brownie brittle recipe

The Best brownie brittle recipe

Chocolate Brownie Brittle Recipe

4.8 from 855 votes

A rich, fudgy brownie base combined with a gooey chocolate sauce to create a delightful brittle texture. Perfect for gifting or enjoying as a sweet treat.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Fudgy Brownie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup semi-sweet chocolate chips

For the Chocolate Brittle Sauce

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1 tbsp heavy cream (optional)
• Pinch of salt

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2
   In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. 3
   In a separate bowl, sift together flour, salt, and baking powder. Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in chocolate chips.
4. 4
   Pour batter evenly onto the prepared baking sheet. Bake for 20-25 minutes or until edges are set but centers are still slightly soft. Let cool completely.
5. 5
   For the brittle sauce, melt chocolate chips and butter together in a double boiler or heavy-bottomed saucepan, stirring until smooth. Remove from heat and stir in sugar and heavy cream (if using). Let cool slightly until thick but pourable.
6. 6
   Once the brownie dough is completely cool, use a piping bag or ziplock bag to pipe or spoon the chocolate sauce evenly over the top of the brownie. Use a fork to create a crisscross pattern.
7. 7
   Bake at 350°F (175°C) for an additional 10-15 minutes until the edges are crisp and the top is slightly puffed. Let cool completely before breaking into pieces.

🔧Equipment

• Mixing bowls
• Electric mixer or hand mixer
• Baking sheet
• Parchment paper
• Double boiler or heavy-bottomed saucepan
• Spatula
• Piping bag or ziplock bag with corner cut off

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 45🧂Sodium: 250🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 25🥩Protein: 3

📝Notes

Tips

• For extra crispiness, ensure the chocolate sauce is fully cooled before baking.
• You can add a few drops of vanilla extract to the chocolate sauce for enhanced flavor.
• Store in an airtight container at room temperature for up to 5 days.

Variations

• Add white chocolate chips or a sprinkle of sea salt flakes for a twist.
• Use dark chocolate for a richer flavor profile.

❓ Frequently Asked Questions About Chocolate Brownie Brittle

What is the best way to ensure my brownie brittle doesn’t get too hard or crumbly?

To prevent brownie brittle from becoming too hard or crumbly, keep it at a low and steady temperature (around 225–230°F/107–110°C) while cutting. Use a sharp knife (preferably a thin-bladed one) for clean slices, and let it cool slightly before storing to avoid moisture absorption. Avoid overmixing the batter—just stir until combined—so the texture stays moist. Also, store it in an airtight container at room temperature (not the fridge) to maintain softness.

Can I substitute any ingredients in the brownie brittle recipe, and if so, what are the best swaps?

Yes! Here are some common swaps:
– Cocoa powder: Use Dutch-process cocoa (like Hershey’s Special Dark) for richer flavor, or natural cocoa (like Cocoa by Love) for a less bitter taste.
– Butter: Replace with melted coconut oil (for a vegan option) or vegetable shortening (like Crisco) for a slightly firmer texture.
– Sugar: Swap granulated sugar for brown sugar (adds moisture and caramel notes) or powdered sugar (for a lighter crumb).
– Vanilla extract: Use almond extract (½ tsp) for a nutty twist or more vanilla (½ tsp) for a classic flavor.
– Eggs: Omit them entirely for a vegan version (add 1 tbsp flaxseed meal + 3 tbsp water per egg). For a richer texture, use applesauce (½ cup) or yogurt (½ cup).

Why does my brownie brittle turn out too sweet or overly salty?

Too sweet: You may have added extra sugar (check your recipe for exact measurements) or used liquid sweetener (like honey/maple syrup) without adjusting. For a balanced taste, stick to the granulated sugar ratio (e.g., 1:1 with cocoa powder) and avoid adding extra sweeteners. If using flavored extracts (like almond), reduce sugar slightly to avoid overpowering sweetness.

Too salty: A common issue if you’ve added salt (like in some brownie recipes) or used salted butter (which contains ~2% salt). Measure your salt carefully—most brownie brittle recipes skip it entirely. If your batter already has salt, reduce it by ¼ tsp or omit it. Also, check if your cocoa powder or chocolate chips contain salt (some brands do).

How long should I cook the brownie brittle, and how do I know when it’s done?

Cook the brownie brittle for 12–15 minutes on the middle rack of your oven. It’s done when the edges are golden brown and the center is set but still slightly soft (it will firm up as it cools). To test doneness, insert a toothpick or skewer—it should come out with tiny crumbs (not wet batter). If it’s undercooked, return to the oven for 1–2 minutes to firm up.

How should I store brownie brittle to keep it fresh and soft?

Store brownie brittle in an airtight container at room temperature (not the fridge). It lasts 3–5 days this way. For longer storage (up to 2 weeks), wrap individual portions in parchment paper and place them in a ziplock bag (squeeze out excess air to prevent sogginess). Avoid the fridge unless it’s very old (over 5 days), as cold temperatures can make it brittle. If stored improperly, it may develop a hard, crumbly texture—restore softness by briefly warming it in the oven at 200°F (95°C) for 5–10 minutes.