Crispy, crunchy, and chocolatey brownie bark easily made right at home — so skip all the boxed mixes with my simple Brownie Brittle recipe.
- 1 ¼ cups (10 oz/282 g) granulated sugar
- ⅓ cup (2 oz/58 g) bittersweet chocolate, roughly chopped
- ¼ cup (2 fl oz/60 ml) water
- 2 large eggs, room temperature
- ½ cup (4 fl oz/120 ml) vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- ⅓ cup (1 ⅓ oz/37 g) unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (3 oz/85 g) semi-sweet chocolate chips
- ½ cup toasted 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, salt and baking powder. 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 (if using)
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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