I swear I didn’t set out to reinvent the brownie — I just wanted that crunchy, chocolatey crackle that shows up on the edges and vanishes before you can blink. Welcome to my version of Brownie Brittle, which tastes like the concentrated, crispy joy of a brownie edge and comes together with everyday pantry ingredients. I laugh every time I make a batch because my house turns into a chocolate-scented confetti party: the oven hums, the edges whisper as they crisp, and I steal a shard while the rest cools. This recipe keeps things simple, fixes common goofs, and gives you that addictive snap-and-melt texture no one can resist.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
This Brownie Brittle gives you the best part of a brownie — the thin, crisp edges — across the entire piece. It delivers crunchy, crackly texture, deep chocolate flavor, and a little chew where you want it. It’s easy enough for a weeknight treat but pretty enough for a party platter. Plus: no fancy equipment, no weird flours, and it travels well. It’s so easy even your oven can’t mess it up (but I’ll still tell you how to avoid the one thing it can).
Ingredients
For the Main Dish:
- 1/2 cup (8 tbsp) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder (natural or Dutch-process both work)
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup mini chocolate chips or chopped chocolate (optional)
- Flaky sea salt for sprinkling (optional)
For the Sauce / Garnish (if applicable):
- Optional drizzle: 1/4 cup store-bought caramel sauce or warm chocolate sauce
- Optional: toasted nuts (1/3 cup) or a pinch of sea salt
How I Make It
Step 1:
Preheat the oven to 325°F and line a rimmed baking sheet with parchment. In a medium bowl, whisk the melted butter and granulated sugar until glossy. Add the eggs one at a time and stir in the vanilla. The batter will smell rich and sweet — that warm, almost caramel-chocolate aroma that makes you tap your feet.
Step 2:
Sift together the cocoa powder, flour, baking powder, and salt. Fold the dry mix into the wet just until it disappears. Don’t overwork it; you want a glossy, slightly loose batter that spreads like thick syrup. If it feels too stiff, add a teaspoon of milk to loosen.
Step 3:
Pour the batter onto the prepared pan and shimmy the pan so the batter spreads into a thin, even layer — aim for about 1/8 inch thickness. Scatter mini chocolate chips across the top for extra pockets of melty goodness. Tap the pan on the counter once to settle the batter; you’ll hear it thin out and flatten — satisfying, right?
Step 4:
Bake for about 18–22 minutes or until the surface looks dry, the edges darken to a deep brown, and the center starts to pull away from the parchment. You want crisp, not burnt, so start checking at 16 minutes if your oven runs hot. The brittle will firm up as it cools, so don’t panic if it still looks slightly soft when you pull it out.
Step 5:
Let the sheet cool on a wire rack for at least 10 minutes. Break or cut into shards and sprinkle with flaky salt or drizzle with warm caramel. Store in an airtight container once fully cooled to keep the crisp texture. I always steal one extra piece while they rest because I’m only human.
Pro Tips
- Use room-temperature eggs for a smooth, glossy batter that spreads easily.
- If your batter bubbles in the oven, gently score it with a butter knife before it cools to make clean shards.
- Want extra snap? Bake a little longer at the edges, or rotate the pan halfway through for even browning.
- For cleaner pieces, chill the brittle for 10 minutes after cooling, then snap along natural lines.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter ↔ coconut oil: Use ¾ the amount of oil; you’ll get a slightly coconutty flavor and a firmer crisp.
- All-purpose flour ↔ 1:1 gluten-free flour: Texture stays close, though the crisp can be slightly more delicate.
- Granulated sugar ↔ coconut sugar: Use a straight swap; expect a deeper, caramel note and darker color.
- Dairy-free option: Use coconut oil and dairy-free chocolate chips for a fully vegan brownie brittle.
Variations & Tips
- Salted Caramel Brownie Brittle: Drizzle warm caramel and sprinkle flaky sea salt for a sweet-salty party.
- Espresso Kick: Add 1 tsp instant espresso powder to the dry mix for a mocha boost.
- Nutty Crunch: Fold in 1/3 cup chopped toasted pecans or almonds before baking.
- Spicy Chocolate: Stir 1/4 tsp ground cayenne for a subtle heat that highlights the chocolate.
- Peanut Butter Swirl: Drop little dots of softened peanut butter on the batter and swirl with a toothpick.
- Cookie Mash-up: Sprinkle crushed pretzels or shortbread on top before baking for a texture mash-up.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store completely cooled Brownie Brittle in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag up to 1 month. Re-crisp in a 300°F oven for 4–6 minutes if it softens.
- Can I double the recipe?
- Sure thing. Use two baking sheets and bake one sheet at a time or add an extra 2–3 minutes if your oven gets crowded. Make sure each sheet has a single thin layer so both bake evenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a dry-looking surface, darker edges, and a center that no longer jiggles. The brittle will firm as it cools — don’t overbake until it turns black.
- What if I don’t have ingredient X?
- Short on cocoa? Use 3 oz (about 1/2 cup) melted bittersweet chocolate in place of cocoa and reduce butter by 1 tbsp. No mini chips? Chop a chocolate bar or skip them — the brittle still shines.
How I Like to Serve It
I serve Brownie Brittle as a snack with coffee or milk, scatter it over vanilla ice cream for instant sundae heaven, or pack it into mason jars as a gift. It works for movie night, potlucks, or when you want a little evening indulgence without committing to a whole pan of brownies. In summer I pair shards with berries; in winter I nestle them next to a mug of hot cocoa.
Notes
- Store in an airtight container at room temperature for up to 4 days; re-crisp briefly in a warm oven if needed.
- This recipe contains no raw meat — no internal safe-temp note required — but keep eggs refrigerated until use.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Brownie Brittle masterpiece!