Have you ever had brownie brittle? I bought a pack from Costco once and finished the whole bag in two days. Let me tell you, it’s addicting! It’s basically a crunchy chip (think the same toughness as a pita chip) with the taste and richness of normal brownies. If you like eating brownie edges, then this recipe is for you.
I was curious about making brownie brittle at home. I mean, how hard can it be? Turns out it’s a cinch with a box of Pillsbury‘s Family Size Chocolate Fudge Brownie Mix.
Pillsbury has a ton of other products to bake with, in case brownies aren’t your cup of tea.
All you have to do is mix together the 4 ingredients in a large bowl until combined.
Lay it out on a parchment lined baking sheet.
Spread the batter.
Keep spreading. The thinner, the crunchier they’ll be!
Bake.
Take it out, cut it up, and return it to the oven to bake again.
Then serve the pieces after they’re completely cooled and hardened. I find that by cutting it and baking it again, it’s easier for the pieces to harden. After all, you’re creating tons of edges to crisp up!
These take time… you want the pieces to dry out completely after baking. Even after all of the time spent in the oven, the middle pieces were less crunchy than the outer pieces. I prefer to eat the middle section while my DH happily eats the corners. Aren’t we the perfect match? Hah.
The key to making them crispy is leaving them in the oven to cool down. I know it really tests your patience with the brownie aroma filling your house, but trust me, it’s worth it! I added mini chocolate chips, but you can omit those if you want plain brownie brittle. You can also add sprinkles on top if you want something a little more festive.
For more fun recipe ideas, check out Pillsbury’s Facebook Page and their Pinterest Page.
Ingredients
- 1 box Pillsbury Chocolate Fudge Brownie Mix (18.4 oz)
- 1/3 cup water
- 1/4 cup oil (I used olive oil, but you could also use vegetable oil)
- 1 egg white
- heaping 1/2 cup of mini chocolate chips
Directions
- Preheat oven to 300 degrees. Line a large cookie sheet with parchment paper.
- Mix together all of your ingredients in a large bowl until just combined.
- Use a small spatula to spread the batter on the parchment paper until thin.
- Bake for 30 minutes. Remove and cut, then return to oven for another 10 minutes. Once done, turn off the oven and leave your cookie sheet in there to cool down. That should take about two hours.
This is a sponsored post, but the opinions expressed are my own.
I’ve never had brownie brittle, but I’ve seen it advertised. Now that I can make my own (using your recipe), I’ll have to do a side-by-side comparison.
Yum, I can’t wait to try this!
It looks delicious !! Why only egg whites ??
Egg yolks will add a chewy texture to the cookies, so to get them crispy, only the egg whites are used.
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I love these and so did my friends! I have used other recipes for b brittle but yours is the best by far. I topped mine with toffee bits and used the same silicone brush to made all level. Thanks for a most perfect recipe. Cheers.