I have been experimenting with traditional brittle this year. Cooking sugar to a high temperature with different syrups and flavors is exciting but can also take precision. So I had to take a break and make an easier brittle. Brownies in a brittle style, or what I’m calling “brownie thins,” are starting to show up on store shelves but as I always tend to believe, homemade has to be better, right? These have all the delicious flavor of a homemade brownie but with less guilt. As a bonus, if you love the crispy edges or corner pieces of brownies this is going to be your new addiction – sorry in advance! This is a wonderful Christmas treat with no candy thermometer needed!
- 1/2 cup + 2 tablespoons butter (1/2 cup melted)
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 4 ounces bittersweet chocolate
- 3/4 cup flour
- 2 tablespoons Dutch processed cocoa
- 1/2 teaspoon salt
- 1/2 cup toffee pieces
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Melt the chocolate with 2 tablespoons butter in the microwave in 30 second increments until smooth. Set aside.
- Whisk together the sugar and melted butter until combined. Mix in vanilla and eggs. Stir in prepared melted chocolate until smooth.
- Sift in the dry ingredients and stir until just combined.
- Spread evenly on two greased 26x18 sheet pans and place in oven for 25 minutes. The tops will be dry and slightly crisp to the touch.
- Remove from oven and evenly sprinkle on toffee and chocolate chips. Return to oven for 2-3 minutes to melt chocolate chips.
- Remove and spread chocolate slightly. Cool for 2 hours.
- Break into pieces and enjoy.
If you’re looking to purchase Brownie Brittle™, make sure to check out the official Brownie Brittle™ website!
Brownie Brittle™ is a registered trademarked of Brownie Brittle, LLC.