Crispy Brownie Brittle with Rich Chocolate Flavor
A delightful and crispy version of brownies, perfect for a crunchy chocolate snack or dessert bar.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Spread the batter evenly onto a parchment-lined baking sheet, ensuring it forms a thin layer.
- Bake in the preheated oven for about 20 minutes, or until the edges are crisp and the center is set.
Serving
- Allow the brownie brittle to cool completely on the baking sheet. Once cooled, break into pieces and serve.
Storage
- Store the brownie brittle in an airtight container at room temperature for up to one week.
Notes
Pro Tips: Ensure even spreading of the batter for consistent baking. Ingredient Substitutions: Substitute coconut oil for butter for a dairy-free option. How to Serve: Pair with ice cream or crumble over desserts. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare batter in advance and refrigerate for up to 24 hours before baking.