There’s something irresistible about the crisp, crackly edges of brownies, and this homemade Brownie Brittle captures that magic perfectly. With its rich chocolate flavor and satisfying crunch, it’s a treat that feels indulgent yet light. In just 25 minutes of prep and 55 minutes of baking, you’ll create a dessert that’s perfect for snacking, gifting, or pairing with your favorite coffee.
Each bite offers a delightful contrast of textures—thin, shatteringly crisp layers with a hint of chewiness underneath. The deep cocoa aroma fills your kitchen as it bakes, promising a treat that’s as fun to make as it is to eat. Whether you’re a baking novice or a seasoned pro, this recipe is a surefire way to impress with minimal effort.
Ingredients for Brownie Brittle
- 1 1/4 cups (10oz/282g) sugar
- 1/3 cup (2oz/57g) bittersweet chocolate, roughly chopped
- 1/4 cup (2floz/57ml) water
- 2 eggs, room temperature (tip: let sit out for 30 minutes)
- 1/2 cup (4floz/115ml) flavorless oil (sunflower, canola, or vegetable oil work well)
- 1 teaspoon vanilla extract
- 3/4 cup (3 3/4oz/105g) all-purpose flour
- 1/3 cup (1 1/3oz/37g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (3oz/85g) semi-sweet chocolate chips
- 1/2 cup walnuts, chopped (optional, or substitute with pecans)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 11″ x 17″ cookie sheet with parchment paper. Set aside.
- In a medium microwavable bowl, combine the sugar, bittersweet chocolate, and water. Microwave gently for about 2 minutes or until the chocolate has melted. Stir until smooth, then set aside to cool slightly.
- Into the cooled chocolate mixture, whisk in the eggs, oil, and vanilla extract until fully combined and smooth.
- Over the chocolate mixture, sieve the flour, cocoa powder, baking powder, and salt. Fold in the dry ingredients gently until no streaks of flour remain.
- Pour the batter onto the prepared cookie sheet. Use a spatula to spread it into a thin, even layer, reaching all the edges.
- Generously scatter the chocolate chips and walnuts (if using) over the batter.
- Bake for 30-40 minutes, or until the brittle is firm to the touch. It will crisp and harden as it cools.
- Let the brownie brittle cool completely on the sheet. Once cold, break it into big and small pieces.
- Serve as is or with a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to 10 days.
Perfect Pairings: Serving Suggestions
Brownie brittle is a versatile treat that shines on its own, but it’s even better with a little creativity. Serve it alongside a scoop of vanilla ice cream for a classic dessert combo, or crumble it over a bowl of chocolate mousse for added texture. For a fun twist, use it as a topping for milkshakes or hot cocoa—it’s a guaranteed crowd-pleaser!
Storage Secrets: Keeping It Crisp
To maintain that satisfying crunch, store your brownie brittle in an airtight container at room temperature. It will stay fresh for up to 10 days. If you live in a humid climate, consider adding a small packet of silica gel to the container to prevent moisture from softening the brittle. Avoid refrigeration, as it can cause the brittle to lose its crispness.
Mix It Up: Recipe Variations
Feel free to customize your brownie brittle to suit your taste! Swap out the walnuts for pecans or almonds, or skip the nuts altogether if you prefer. For a sweeter version, use milk chocolate chips instead of semi-sweet. You can even add a sprinkle of sea salt before baking for a sweet-and-salty contrast. The possibilities are endless!
Time-Saving Tips for Busy Bakers
Short on time? Use a microwave-safe bowl to melt the chocolate and sugar mixture—it’s faster than a double boiler. To speed up cooling, place the melted chocolate in the fridge for 5-10 minutes while you prep the other ingredients. If you’re in a rush, you can also skip the optional toppings and still enjoy a delicious, crispy treat!
Essential Equipment for Success
To make this recipe a breeze, you’ll need an “11 x 17″ cookie sheet to spread the batter thinly and evenly. A sieve is handy for ensuring your dry ingredients are lump-free, and a rubber spatula makes folding the batter effortless. Don’t forget parchment paper or a silicone baking mat to prevent sticking and make cleanup a snap!
How to Make Brownie Brittle From Scratch
Ingredients
- 1 1/4 cups sugar (10oz/282g)
- 1/3 cup bittersweet chocolate roughly chopped (2oz/57g)
- 1/4 cup water (2floz/57ml)
- 2 eggs room temperature
- 1/2 cup flavorless oil (sunflower, canola, veg) (4floz/115ml)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (3 3/4oz/105g)
- 1/3 cup unsweetened cocoa powder (1 1/3oz/37g)
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (3oz/85g)
- 1/2 cup walnuts chopped (optional)
Instructions
- Preheat the oven to 350°F (180°C) and butter and line an 11″ x 17″ cookie sheet. Set aside.
- In a medium microwavable bowl, combine the sugar, bittersweet chocolate, and water. Gently microwave for roughly 2 minutes or until the chocolate has melted. Set aside to cool.
- Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla until smooth.
- Over the chocolate mix, sieve in the flour, cocoa powder, baking powder, and salt. Fold in the dry ingredients until there are no more streaks of flour.
- Pour the batter onto your prepared cookie sheet and smooth it into a thin layer all the way to the edges. Generously scatter over chocolate chips and walnuts.
- Bake for ROUGHLY 30-40 minutes OR until firm to the touch. Once the brittle cools completely it will crips and harden.
- When cold, break the brownie brittle into big and small pieces. Enjoy by itself or alongside a scoop of vanilla ice-cream. Store the brownie brittle at room temperature in an airtight container for up to 10 days.
