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Brownies & Bars

How to Make Brownie Brittle From Scratch

4.65 from 142 votes
Crispy, crunchy, and chocolatey brownie bark easily made right at home — so skip all the boxed mixes with my simple Brownie Brittle recipe.

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Hi Bold Bakers!

Crispy, crunchy, and chocolatey — while two of these words aren’t typically used to describe a perfect brownie, brownie brittle is all three… and, on top of that, super addicting.

Traditional brownies like my Perfect Skillet Brownies are, of course, a classic dessert. But brownie brittle, a new snack-aisle favorite, was never really on my radar. Until now! And I hope you join the bandwagon because this rich and fudgy homemade brownie brittle recipe is another Big & Bold creative way to enjoy brownies!

We all know and love someone who would gladly arm wrestle for the corners of a brownie batch. Thankfully to save our family unity, this recipe makes the entire batch that perfect crispy and crunchy texture! You’ll notice that I didn’t include my tried and true ingredient to make a brownie moist, the dark brown sugar used in my Best-Ever Brownie Recipe, in this unique brownie take.

Best of all, while there are other recipes online that use store-bought brownie mix to create this new snack favorite, I’ll show you how to easily create brownie brittle from scratch!

What You Need To Make Brownie Brittle

Shards of broken Brownie Brittle, topped with walnuts.

You should never be intimidated to try baking one of your favorite store-bought treats! For brownie brittle, you won’t need any special tools. Just make sure you have:

How To Make Brownie Brittle

These crispy brownies, when broken in half, give an incredibly satisfying snap. Turns out, they’re also a snap to make!

Gemma Stafford holding a piece of Brownie Brittle, showing size and texture.

Here’s how you make it (and don’t forget to get the full recipe with measurements, down below):

  1. Combine sugar, bittersweet chocolate, and water in a microwavable bowl. Gently microwave for 2 minutes, or until the chocolate has melted. Set aside to cool.
  2. Once cooled, whisk in eggs, oil, and vanilla until smooth. 
  3. Over the chocolate mix, sift in the flour, cocoa powder, baking powder, and salt. Fold in the dry ingredients until there are no more streaks of flour.
  4. Pour mixture onto a buttered and lined 11″ x 17″ cookie sheet. Bake at 350°F (180°C) ROUGHLY 30-40 minutes OR until firm to the touch.
  5. After letting the brownie brittle cool and harden, break into big and small pieces to enjoy!

Gemma’s Pro Tips For Making Brownie Brittle

  • Spread the batter very thin on the cookie sheet.
  • Don’t be worried if your brownie brittle seems too moist. Once it cools completely, it will crisp and harden.
  • If you don’t eat eggs, then replace them with a flax egg. For more info, check out my 7 Best Egg Substitutes in Baking Chart!
  • Hazelnuts or pecans would make a great substitute for walnuts.
  • Need a kid-friendly version? Swap out the bittersweet chocolate and semi-sweet chocolate chips with milk chocolate!
  • Don’t have a sifter? No problem. Use a fine-mesh strainer to tap dry ingredients through to remove any lumps. If there’s no strainer in sight either, a whisk or fork will work as well.

How To Store Brownie Brittle

Brownie brittle can be stored in an airtight container for up to 10 days at room temperature. 

Between us, you remember how I mentioned that they were super addicting? I may or may not but definitely did finish the entire batch!  

A close up of the brownie brittle you can make by following my How to Make Brownie Brittle guide.

Make More Brownies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below the video!

Watch The Recipe Video!

How to Make Brownie Brittle Recipe

4.65 from 142 votes
Crispy, crunchy, and chocolatey brownie bark easily made right at home — so skip all the boxed mixes with my simple Brownie Brittle recipe.
Author: Gemma Stafford
Servings: 8 people
Prep Time 25 mins
Cook Time 55 mins
Crispy, crunchy, and chocolatey brownie bark easily made right at home — so skip all the boxed mixes with my simple Brownie Brittle recipe.
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 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
  • 1/2 cup (4floz/115ml) flavorless oil (sunflower, canola, veg)
  • 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)

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.

Recipe Notes

Egg Substitute: if you don't eat eggs then replace then with a flax egg. For more info check out my 7 Best Egg Substitutes in Baking Chart
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Sineen
Sineen
2 years ago

Hi
Gemma
How can I join your bigger bolder baking community and I want you to make a video about macaroons

Sherry
Sherry
2 years ago

Even a little well done these were yummy . When I make these again will bake for 45 minutes

Shayne
Shayne
1 year ago

Hi gemma,

I’ve baked this twice. The first time it turns out super nice, the surface was “shiny”. But the second time, there are small little bubbles on the surface and not shiny like the first time. Could it caused by I accidentally add baking powder together with eggs and all other wet ingredients? Thank you. The brittle taste amazing though!

MARLENE BROWN
MARLENE BROWN
2 years ago

Can I make this using GF flour and replace sugar with Xylitol ?

Danie
Danie
1 year ago

Hi Gemma.. Did you use large eggs or normal sized eggs?

Julie
Julie
2 years ago

mine were burnt after 45 minutes. it’s probably just my oven, but definitely don’t take your eye off these. i may try again

Anna Sperry
Anna Sperry
2 years ago

Love your recipe and the variations on amount of crispiness or chewy brownies that you can achieve.
FYI: In the video I thought it said to use baking soda and not powder, but in the recipe it calls for baking powder.

Sri
Sri
2 years ago

Can I substitute eggs with flaxseed egg ?

Kathleen
2 years ago

Hiya thanks for amazing recipe I am going to use fresh goats milk for the ricotta what shall I use fresh cream please thanks ♥️

P M
P M
1 day ago

Either the oven temp or the baking time is wrong! 50 minutes at 350 will definitely give you burnt brittle. I shut the oven off and took the pan out after about 25 minutes and they are still burnt on the bottom.

The taste and the crunchiness are great! Just need to adjust the time or the temp or both.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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