One of my favorite late night snacks is brownie brittle. I first discovered it this winter and it was instantly my new favorite baked good! I love crisp edges on brownies and when I tried it, I realized that every bit could be a “crispy edge”. I was sold…..but I also knew that I was going to have to figure out how to make this at home because it was on the spendy side. It was easily going to take up most of my “fun things” budget! When I was coming up with the recipe, I was also honest with myself and knew that unless it started with a box mix, it would take more time and my kids (or myself) would lose interest quickly.
Brownie Brittle
1 – 18 ounce box brownie mix
1 large egg
1/3 cup oil
1/3 to 1/2 cup water
1/2 cup chocolate chips (I used semi sweet, but any flavor would work well)
Directions:
Preheat oven to 325. Mix brownie mix, oil, and 1/3 cup water. If needed add enough water so that the batter appears on the runny side. Line a half sheet pan with parchement paper (or 2 cookie sheets) Pour the batter onto the pan and used an offset spatula to spread batter out into a thin layer. You will want to get it as thin as you can while still leaving enough to not see through and make sure that the chocolate chips are distributed evenly. (it doesn’t have to be perfect, but you will want some in every piece).
Bake for 30 minutes or until it looks set and cooked through. Remove the pan from the oven and use a pizza cutter to score the top into the size pieces you will want when the brittle is done. This will make it easier to break once it cools. Place the pan back in the oven for an additional 5 minutes or until it seems quite firm and nearly dry. Turn off the oven and let the pan cool inside the oven. Once cooled, bread into pieces and store in an air tight container.
Note: If you notice that your pieces do not seem fully dried, just place them back in a 250 degree oven for an additional 10 minutes at a time, being sure to let them cool in between.
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