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Brownie Brittle

Brownie Brittle

Are you a brownie-lover who invariably heads straight for the crusty, crunchy edges and corners? If so, this brownie brittle recipe is for you! The resulting brownie bars are crisp and crunchy, with just a slight hint of chew at the center.
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Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings: 30 servings
Course: Brownies
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 2 large egg whites
  • 3/4 cup (148g) granulated sugar
  • 2 tablespoons (11g) unsweetened cocoa Dutch-process or natural
  • 1/4 teaspoon espresso powder optional, for enhanced chocolate flavor
  • 1/4 cup (50g) vegetable oil
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
  • 1 cup (170g) chocolate chips

Equipment

  • Half sheet pan
  • Parchment paper
  • Offset spatula

Method
 

  1. Preheat the oven to 325°F. Line a baking sheet with lightly-greased parchment or with nonstick aluminum foil.
  2. In a small bowl, whisk together the flour, salt, and baking soda. Set the mixture aside.
  3. In a medium bowl, working with a whisk or an electric mixer, beat the egg whites until foamy. While whisking, gradually stream in the sugar; continue to whisk until the mixture is very shiny and falls back into the bowl in thick trails that stay suspended on the surface ("ribbon stage").
  4. Add the cocoa powder, espresso powder, oil, and vanilla, beating until smooth. Whisk in the flour mixture until no dry streaks remain.
  5. Transfer the batter to the prepared pan and spread it into a rectangle about 10" x 13". Sprinkle the chocolate chips evenly atop the batter.
  6. Bake the brownie brittle for 20 minutes. Remove it from the oven, and cut it into squares using a knife, bench knife, or rolling pizza wheel; don't separate the pieces.
  7. Return the pan to the oven, and bake the brownie brittle for an additional 5 minutes. Remove it from the oven and let cool completely on the pan. Break the cooled brownie brittle into pieces; serve at room temperature for maximum crispness.
  8. Store leftover brownie brittle airtight at room temperature for up to 5 days.

Recipe Notes

Butter: I melt it completely before mixing with the sugar.
Eggs: I use only the whites, never the yolks.
Cocoa: I use regular or Dutch-processed, whichever is in my pantry.
Batter: I spread it as thin as possible for a crispy result.
Cooling: I let the pan cool a full 30 minutes before snapping into pieces.