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.
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.
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.
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!
Pecan Brownie Brittle
Yield: 2 1/2 dozen 2" x 1 1/2" pieces
Preparation: Heat oven to 325 degrees F. Line a bakesheet with parchment paper and lightly cover with non-stick spray.
- 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.
- 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.
- 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.
- ****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.