Name: Unbelievable Brownie Brittle in Just 40 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup chocolate chips

Jump to Recipe

Okay, let’s talk Brownie Brittle! Seriously, is there anything better than that super-thin, crazy-crispy edge piece of a brownie? I think not! And that’s exactly what this recipe delivers – a whole batch of those perfect edges. We’re talking maximum chocolate crunch with minimal effort. You can totally make amazing Brownie Brittle right in your own kitchen.

I used to buy bags of the stuff at the store, but honestly? They never seemed quite fresh enough. Plus, I wanted to control the chocolate – sometimes it needed to be darker, you know? That’s when I started experimenting, and let me tell you, this recipe is a game-changer. It’s so easy, and the satisfaction of pulling that first sheet of perfectly crackled Brownie Brittle out of the oven? Unbeatable. Trust me on this one!

Brownie Brittle - detail 1

Why You’ll Love This Brownie Brittle Recipe

Seriously, you’re gonna become obsessed with this recipe. Why? Well, let me tell you:

Quick and Easy Brownie Brittle

From craving to crunch in under 40 minutes? Yes, please!
Intensely Chocolatey Brownie Brittle Flavor

We’re talking serious chocolate punch here, folks. No wimpy, bland brittle allowed!
Perfectly Thin and Crispy Brownie Brittle Texture

That satisfying snap? It’s everything. You’ll get that perfect crunch every single time.
Make Brownie Brittle at Home

Forget those expensive bags from the store! Make your own for way less, and customize it exactly how you like it.

The Secret to Perfect Brownie Brittle: Ingredients

Alright, let’s talk ingredients! This Brownie Brittle recipe is pretty straightforward, but using good stuff makes all the difference. Here’s what you’ll need:

1/2 cup all-purpose flour: Just your regular flour, nothing fancy!
1/4 teaspoon baking powder: This gives it just a little lift, so it’s not *too* flat.
1/4 teaspoon salt: Don’t skip this! It balances the sweetness and brings out the chocolate flavor.
1/2 cup unsalted butter, melted: Make sure it’s cooled slightly after melting, or it might cook the eggs. Oops, almost did that myself the other day!
1 cup granulated sugar: For sweetness and that perfect brittle texture.
1/4 cup unsweetened cocoa powder: This is where the chocolate magic happens!
1 teaspoon vanilla extract: Adds a little extra somethin’ somethin’.
2 large eggs: These bind everything together.
1/2 cup chocolate chips: I usually go for semi-sweet, but hey, you do you!

Seriously, fresh ingredients are key here. You’ll taste the difference, promise!

Step-by-Step: How to Make Brownie Brittle

Okay, ready to get brittle-making? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be snacking on that crispy goodness in no time.

Preparing for Your Brownie Brittle

First things first: crank that oven to 325°F (160°C). You want it nice and hot before we get started. Then, grab a baking sheet and line it with parchment paper. Don’t skip the parchment! Trust me, it’ll save you a ton of scrubbing later. Plus, the brittle just slides right off. Easy peasy!

Combining Dry Ingredients for Brownie Brittle

In a bowl – any bowl will do, I usually just grab the closest one – whisk together your flour, baking powder, and salt. Whisking is important here, it helps to get rid of any lumps. This ensures everything is evenly distributed, so you don’t end up with pockets of baking powder (yuck!).

Mixing Wet Ingredients for Brownie Brittle

Now, in a *separate* bowl, combine that melted (and slightly cooled!) butter, sugar, cocoa powder, and vanilla extract. Mix it all together until it’s smooth and glossy. This is where the magic starts to happen, folks. The smell alone is enough to make you drool!

Creating the Brownie Brittle Batter

Add your eggs one at a time to the wet ingredients, mixing well after each addition. This is important! You want to make sure each egg is fully incorporated before adding the next. Then, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing leads to tough brittle, and nobody wants that.

Brownie Brittle - detail 2

Baking Your Brownie Brittle

Stir in those chocolate chips! Now, the tricky part: spreading the batter thinly and evenly onto the prepared baking sheet. This is key for that perfect brittle texture. I usually use an offset spatula, but the back of a spoon works fine too. Aim for a super-thin layer – the thinner, the crispier! Bake for 20-25 minutes, or until the edges are set and the center is *slightly* soft. Keep a close eye on it! Ovens vary, so you don’t want it to burn.

Cooling and Breaking Brownie Brittle

Let the Brownie Brittle cool *completely* on the baking sheet before breaking it into pieces. I know, it’s tempting to dig in while it’s still warm, but trust me, it’s much easier to break when it’s cool. Plus, it gets crispier as it cools. Once it’s cool, just break it into random pieces and enjoy!

Tips for the Best Brownie Brittle

Want to take your Brownie Brittle game to the next level? Of course, you do! Here are a few tricks I’ve learned along the way:

Achieving the Perfect Thinness for Brownie Brittle

Seriously, this is the #1 secret! Spread that batter as thinly and evenly as you possibly can. Think “wafer-thin.” If it’s too thick in spots, it won’t crisp up properly, and you’ll end up with chewy bits (still good, but not brittle!).

Preventing Burning when Making Brownie Brittle

Keep a super close eye on it in the oven! Brownie Brittle can go from perfectly golden to burnt in, like, seconds. Start checking it around 18 minutes, and if it’s getting too dark, just lower the oven temp a little.

Ensuring Crispness in Your Brownie Brittle

Patience, my friend! Let it cool *completely* before you even think about breaking it. This is when the magic happens and it gets that perfect snap. If it’s still soft, just pop it back in the oven for a minute or two to dry out a bit more.

Brownie Brittle Variations: Spice It Up!

Okay, so you’ve mastered the basic Brownie Brittle recipe? Awesome! Now, let’s get a little crazy, shall we? This recipe is seriously begging for some customization. Here are a few ideas to get you started:

Different Chocolate Chips for Brownie Brittle

Why stick with semi-sweet? Dark chocolate chips add a super rich, intense flavor. White chocolate chips create a sweet, almost caramel-like vibe. And peanut butter chips? Oh man, those are just addictive! Seriously, try it!

Adding Nuts to Your Brownie Brittle

Chopped pecans, walnuts, or almonds add a fantastic crunch and nutty flavor that complements the chocolate perfectly. Just sprinkle them on top of the batter before baking. My favorite is toasted pecans – yum!

Spices to Enhance Your Brownie Brittle

A dash of cinnamon adds warmth and coziness. A pinch of cayenne pepper kicks up the heat and creates a surprising (but delicious!) sweet-and-spicy combo. Or, try a little espresso powder for an extra jolt of coffee flavor. So good!

Storing Your Homemade Brownie Brittle

Alright, so you’ve made a batch of this amazing Brownie Brittle… and somehow, you haven’t eaten it all in one sitting? Wow, I’m impressed! Here’s how to keep it fresh (ish):

Proper Storage for Brownie Brittle

The key is an airtight container. Seriously, that’s it! Just toss your leftover Brownie Brittle in a container with a tight-fitting lid and keep it at room temperature. This will help prevent it from getting soggy.

Reheating Brownie Brittle

Okay, here’s the thing: I really don’t recommend reheating it. It’s best served at room temperature for that perfect crispness. Reheating might make it a little melty or chewy, and we don’t want that, do we?

Frequently Asked Questions About Brownie Brittle

Got questions about making the best Brownie Brittle ever? I got you! Here are some of the most common things people ask me:

Can I use a different type of flour for Brownie Brittle?

Sure, you *can*, but I really wouldn’t recommend it for your first try. All-purpose flour gives you that perfect, delicate snap. Other flours might make it too dense or chewy. Stick with the tried-and-true for the best results!

How do I prevent my Brownie Brittle from being too thick?

Ah, the million-dollar question! It’s all about spreading that batter super thin! Like, almost see-through thin. Use an offset spatula or the back of a spoon and really work it. The thinner it is, the crispier it gets!

My Brownie Brittle is not crispy, what did I do wrong?

Okay, a few things could be going on here. First, make *absolutely* sure you let it cool completely before breaking it. That’s when it crisps up. If it’s still not crispy, it might need a few more minutes in the oven. Just keep a close eye on it so it doesn’t burn!

Can I freeze Brownie Brittle?

Ehhh, I wouldn’t. Freezing can mess with the texture and make it a bit soggy when it thaws. Brownie Brittle is best enjoyed fresh! If you have too much, share it with friends (or just eat it all yourself – no judgment here!).

What kind of cocoa powder is best for Brownie Brittle?

I’m a big fan of Dutch-processed cocoa powder. It gives the Brownie Brittle a richer, darker, more intense chocolate flavor. But regular unsweetened cocoa powder works just fine too! It’s really up to your personal preference.

Nutritional Information for Brownie Brittle

Okay, so let’s talk about the elephant in the room: nutrition. Look, this Brownie Brittle is a treat, okay? A delicious, chocolatey treat! But I’m required to tell you that any nutritional information provided is just an estimate. It can totally vary depending on the specific ingredients you use (brands, etc.) and how big you cut those pieces. So, yeah, take it with a grain of salt (or maybe a sprinkle of chocolate chips!). It’s yummy, but maybe not a health food. Just sayin’!

Enjoy Your Brownie Brittle: Rate and Share!

So, did you love this Brownie Brittle as much as I do? I really hope so! If you made it, please leave a comment below and let me know what you think! Rate the recipe, too – it helps other people find it. And hey, if you snapped a pic, share it on social media! I’d love to see your creations! What did you change? What would you do differently next time? Let’s chat!