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4.52 from 170 votes
How to Make Brownie Brittle Recipe
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.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
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
  1. Preheat the oven to 350°F (180°C) and butter and line an 11" x 17" cookie sheet. Set aside.

  2. 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.

  3. Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla until smooth.

  4. 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.

  5. 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.

  6. Bake for roughly 50-55 minutes or until firm to the touch. Once the brittle cools completely it will crips and harden.

  7. When cold, break the brownie brittle into big and small pieces. Enjoy by itself or alongside a scoop of vanilla ice-cream.

  8. 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