Crispy, crunchy, and chocolatey brownie bark easily made right at home — so skip all the boxed mixes with my simple Brownie Brittle recipe.
- 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)
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Preheat the oven to 350°F (180°C) and butter and line an 11" x 17" cookie sheet. Set aside.
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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.
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Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla until smooth.
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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.
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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.
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Bake for ROUGHLY 30-40 minutes OR until firm to the touch. Once the brittle cools completely it will crips and harden.
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When cold, break the brownie brittle into big and small pieces. Enjoy by itself or alongside a scoop of vanilla ice-cream.
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Store the brownie brittle at room temperature in an airtight container for up to 10 days.
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