Oh. my. goodness. If you follow me on Facebook, you’ll know that I’ve recently discovered a product called ‘Brownie Brittle’. It’s sixteen ounces of decadent, crunchy, looks-like-a-brownie-but-crunches-like-a-cookie goodness. It should be called ‘brownie crack’ because one bite and you’re hooked. It comes in four amazing flavors, and it really is delicious.
If you love the crunchy, ‘outside’ pieces when you make brownies – these are for you. If you’re not feeling it in the kitchen – please go buy a bag at the grocery store. You can thank me later. It’s great because it’s simple, and you can use whatever ‘toppings’ you have available. For my recipes, I used chocolate chips (semi-sweet) for one batch and then added walnuts and dark chocolate wafer crumbs I had leftover from another project. The trick to this recipe is ‘low and slow’ – lower temperature for a longer period of time. This will dry them out properly and keep them from burning underneath.
- 1 cup sugar, white
- 1 teaspoon vanilla
- 1 large egg
- ¼ teaspoon baking powder
- ½ cup cocoa, ditched
- ¼ teaspoon salt
- ½ cup flour, all-purpose
- ⅓ cup + 2 tablespoons water
- ½ cup chocolate chips
- Preheat oven to 250 degrees Fahrenheit. Line a rimmed 13x18 cookie sheet with parchment paper, allowing it to overhang 1 inch on all sides. Do not grease!
- Cream together sugar, egg and vanilla until well combined.
- In a separate small bowl, whisk dry ingredients together. Add flour mixture alternately with water to the sugar. Beat well.
- Pour brownie mix on to parchment on cookie sheet. Using a spatula, spread batter so it covers the whole sheet.
- Sprinkle chocolate chips (or desired toppings) on top. Place in over and bake for 90-120 minutes. Brownies should not be soft at all in the middle.
- Remove from oven, allow to cool slightly. Lifting the parchment at the edges, remove from pan and allow to finish cooling completely on a wire rack. When cool, peel parchment off and break brownie apart into pieces and serve.
- Store in sealed container.