This crisp and fudgy homemade brownie brittle is dotted with chocolate chips and chopped walnuts throughout a rich dark chocolate base. Brownie bark is quick and easy to make in only 30 minutes!
Why this recipe works
You may know these little sweet treats as brownie bark or even brownie crisps. Brownie brittle is a crisp, cookie-like version of everyone’s favorite chocolate treat, fudge brownies. Instead of thick and chewy like a normal brownie, they’re crisp and crunchy and make great edible gifts for the holidays.
Starting with a homemade dark chocolate base, you can easily customize this brittle with different toppings like sprinkles, nuts, different flavored chocolate chips, pretzels, and candies like M&M’s or mini Reese’s cups.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOPPINGS – We’re using semi-sweet chocolate chips and chopped walnuts in our brownie brittle, but you can easily substitute with a different flavored chocolate chip. White chocolate, butterscotch, caramel chips, and peanut butter chips all would work great here – they can be either mini or regular-sized. Other fun additions would be mini marshmallows, M&M’s, crushed mini Reese’s cups, pretzels, sprinkles, and different types of nuts.
How to Make Brownie Brittle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Line a large baking tray (about 18 by 13 inches) with parchment paper.
- Sift together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
- Add the sugar, water, oil, and dark chocolate to a 3-quart saucepan over medium heat. Heat until the chocolate is melted, stirring frequently. Remove from the heat and cool slightly.
- Once the sugar mixture is cooled slightly, add it to a large bowl. Whisk in the egg whites and vanilla.
- Add the dry ingredients, and stir until combined.
- Spread the brownie batter out as evenly as you can get it on the prepared baking tray (try to get it within about an inch of the edges).
- Sprinkle the chocolate chips and chopped walnuts evenly on top.
- Bake until the brownies are fully set throughout, about 30 minutes, rotating the tray every 10 minutes. Be careful not to let the edges char.
- If you want perfect squares, score the brownies while they’re hot. If you want shards, break them apart once they’re cool.
Frequently Asked Questions & Expert Tips
Brownie brittle can be stored in an air-tight container kept at room temperature for 7-10 days.
Serving Suggestions
If you want your brownie brittle to be served as squares, make sure to score it while it’s still hot. Otherwise, you can let it cool and then break it into pieces. This is a fun recipe to wrap into cellophane bags tied with a bow for gift-giving.
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt PLUS 1/8 teaspoon
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 ounces dark chocolate 70 %
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 6 Tablespoons chopped walnuts
Things You’ll Need
- Baking sheet 18×13
- Saucepan 3 quart
- Mixing bowls
Before You Begin
- Try not to let the edges burn when you’re cooking these. Rotating the pan helps a lot with this. Also, note that the brittle will harden as it cools.
- If you want your brownie brittle served as squares, make sure to score it while it’s still hot. Otherwise, you can let it cool and then break it into pieces.
- This is a fun recipe to play with the toppings! Any type of chocolate chips and chopped nuts will work, and you can also add sprinkles.
- Store brownie brittle in an airtight container at room temperature for 7 to 10 days.
Instructions
- Preheat the oven to 350F. Line a large baking tray (about 18 by 13-inches) with parchment paper.
- Sift together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
- Add the sugar, water, oil, and dark chocolate to a 3-quart saucepan over medium heat. Heat until the chocolate is melted, stirring frequently. Remove from the heat and cool slightly.
- Once the sugar mixture is cooled slightly, add it to a large bowl. Whisk in the egg whites and vanilla. Add the dry ingredients, and stir until combined.
- Spread the brownie batter out as evenly as you can get it on the prepared baking tray (try to get it within about an inch of the edges).
- Sprinkle the chocolate chips and chopped walnuts evenly on top.
- Bake until the brownies are fully set throughout, about 30 minutes, rotating the tray every 10 minutes. Be careful not to let the edges char.
- If you want perfect squares, score the brownies while they’re hot. If you want shards, break them apart once they’re cool.
