Copycat Brownie Brittle

Love this thin copycat brownie brittle that’s a combination of a brownie and a cookie all in one. Now you can make your own brownie brittle right at home. Enjoy the chocolaty goodness!

 

 

You know that delicious brownie brittle you find in stores like Costco and Target? It’s in those pouches.

I’m sure you have seen them. They are on the end caps sometimes and always on the shelves too. 

My family and I love it.

I finally came up with my own homemade version that tastes very similar.

So similar that my family didn’t know when I served it one night while we were watching a movie.

The best part is, making this at home was much less expensive than buying it in the stores.

This recipe is easy to follow and prepare.

It’s kind of between a rich chocolate brownie and a chocolate chip cookie.

Make a batch soon and taste this crispy, chewy, yummy brownie brittle.

I’m sure you are going to love it like we do. 

 

 Copycat  Brownie Brittle

Yields about 24 servings

 

What’s In Brownie Brittle?

 

Here’s The Simple Ingredients: 

• 2 large or extra large egg whites
• 1/2 cup granulated sugar 
• 1/4 cup vegetable oil such as canola oil
• 2 tbsp unsweetened cocoa powder, Dutch processed or Hershey’s Special
• 3/4 tsp vanilla extract
• 1/2 tsp fine sea or kosher salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 heaping tbsp nonfat dry powdered milk, I like this brand
• 1/2 cup all purpose flour
• 1/2 cup semisweet mini chocolate chips

 

Grab a big glass of milk, sit down and enjoy!

How Do You Make This Copycat Brownie Brittle? 

 

Here’s The Easy Directions:

1. Preheat oven to 325 degrees, line a rimmed heavy duty cookie sheet with a Silpat, (highly recommended for cookies too) or parchment paper, spray lightly with cooking spray. Set aside.
2. In a large mixing bowl, whisk egg white until frothy/foamy. Gradually add in sugar until combined. Slowly add in oil and vanilla extract.
3. Using a rubber spatula, mix in flour, cocoa powder, salt, baking powder, baking soda and powdered milk. Stir until all is incorporated. Dig down to the bottom to get all the dry ingredients mixed in. Batter will be thick.
4. Sprinkle in about 2 tablespoons of the chips and gently mix in.
5. Scrape batter onto prepared baking sheet. Take your time while you spread out as thin as you can. Try to make as even as possible. Keep using the spatula or a large offset spatula to even and smooth out the batter. Toss remaining chips over top of batter.
6. Bake for about 22 minutes. Take out of oven. Gently Cut into uneven pieces. I got 24 craggily shaped pieces. Put back in oven for about 10 minutes. Take out and let cool completely on wire rack. Test for crispiness. If there are some chewy pieces, separate pieces, place back in oven for 20 minutes at 200 degrees. Let cool completely again. They should be crispy and perfect! As they set up at room temperature, they will crisp up even more. 

 

Enjoy the chocolate deliciousness!

 

 

Here’s a few more chocolate dessert recipes to enjoy

Wacky Chocolate Baked Donuts

So Simple Dark Chocolate Gelato 

Chocolate Crack Bark

Thanks for stopping by. I hope you enjoyed the recipes posted today. Be sure to check back again soon. There’s so many more recipes to see and new ones will be posted soon. Please share your favorites with family and friends so they can enjoy the yumminess too. You can pin these to save for later on. 

 

Bye for now…