Brownie Brittle Recipe

There are chewy brownies, fudgy brownies, and now there is such a thing as brownie brittle. Have you seen this? I’ve seen it described as the brownie for those who like the edges–you know, the part of the brownie where the crisp meets the chewy. I can tell you, I’m that person—I love it.

Brownie Brittle | Bakers Royale

But when I see brownie brittle, I want it to be crisp all the way through.

If I want a slab of “edged” brownie with a bit of chewiness, I’ll head to King Arthur for their Brownie Crisp recipe. A recipe that I first saw here and was adapted for what is called a Chewy Chocolate Brownie Bark.

And since they have the crisp-meets-chewy factor handled, I set out to create a recipe that would truly be a brownie brittle, one that’s crisp all the way through. One that is basically a copycat of those Sheila G’s Brownie Brittle bags you see in Trader Joe’s and other stores.

Brownie Brittle from Bakers Royale

To get started, I used King Arthur’s recipe for the base and started tooling around from there. It wasn’t too hard to figure out how to make it crisp all the way through. Here are the changes I made:

  • I swapped out the oil for butter, knowing the butter would give the inside the crispness that the oil couldn’t.
  • I increased the chocolate factor by adding 2oz. of melted chocolate to accompany the existing 2 tablespoons of cocoa powder in the original recipe.
  • I also increased the flour from 1/2 cup to 3/4 for more structure.
  • I omitted the 1 tablespoon of non-fat dry milk powder without it having any noticeable changes to the overall end result.

That’s it, a few tweaks and I accomplished what I set out to do, and that was to create a brownie brittle. Here’s the best part, now that you have the base recipe you can give this all kinds of flavor profiles.

Brownie Brittle by Bakers Royale

For this one I kept it simple and made it a Toasted Pecan Brownie Brittle. The pecans are sprinkled on rather than being mixed into the batter, so they get all toasty while baking and more powerful in flavor. It’s seriously – awesomeness.

I’ve been eating this pecan brownie brittle plain, on ice cream, dipped in Cool Whip, sprinkled over my morning yogurt–I’ve pretty much been going crazy with it!

And stay tuned, because I’ve managed to tweak this for another kill-ah version that’s gonna knock your socks off!

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Pecan Brownie Brittle

Yield: 2 1/2 dozen 2" x 1 1/2" pieces

Ingredients:

  • 2 oz. chocolate (65% cacao)
  • 1/3 cup butter
  • 1 cup sugar
  • 1/2 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 cup unbleached all-purpose flour
  • 2 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 egg whites
  • 1/2 cup Diamond of California Pecans
  • 1/2 cup mini chocolate chips

Directions:

Preparation: Heat oven to 325 degrees F. Line a bakesheet with parchment paper and lightly cover with non-stick spray.

  1. Place chocolate and butter in a microwave safe bowl and heat in 30-second bursts until melted (making sure to stir in between).  Once melted, stir in sugar, espresso powder and vanilla extract; set aside.
  2.  Whisk together flour, cocoa powder, salt and baking soda; set aside. Place eggs in a stand mixer bowl, fitted with the whisk attachment and beat on medium high until eggs are frothy, about 3-4 minutes (mixture should resemble well lathered shampoo). Add in chocolate mixture and beat until combined. Turn mixture to low and beat in flour mixture until just combined.
  3. Spread batter onto parchment, using an offset spatula to spread mixture as thin as possible. Sprinkle pecans and mini chocolate chips on top. Bake at 325 degrees F for 25 minutes. Remove from oven and allow to cool in pan. Break up brittle with hand.
  4. ****If you want the brittle to have uniform cut pieces. remove pan at 20 minutes, using a knife score to preferred size. Return pan to oven for another 5 minutes to bake. Remove from oven and allow to cool in pan and break apart at scored marks.

Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.

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50 Responses to “Brownie Brittle Recipe”

  1. #
    1
    Snappystreet — July 24, 2014 @ 10:04 pm

    Oh wow. My mouth is watering already!

    Reply

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    Jaclyn — July 24, 2014 @ 10:21 pm

    I LOVE brownie brittle! Every time I buy it at the store I always think I need to just figure out how to make it. Love that you posted this recipe!

    Reply

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    Nazia @ This Baker Girl Blogs — July 25, 2014 @ 12:13 am

    Yay for brownie brittle! I love eating it and I think its about time I learned to make some, too.

    Reply

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    Thalia @ butter and brioche — July 25, 2014 @ 12:57 am

    i love brownie brittle! i am so craving some right now!

    Reply

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    Taylor @ Food Faith Fitness — July 25, 2014 @ 1:52 am

    Um yes. I have 3 boxes of Brownie Brittle in my pantry. BOXES, not bags – LOVE the stuff! And homemade? Gimme! Pinned!

    Reply

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    Stephanie @ A Magpie in the Sky — July 25, 2014 @ 2:37 am

    I am not sure about this, being from the UK I have never had any kind or brownie brittle/crisp/bark. But there is only one way to find out if I like it…. ;)

    Reply

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    Bri | Bites of Bri — July 25, 2014 @ 3:17 am

    thank you thank you thank you! I am totally addicted to that stuff and love that you created an at home homemade version. Thanks, Naomi!

    Reply

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    Katrina @ Warm Vanilla Sugar — July 25, 2014 @ 3:49 am

    AHHHHHH this is freaking fantastic – such a cool idea!

    Reply

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    Patricia Scarpin — July 25, 2014 @ 3:51 am

    This is the first time I ever hear about brownie brittle and I’m interested already! It looks delish!

    Reply

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    Kathleen — July 25, 2014 @ 3:51 am

    I love Brownie Brittle (both the concept and the brand). Intense brownie flavor, and all crispy part – PERFECT for me! Will definitely try this recipe as soon as the temperature cools down and I can turn on the oven.

    Reply

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    Tieghan Gerard — July 25, 2014 @ 4:28 am

    Have have never tried brownie brittle, but you looks AMAZING!! I love the pecans and I know I would DEVOUR this brittle!

    Reply

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    Jenny Flake — July 25, 2014 @ 5:12 am

    I am addicted to the stuff they sell, so I know I’d love your homemade version! Yum!

    Reply

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    Belinda@themoonblushbaker — July 25, 2014 @ 5:12 am

    Brownie brittle has to one of newest discoveries. I am almost addicted to the crunchy and texture of it. I think it would also be great to line a tart with this and fill it with more brownie ice cream! You are constantly inspiring me!

    Reply

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    Alice // Hip Foodie Mom — July 25, 2014 @ 5:36 am

    uh, love this! I also have the bagged brownie brittle but am in awe of you for making a homemade version. This is awesome.

    Reply

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    Sophia @ NY Foodgasm — July 25, 2014 @ 5:52 am

    YUMMMMM great idea for the recipe and the photos are so moody! Love it!

    Reply

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    Michelle @ Healthy Recipe Ecstasy — July 25, 2014 @ 5:58 am

    I keep seeing brownie brittle at the grocery store and I’m so tempted to buy it! Now I don’t have to because I can make it!!! Thank you!!

    Reply

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    Maria — July 25, 2014 @ 6:04 am

    Love brownie brittle!

    Reply

  18. #
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    Brenda @ a farmgirl's dabbles — July 25, 2014 @ 6:15 am

    I love those bags of brownie brittle. But I think I’d love yours even more!

    Reply

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    Shashi @ runninsrilankan — July 25, 2014 @ 6:19 am

    This homemade version of brownie brittle looks and sounds so much more tempting than the packaged stuff at the store – deeeelish!!

    Reply

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    marcie — July 25, 2014 @ 7:26 am

    I’ve had the brownie brittle once and I’ve been afraid to buy it ever since because it’s nothing but trouble for me. This would be even worse because it looks even better — I love the addition of the pecans! This would be completely irresistible. :)

    Reply

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    marla — July 25, 2014 @ 7:38 am

    Total FUN YUM!!

    Reply

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    Beth @ bethcakes — July 25, 2014 @ 7:50 am

    Brownie Brittle is so good! I love that stuff. :) I think it’s so cool you made your own version of that!

    Reply

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    Stacey @ Bake.Eat.Repeat. — July 25, 2014 @ 8:46 am

    I’ve never even heard of brownie brittle but it sounds incredible. The edges are the best part, I’ll be trying this one for sure. Pinned!

    Reply

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    Mary Frances — July 25, 2014 @ 12:40 pm

    This sounds so cool! Yet another way to enjoy brownies.

    Reply

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    Samantha @ Carpe Cibus — July 25, 2014 @ 1:18 pm

    Oh wow! These look amazing!

    Reply

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    Anna @ Crunchy Creamy Sweet — July 25, 2014 @ 2:20 pm

    YES! I can’t tell you how happy I am to see this recipe! Thank you!

    Reply

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    Heather Christo — July 25, 2014 @ 3:14 pm

    I have never even heard of this- but that isn’t stopping me from drooling all over the keyboard!

    Reply

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    Medha @ Whisk & Shout — July 25, 2014 @ 3:32 pm

    I’ve seen a few recipes I’d like to try that call for brownie brittle, so I’m definitely going to be making some of this! I love seeing your process of adapting a recipe… very cool! Lovely pictures and I’m obsessed with pecans so yay :)

    Reply

  29. #
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    Angelyn @ Everyday Desserts — July 25, 2014 @ 4:37 pm

    I’ve never had brownie brittle, but these pictures are making me want this SO badly!!

    Reply

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    Lisa | Mummy Made.It — July 25, 2014 @ 6:50 pm

    Until 30 seconds ago I’d never heard of Brownie Brittle but now it’s all I can think about! This is going on my to make list :)

    Reply

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    Connie @ Sprig and Flours — July 25, 2014 @ 9:09 pm

    I’ve decided that if a Nobel Prize exists for food, it should go to you. But there is a chemistry category…food = science, right?

    Ps. I love your photography; it is absolutely beautiful!

    Reply

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    Bec {Daisy and the Fox} — July 26, 2014 @ 4:46 am

    The edge bits of brownies are my absolute favourite!
    and i am so excited this has been invented – total genius! :)
    this sounds like an absolute dream, especially with those nuts tossed on top.
    thanks for the recipe! (and fantastic photos as usual :) )

    Bec {Daisy and the Fox}
    http://www.daisyandthefox.wordpress.com

    Reply

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    Megan {Country Cleaver} — July 26, 2014 @ 7:07 am

    I could eat my weight in this brownie brittle!!

    Reply

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    Gaby — July 26, 2014 @ 6:35 pm

    This looks incredible!

    Reply

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    Christy @ My Invisible Crown — July 26, 2014 @ 7:33 pm

    I am crazy about brownie brittle!!!! I’ve wondered since my very first bite how to make it and to get it so thin and crunchy. I thought I’d start playing around but wasn’t looking forward to a ton of recipe testing and several failed attempts. SO glad you did that for me. :) Will be making these soon.

    Reply

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    Jess @ Sweet Menu — July 26, 2014 @ 11:15 pm

    Loving these! I can never say no to a brownie, but brownie brittle? I’m there!

    Reply

  37. #
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    Julie @ Lovely Little Kitchen — July 27, 2014 @ 5:56 am

    This recipe looks fantastic! Pinning to try soon :)

    Reply

  38. #
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    Linda — July 27, 2014 @ 10:18 am

    Is the melted chocolate unsweetened?

    Reply

  39. #
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    Michelle — July 27, 2014 @ 4:21 pm

    Oh man these turned out incredible. Thanks for the recipe!

    Reply

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    Kel — July 29, 2014 @ 10:37 am

    The recipe looks divine except for one thing – why in the world would you ruin a perfectly good brownie OR brittle with mint? Gross.

    Definitely leaving that out, but I cannot wait to make this.

    Reply

    • Naomi replied: — July 30th, 2014 @ 2:55 pm

      Hi Kel, there’s no mint in this recipe. I’m not sure where you see that. But do make this, you won’t regret it! :)

      Reply

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    Elizabeth — July 30, 2014 @ 1:50 pm

    Is that 2 oz. of unsweetened chocolate, or something else?

    Reply

    • Naomi replied: — July 30th, 2014 @ 2:57 pm

      Hi Elizabeth – that’s dark chocolate , not unsweetened.

      Reply

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    Renee @ Tortillas and Honey — July 31, 2014 @ 1:15 pm

    Thanks for posting this recipe! I’ve been seeing brownie bark at stores, but can’t seem to let myself spend $7 for such a small bag! I so have to try this recipe now! :-)

    Reply

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    Shaelah — August 13, 2014 @ 6:11 am

    What size baking sheet did you use?

    Reply

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    Tammy Welch — August 29, 2014 @ 3:49 pm

    Love your recipes! What size baking sheet are you using for this recipe?

    Reply

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    Gina F. — September 7, 2014 @ 12:13 pm

    Wow! These are going to impress the folks at my club meeting. Can’t wait to try the smoked salt and chopped chocolate version that I made for the non nut eaters. I had better luck spreading these on the parchment before putting them in the pan. Using a pizza cutter worked beautifully for cutting them. It’s also easier to cut them using a pizza roller if you take them out of the pan.

    Reply

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    Jennifer Lee — September 11, 2014 @ 10:49 pm

    This looks awesome! I’m gonna try it this weekend! Anyway just a quick question, since you said you increased the amount of flour from 1/2 cup to 3/4 cup but the recipe states 1/2 cup of flour. So how many cup of flour should i use? Thanks so much!!

    Reply

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    lele — September 13, 2014 @ 1:18 pm

    you say that you increased the flour from 1/2 c to 3/4 c -but the recipe says 1/2 c;

    i have a batch cooling as we speak; smells and looks heavenly. i guess i’ll soon see…i mean taste…the result; i’ll adjust next time if i have to.

    i used chopped cashews on part of the bark, as my son can’t eat pecans; i see a big mama hug in my future!

    thanks for all you did to get to this recipe.

    Reply

    • Nikki replied: — September 14th, 2014 @ 6:03 pm

      I saw you ask about the 3/4th c flour – I used 1/2 and I am not sharing what came out the oven cause its my idea of heaven.. lemme know which you used and how it turned out please!

      Reply

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