How to Make Brownie Brittle From Scratch
There’s something irresistible about the crisp, crackly edges of brownies, and this homemade Brownie Brittle captures that magic perfectly. 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.
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.
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