Homemade Brownie Brittle

Chewy, crunchy, crispy, chocolaty

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 8 to 10 servings

Yield: 1 13 x 17-inch pan

In 1992, yearning for a whole pan of the crispy edges of brownies, Sheila G. Mains took her family’s treasured fudge brownie recipe and spread it into a thin layer before breaking it up into crispy shards, and brownie brittle was born. 

Although I missed out on this product’s rise to fame, while developing this recipe I remembered my mother bringing home a bag of Sheila G.’s brownie brittle from Costco. After watching countless seasons of Shark Tank, I know that once your product gets into Costco, you’ve made it. It truly is a brilliant idea, as most people, including myself, love and covet the corners of brownies, which possess a crispy and caramelized chewy texture in contrast to the soft fudgy center.

What’s the Difference Between Brownies and Brownie Brittle?

There’s virtually no difference between brownies and brownie brittle besides thickness. They both use the same exact ingredients, though brownie brittle uses granulated sugar instead of the brown sugar that some brownie recipes call for, and most recipes call for egg whites instead of whole eggs. The reasoning behind both is to produce a crispier cookie-like texture, as the fat in egg yolks and the moisture in brown sugar both produce soft, tender brownies. 

My recipe uses a combination of whole eggs and egg whites to keep some of the richness and body of a classic brownie. I also include chocolate in mine and not just cocoa powder, to retain the fudginess. This is a very easy recipe with a big payoff, and it all comes together in just 35 minutes. There’s no mixer required for this recipe: just whisk everything together and spread it out into a thin, even layer.

Tips for Making Brownie Brittle

• Don’t scrimp on the chocolate—Use good quality chocolate and cocoa powder for best results. 
• What type of chocolate to use—Any chocolate from 58 to 70 percent cacao will work well with this recipe.
• Spread the batter evenly in the pan—Batter spread to an even thickness in the pan will bake more evenly, ensuring a light and crisp brownie brittle. The best tool to use for spreading is a small offset spatula.

How To Serve Brownie Brittle

After baking and cooling the brittle will become crisp and you can break it apart into custom-sized pieces. Brownie brittle has endless possibilities: use them as an ice cream topper, dip them in melted chocolate, or make your own Dunkaroos with brownie brittle and vanilla icing. It’s a perfect any day treat and super cute in little baggies tied with ribbon for party favors or your holiday cookie exchange.

«This recipe is so easy, and the brownie brittle turns out so perfectly chocolaty and crisp, with a slight chewiness in the center of the pan just like you expect from edge pieces.» —Megan Scott

A Note From Our Recipe Tester

Ingredients

• 1/2 cup (75 grams) semisweet chocolate chunks (58-70% cacao)

• 4 tablespoons (57 grams) unsalted butter, cut into tablespoon-sized pieces

• 1 cup (200 grams) granulated sugar

• 1 large egg

• 2 large egg whites

• 1 teaspoon vanilla extract

• 1/2 cup plus 1 tablespoon (83 grams) all-purpose flour

• 3 tablespoons Dutch-process cocoa powder, sifted

• 1/4 teaspoon fine salt

• 1/4 teaspoon baking powder

• 1/2 cup chocolate chips or chunks

Steps to Make It

1. Gather the ingredients. Preheat the oven to 350 F and position a rack in the center of the oven. Line a large sheet pan (13 x 17-inch) with parchment paper.

   

2. Melt 1/2 cup (75 grams) semi-sweet chocolate chunks (58-70% cacao) and 4 tablespoons (57 grams) unsalted butter in a large bowl over a double boiler or in 30-second increments in the microwave (if using the microwave, make sure to use a microwave-safe bowl).

   

3. Whisk in 1 cup (200 grams) granulated sugar to combine. The batter will be very thick and grainy at this point. That’s ok!

   

4. Add 1 large egg, 2 large egg whites, and 1 teaspoon vanilla extract. Whisk to combine.

   

5. Add 1/2 cup plus 1 tablespoon (83 grams) all-purpose flour, 3 tablespoons Dutch-process cocoa powder, sifted, 1/4 teaspoon fine salt, and 1/4 teaspoon baking powder and stir with a silicone spatula until smooth and no streaks remain.

   

6. Pour the batter onto the prepared sheet pan and smooth out into a very thin even layer all the way up to the edges.

   

7. Sprinkle the top with 1/2 cup chocolate chips or chunks and bake until the brownie brittle pulls away from the edges of the pan and is firm to the touch, 20 to 25 minutes.

   

8. Allow the brittle to cool on the sheet pan completely before breaking it into shards.

   

How To Store

Brownie brittle can be stored in airtight containers or zip top bags in a cool dry place for up to 1 week at room temperature, 2 weeks in the refrigerator, or up to 3 months in the freezer.

Feeling Adventurous? Try This:

• Add toppings—Try adding your favorite toppings to the bark like nuts, cookie pieces, candies, marshmallows, sprinkles, seasonal ingredients, and so on.
• Use any kind of chocolate chip—For the chocolate chips on top, feel free to use white, milk, or dark chocolate or a combination. Chef’s choice!
• Dip the brittle in chocolate—For a true “death by chocolate” experience, dip the cooled and hardened brownie brittle in melted chocolate and place the pieces on a parchment-lined sheet pan until the chocolate is solid.

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	250
% Daily Value*
Total Fat 11g	14%
Saturated Fat 6g	31%
Cholesterol 31mg	10%
Sodium 86mg	4%
Total Carbohydrate 39g	14%
Dietary Fiber 2g	6%
Total Sugars 30g
Protein 3g
Vitamin C 0mg	0%
Calcium 18mg	1%
Iron 2mg	9%
Potassium 93mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.