Brownie Brittle

If you’re like me who likes the crunchy nearly burnt edges of baked goodies, then the fabulously crispy Brownie Brittle is for you. Crisp and crunchy, studded with nuts and choc chips (or whatever else you fancy), it’s easy to make and comes together in no time. Enjoy as is or better yet use as an edible scoop for your favourite Ice Cream.

I was introduced to the Brownie Brittle on a recent trip to Manila, when I was given a packet of Sheila G’s brand of Choc Chips Brownie Brittle. I’ve never seen this in Australia, so I shamelessly almost ate the whole packet, because it was so delicious and not at all to sweet. I was thinking it would not be to difficult to re create and so here we are.

What you need to make Brownie Brittle

• Fridge/Pantry – Plain Flour, Baking Soda, Eggs, Caster Sugar,Unsweetened Cocoa, Instant Coffee Powder(optional),Vegetable Oil, Vanilla Extract
• Toppings – Chocolate Chips , Nuts (my favourite is walnuts), Chocolate Mints, Smarties and Peanut Butter Chips. Customise the toppings as you like, the possibilities are endless. You need 1 cup in total of toppings of your choice.

Easy does it…

• Whisk together the dry ingredients of flour,baking soda and a pinch of salt.
  
• In a separate bowl, whisk the egg whites until foamy. Gradually add the caster sugar and whisk until soft peaks. Add the Cocoa and coffee powder, oil and vanilla and mix until smooth. Use a spatula to fold in the flour mix until well combined.
  
• Spread the batter thinly right up to the edges into a shallow baking pan( 22x33cm or similar volume), that has been lined with baking paper. Sprinkle your choice of toppings evenly on top of the batter.
  
• Bake in a preheated 160°C oven. After 20 minutes, remove from the oven and use a pizza cutter or a knife to cut the brownies into squares, without separating the pieces. Return to the oven and bake for an additional 5 minutes. Cool completely and break apart using the cuts as a guide.
  
• Store in an airtight container for maximum freshness.

And while you’re here, please say hello via the comments section below. I would love to hear from you. Happy baking.

Brownie Brittle

Recipe by acmowlai

0.0 from 0 votes

Course: Dessert, snackCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Crisp and crunchy Brownie Brittle

Ingredients

• 1/2 cup Plain Flour

• 1/4 teaspoon Baking Soda

• Pinch of Salt

• 2 Egg Whites

• 3/4 cup Caster Sugar

• 1/2 teaspoon instant Coffee Powder,optional

• 2 tablespoons Cocoa Powder,unsweetened

• 1 teaspoon Vanilla Extract

• 1/4 cup Vegetable Oil

• Topping

• 1/2 cup Choc Chips
  1/2 cup Walnuts or any other nuts of your choice

Directions

• Preheat oven to 160°C . Line a 22x33cm shallow baking pan with baking paper and set aside.
  
  
• Mix together plain flour, pinch of salt and baking soda. In a separate bowl, whisk the egg whites until frothy. Gradually add sugar in 3 lots whisking between each addition then whisk again until soft peaks. Add the Cocoa powder, coffee powder, oil and vanilla and mix to combine.
• Use a spatula to fold in the flour into the egg mixture until well combined.
• Spread the batter in a thin layer into the prepared pan ,spreading up to the edges of the pan. Sprinkle the choice of toppings evenly on top of the batter, then bake for 20 minutes.
• Remove the pan from the oven and use a knife or a pizza cutter to cut the brownies into squares about 5cmx5cm without separating the pieces.At this stage you are just scoring the half-cooked brownies so that it is easier to break them apart when fully cooked. If you prefer uneven pieces or shards, skip this step.
  
• Bake a further 5 minutes, then remove from the oven and cool completely before breaking the brownie pieces apart. Store in an airtight container for up to a month.

Notes

• Store in an airtight container for up to a month.