Crispy Chocolate Chip Brownie Brittle – Easy homemade recipe! (2024)

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This homemade brownie brittle is easy to make and impossible to resist! With a crispy brownie base and mini chocolate chips in every bite, it’s the ideal snack for anyone who loves chocolate.

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Homemade Brownie Crisps

There are those who like cake-y brownies and those who prefer their brownies chewy—and then there are those of us who delight in the crispy edges and that thin, crinkly layer on top that all the best brownies have. If you fall into the third group, then you’re going to love this brownie brittle recipe. (And even if you don’t fall into that group—well, you’re still going to love it. It’s that good.)

Imagine a pan of brownies that’s entirely made of the crispy, chewy edges. That’s what you get with brownie brittle. Basically, you spread brownie batter into a thin layer on a jelly roll pan and bake it until it’s dry. When it’s cooled, break it into pieces—you know, kind of like peanut brittle or chocolate bark, but with brownies instead.

Texturally, I would compare this brownie brittle to a crispy yet chewy cookie if you make it as written. If you’d prefer your brownie brittle cracker thin and really crispy, you can make it in a larger pan, which will allow you to bake it into a thinner layer that has even more crispy-crunchy texture. Either way, this is going to be your new favorite snack if brownies are your weakness.

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What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Bittersweet chocolate – Learn more about chocolate for baking.
  • Unsalted butter– Here’s the difference between salted and unsalted butter.
  • All-purpose flour – Be sure to measure flour accurately for this recipe to ensure that it turns out perfect.
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Egg whites – Don’t want to throw away the yolks? Use them to make a double batch of my almond cookies or freeze them for another recipe.
  • Granulated sugar
  • Vanilla extract – Store-bought or homemade vanilla extract are both fine.
  • Mini chocolate chips – Feel free to substitute a chopped chocolate bar instead.

Is Unsweetened Cocoa Powder the Same as Cocoa Powder?

Yes, unsweetened cocoa powder is the same as cocoa powder; it may also be labeled as natural cocoa powder. What you don’t want for this recipe is hot cocoa mix, which is sweetened with sugar.

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How to Make Brownie Brittle

The hardest part about making this brownie brittle is waiting for it to cool so you can eat it! Here’s what you’ll need to do.

Prepare. Preheat your oven to 325°F. Line a 10″ x 15″ jelly roll pan with parchment paper, then lightly grease the paper.

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Melt the chocolate and butter. Set the chocolate and butter in a microwave-safe bowl and heat at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Continue to stir until the mixture is completely smooth, then let it cool slightly while you work on the next steps of the recipe.

Mix the dry ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a mixing bowl.

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Finish the batter. Whisk the egg whites in a large bowl just until they’re foamy. Whisk in the sugar and vanilla, then stir in the cooled chocolate mixture, followed by the dry ingredients.

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Bake. Spread the brownie batter evenly in the prepared pan and sprinkle the chocolate chips over the top. Bake for 25 to 30 minutes, or until the brownies are firm.

Cool and serve. Let the brownie brittle cool in the pan on a wire rack. Use the parchment paper to lift the brownies out of the pan and onto a cutting board to break or cut into pieces before serving.

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Tips for Success

Read over my baking tips for beginners, then follow these tips and pointers for this brownie brittle recipe:

  • Spread the batter evenly. That way, you won’t have some parts that are burned and other parts that are underbaked.
  • Don’t underbake it. While a lot of traditional brownie recipes call for slight underbaking to get a gooey, rich texture, that won’t work for brownie brittle. You want to make sure even the center of the pan feels dry to the touch.
  • Let it cool completely before breaking into pieces. Otherwise, it won’t hold together as well when you try to take it apart; it will crumble instead.

Variations

Brownie brittle is a great recipe for customizing—just be sure to stick with the proportions of the original recipe. Here’s some inspiration to get you started.

  • Crispier Brownie Brittle – Use an 11″ x 17″ jelly roll pan if you want cracker-thin brownie brittle, then reduce the baking time by 5 minutes.
  • Peanut Butter Brownie Brittle – Swap the chocolate chips for peanut butter chips.
  • Nutty Brownie Brittle – Substitute chopped nuts or peanuts for some or all of the chocolate chips.
  • White Chocolate Brownie Brittle – Use white chocolate chips in place of the mini chocolate chips, or melt white chocolate and drizzle it over the cooled brownie brittle.
  • Peppermint Brownie Brittle – Replace the vanilla extract with peppermint extract.
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How to Store

Once cooled, store the brownie brittle in an airtight container at room temperature for up to 5 days.

Can This Recipe be Frozen?

This brownie brittle recipe can be frozen for up to 3 months. Place parchment paper between each layer so they don’t stick together when frozen. To thaw, let sit at room temperature for 1 hour before serving.

More Recipes for Brownie Lovers

Small Batch Brownies
Irish Cream Brownie Bites
Extra Nutty Brownies
Double Chocolate Skillet Brownies for Two
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Get the Recipe:

Brownie Brittle

Yield24 to 30 servings

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

With a crispy brownie base and mini chocolate chips in every bite, this homemade brownie brittle is the ideal snack for anyone who loves chocolate!

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Ingredients

  • 3 ounces (85g) bittersweet chocolate
  • 6 tablespoons (85g) unsalted butter
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 to 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 325°F. Line a 10" x 15" jelly roll pan* with parchment paper, and lightly grease the paper.
  2. Place the chocolate and butter in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth, and then set aside to cool slightly.
  3. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. Place the egg whites in a large bowl, and whisk just until they're foamy. Add the sugar and vanilla, and mix until combined. Next, stir in the cooled chocolate mixture. And finally, stir in the flour mixture.
  5. Spread the brownie batter evenly in the prepared pan. Sprinkle the chocolate chips over the top.
  6. Bake for 25 to 30 minutes, or until the brownies are firm.
  7. Cool in the pan on a wire rack. Then lift the brownies out of the pan and onto a cutting board to break or cut into pieces.

Notes

*Use an 11" x 17" jelly roll pan if you want extra thin brownie brittle. Reduce the baking time by about 5 minutes.

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Crispy Chocolate Chip Brownie Brittle – Easy homemade recipe! (2024)

FAQs

What is brownie brittle made of? ›

There's virtually no difference between brownies and brownie brittle besides thickness. They both use the same exact ingredients, though brownie brittle uses granulated sugar instead of the brown sugar that some brownie recipes call for, and most recipes call for egg whites instead of whole eggs.

Why are my brownies not crispy? ›

Either you're melting chocolate into your batter and/or adding chocolate chips. One thought is that the melted chocolate contains more fat and less moisture than butter. So if a large portion of the fat in the recipe comes from chocolate, there will be less water to prevent that crust from forming.

How do you keep chocolate chips solid in brownies? ›

Create resistance: Coat the chips with flour or cocoa

You can counteract this by coating the chips with some flour or cocoa before mixing them into the batter. Place the chips in a bowl or jar, add a bit of flour or cocoa — I use 1/2 teaspoon for up to 2 cups (340g) of chips — and stir or shake to coat.

How to make hard brownies soft? ›

Heat a non stick pan on medium heat for about 5 minutes. On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes.

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Which brownie mix is chewy? ›

If you like chewy, sticky brownies, I recommend: Betty Crocker Dark Chocolate Brownie Mix. If you like light, less dense brownies with a picture-perfect sugar top that flakes when sliced, I recommend: Duncan Hines Chewy Fudge Brownie Mix.

What makes brownies fudgy instead of cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

How do you keep brownie edges crispy? ›

To ensure a crisp edge on each brownie (and to prevent sticking) coat the muffin tin with oil and sugar before adding your batter. Use a pastry brush to apply a thin layer of vegetable oil to the bottom and sides of each well in the muffin tin.

How do you keep brownies soft and chewy? ›

Make Sure They're Airtight

To keep your brownies as fresh as possible, you'll want to place them in an airtight container. Unfortunately, the air is your brownie's biggest enemy, and even a little bit of it can quickly turn soft brownies into dry, crumbly ones.

Why do my chocolate chips sink to the bottom of my brownies? ›

Make sure your batter is not too thin or runny. Correctly Size Your Chocolate Chips: Larger, chunkier chocolate chips are heavier and more likely to sink. If you're having trouble with chips sinking, try chopping them into smaller pieces or using mini chocolate chips.

Why don't my brownies have a crackly top? ›

Add semisweet chocolate chips

We made several varieties of brownies in my shop and I noticed that the batches that had extra chocolate chips added to the batter always came out shiny! That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

How to substitute chocolate chips for cocoa powder in brownies? ›

One ounce of melted chips equals one tablespoon of cocoa powder. For the closest cocoa flavor, go for dark or unsweetened chips over milk chocolate. Either way, melt the chips first to help them incorporate smoothly. If your chips are a bit sweeter, you might want to cut back on the sugar content in your recipe.

Why did my brownies come out hard and chewy? ›

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.

Why do my brownies get hard after they cool? ›

If your brownies are turning out dry, it's for one of two reasons - either you've overcooked the brownies or there is too much flour in your recipe.

How to make brownies better? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Is brittle the same as toffee? ›

Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk. This makes toffees fuller and richer in taste, while brittles are more purely sweet and sugary. Brittles are also much thinner than most toffees.

Is Brownie Brittle keto friendly? ›

With zero added sugar and just 2 grams of net carbs per 1 ounce serving, you can indulge without the guilt. Brownie Brittle is your Keto Happiness.

How was Brownie Brittle invented? ›

It was a bumpy business to be in, but as often happens with innovation, she stumbled 'by accident' on a game-changing insight: staff at the bakery loved snacking on the crispy bits round the edge of the baking trays. In a flash of inspiration Brownie Brittle was born.

Is Brownie Brittle healthy for weight loss? ›

Calorie Count per Serving is Less than a Brownie

At only 120 calories per serving, this snack comes in at less calories than a typical chocolate brownie which can be around 129+ calories. So if you're watching your weight and need a quick snack, this is will do it for you.

References

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