I know you’ve had peanut brittle and chocolate bark, but have you ever tried brownie brittle? It’s crispy, chocolatey, and kind of like a cross between a cookie and a biscotti. Yum!
If you always reach for the corner piece because you like the crunchy part of the brownie, then you’ll love this brownie bark recipe!
It’s got all the amazing brownie flavor you know and love, it’s easy to modify with mix-ins, and it’s ideal for holiday gifts too!
Brownie Brittle Recipe
Brownie brittle is rich, chocolatey, and full of fun crunch. It’s crisp like biscotti, sweet like a cookie, and fully loaded with yummy extras!
I like it with chopped pretzels for a boost of salty goodness. Though chopped peanut butter cups and Reese’s Pieces are fantastic too.
If you’re making this for yourself, go nuts with toppings, and be sure it’s kept in an airtight container.
If you’re making it for gifts, break it into similar-sized pieces, stack them in a cute box or festive goodie bag, and add a nice ribbon.
Oh, and if it’s for the holidays, don’t forget the red and green sprinkles!!
Here’s what you’ll need to make the best brownie brittle:
- White Sugar: Adds sweetness.
- Chocolate (Bittersweet or a mix of Milk and Dark): For chocolatey goodness.
- Water: Adds moisture needed for the batter, helping to dissolve the sugar and cocoa.
- Eggs: The binding agent that also provides structure to the brittle.
- Neutral Oil: Adds moisture and fat.
- Vanilla Paste: Adds aroma and complements the chocolate flavor.
- All-Purpose Flour: Serves as the primary structural component, holding everything together.
- Unsweetened Cocoa Powder: Enhances the chocolate flavor and contributes to the brittle’s color.
- Baking Powder: Serves as a leavening agent, but in a small amount so the brittle stays thin.
- Salt: Balances the sweetness and enhances other flavors.
- Chocolate Chips: For texture and an extra burst of chocolate flavor.
- Chopped Nuts/Pretzels/M&Ms: For texture, crunch, and additional flavor.
How to Make the Best Brownie Bark Recipe
- Preheat oven to 350°F and prepare an 11x17-inch cookie sheet with cooking spray and parchment.
- Melt the sugar, 60 grams of chocolate, and water in the microwave; leave to cool.
- Whisk the eggs, oil, and vanilla, then add it to cooled chocolate mixture.
- Stir in the flour, cocoa, baking powder, and salt until no streaks remain.
- Spread the batter on the cookie sheet and top it with chocolate chips and your choice of extras.
- Bake for 15-20 minutes, rotate, then bake another 10 minutes. Check for doneness with a gentle press; if needed, bake longer in 5-minute intervals.
- Cool to room temperature; it will crisp as it cools.
- Break into pieces and store in an airtight container for up to 10 days.
So sure, you can add fun extras to make this your own. But that’s not all!
I have a few recipe variation below that’ll take plain brownie brittle to new heights.
1. Vegan Brownie Brittle
- Swap out the eggs for a “flax egg” (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
- Use vegan chocolate and ensure your add-ins like chocolate chips are vegan as well.
2. Mocha Brownie Brittle
- Add 1 teaspoon of instant coffee or espresso powder to the chocolate-sugar-water mixture for a coffee-infused version.
- Sprinkle chocolate-covered coffee beans over the top.
3. Caramel-Pretzel Brownie Brittle
- After spreading the batter, drizzle vegan or regular caramel sauce over it.
- Top with crushed pretzels before baking.
4. Peppermint Brownie Brittle
- Add 1/2 teaspoon of peppermint extract along with the vanilla paste.
- After baking, sprinkle crushed peppermint candies over the top while it’s still warm.
5. White Chocolate Raspberry Brownie Brittle
- Use white chocolate in place of bittersweet or milk chocolate in the base recipe.
- Sprinkle freeze-dried raspberries and white chocolate chips over the batter before baking.
Frequently Asked Questions
If you’ve never made brownie brittle before, don’t worry. This recipe is super easy.
That said, here’s a few Q&A’s, just in case:
- How do I know when the brownie brittle is done baking?
The brownie brittle is done when the center is firm to the touch and does not leave an indentation. If it’s not ready, continue to bake in 5-minute intervals, checking for firmness each time.
Remember, this stuff is more like biscotti, so you don’t want it soft.
- Can I use different types of chocolate?
Yes, you can use either bittersweet, milk, or dark chocolate based on your preference. You can even use a mix of different chocolates for a more complex flavor.
- What can I substitute for oil?
You can substitute the oil with melted butter or even coconut oil if you prefer. The substitution ratio is usually 1:1.
- How long can I store brownie brittle?
Brownie brittle can be stored in an airtight container for up to 10 days. Make sure it’s completely cool before storing to maintain its texture.
- Can I make this recipe vegan?
Yes, you can replace the eggs with a vegan egg substitute like a flax egg or applesauce. Also, ensure that the chocolate and other ingredients you use are vegan-friendly.
- Can I add other toppings?
Absolutely! You can experiment with various toppings like shredded coconut, crushed candies, or even dried fruits for added texture and flavor.
- My brownie brittle turned out too soft. What did I do wrong?
There could be several reasons for this. It may not have been baked long enough, or your oven’s temperature could be off.
Make sure to bake until it is firm and check your oven temperature for accuracy.
- Do I need to line the cookie sheet with parchment paper?
While it’s not absolutely necessary, using parchment paper helps in easier removal of the brownie brittle and makes for easier cleanup.
Homemade Brownie Brittle
- 280 grams of White Sugar (1 1/4 cups)
- 60 grams of Chocolate - Bittersweet or a mix of Milk and Dark (1/3 cup)
- 55 ml of Water (1/4 cup)
- 2 Eggs
- 115 ml of neutral Oil (1/2 cup)
- 1 teaspoon of Vanilla Paste
- 105 grams of All-Purpose Flour (3/4 cups)
- 35 grams of Unsweetened Cocoa Powder (1/3 cup)
- 1/4 teaspoon of Baking Powder
- 1/2 teaspoon of Salt
- 85 grams of Chocolate Chips (1/2 cup)
- 75 grams of Chopped Nuts/Pretzels/M&Ms (1/2 cup)
- Preheat the oven to 350°F/175°C.
- Spray an 11x17-inch cookie sheet with cooking spray and line it with parchment paper.
- Put the sugar, 60 grams of chocolate, and water in a microwave-safe bowl.
- Heat in 20-second intervals in the microwave until melted and smooth. Set aside to cool.
- In a separate bowl, whisk the eggs with the oil and vanilla.
- Pour the egg mixture into the cool chocolate and whisk until smooth.
- Add the flour, cocoa powder, baking powder, and salt to the bowl and gently stir with a spatula until you no longer see streaks of flour.
- Scrape the brownie mixture onto the baking sheet and spread it out into an even layer.
- Scatter the chocolate chips and any other extras over the top.
- Bake for 15-20 minutes, then spin the tray 180° and bake for another 10 minutes.
- Check for doneness by gently pressing the middle. If it is firm and does not leave an indentation, it’s ready. If not, bake for 5-minute intervals until it’s done.
- Remove the brownie from the oven and leave it to cool on the counter. It will crisp up as it cools.
- When completely cold, break into pieces and store in an airtight container.
- The brittle will be good for up to 10 days.