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!!
How to Make the Best Brownie Bark Recipe
This recipe is enough for an 11x17-inch cookie sheet. If you use a smaller sheet, the brittle will be thicker and, therefore, not as crunchy.
- 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.