunch.
Experiment with Flavors: Try adding nuts, espresso powder, or a sprinkle of sea salt for variety.
FAQ
Q1: Can I make this gluten-free?
A1: Yes! Substitute the all-purpose flour with a gluten-free blend for a GF version.
Q2: How do I store Brownie Brittle?
A2: Store in an airtight container at room temperature for up to a week to keep it crispy.
Q3: Can I freeze it?
A3: Yes! Store in a freezer-safe bag for up to 3 months. Let it sit at room temp before eating.
Q4: Why is my brittle not crispy?
A4: It may be too thick or underbaked. Spread it thinner next time and bake a little longer.
Q5: Can I add mix-ins?
A5: Absolutely! Try chopped nuts, toffee bits, or even shredded coconut.
Q6: What’s the best way to break it into pieces?
A6: Once fully cooled, just snap it with your hands or use a knife for more even pieces.
Q7: Can I make this without eggs?
A7: Yes! Try using aquafaba (chickpea brine) as a substitute for egg whites.
Q8: Can I use dark chocolate instead of cocoa powder?
A8: Cocoa powder is best for texture, but you can add finely grated dark chocolate for extra richness.
Q9: Can I double the recipe?
A9: Yes, but bake on two trays or in batches to keep it crispy.
Q10: What’s the secret to extra crispy brittle?
A10: Bake it low and slow—if needed, lower the temp slightly and bake a few extra minutes.
Final Thoughts
This Brownie Brittle recipe is the ultimate snackable dessert rich, chocolaty, and perfectly crisp. Whether you’re making it for yourself, sharing with friends, or gifting it to someone special, it’s guaranteed to be a hit. So grab your ingredients, preheat that oven, and get ready to enjoy some seriously delicious crunch!
Print
Brownie Brittle
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Brownie Brittle is a crispy, chocolate-packed treat that delivers the perfect balance of rich, fudgy flavor with a satisfying crunch. Topped with mini chocolate chips, this easy dessert is a delicious snack for any occasion. Enjoy it on its own, crumble it over ice cream, or use it as a base for creative dessert ideas.
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 oz baking chocolate
- 1/4 cup unsweetened cocoa powder
- 2 egg whites
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven & Prepare Pan – Preheat oven to 325°F (163°C). Line a 13″x18″ half-sheet pan with parchment paper. This is essential to prevent sticking.
- Melt Chocolate & Butter – In a microwave-safe bowl, melt the butter and baking chocolate in 30-second intervals at 50% power, stirring in between to avoid burning.
- Add Oil & Cocoa Powder – Stir in the vegetable oil and cocoa powder until smooth.
- Whisk Egg Whites – In a separate bowl, beat the egg whites with a mixer until light and fluffy.
- Mix Wet Ingredients – Add vanilla extract and sugar to the egg whites, whisking until combined. Then, pour in the chocolate mixture and mix well.
- Incorporate Dry Ingredients – Gently fold in the flour, salt, and baking soda with a spatula until just combined.
- Spread Batter – Evenly spread the batter as thin as possible onto the prepared baking sheet, ensuring the sheet is not visible underneath.
- Add Toppings – Sprinkle the mini chocolate chips over the batter.
- Bake – Bake for 20 minutes or until crispy. If you prefer extra crunch, bake a few minutes longer.
- Score & Cool – While still hot, lightly score the brittle with a knife to make it easier to break into pieces. Let it cool completely before serving.
Notes
- For a gluten-free version, substitute with almond flour.
- For extra crunch, let the brittle cool in the oven with the door slightly open.
- This makes a great homemade gift—just pack it in decorative bags!
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg