How to Make Brownie Brittle
Triple Chocolate Brownie Brittle
1 hour 5 minutes
This Triple Chocolate Brownie Brittle is made with Modern Mountain Flour Company Black Cocoa, sprinkled with chocolate chips and topped off with a drizzle of white chocolate. If the crispy, crunchy edges of a pan of brownies is your favorite part, then this brownie brittle is for you. The batter is spread thinly and baked at a low temperature creating an entire pan of deliciously crunchy pieces of brownie brittle! Triple Chocolate Brownie Brittle is a perfectly crispy treat that is easy to make and sure to please a crowd!
2 egg whites
1 cup sugar
½ Cup Flour
2 TBSP Modern Mountain Black Cocoa Powder
½ TSP Salt
¼ TSP Baking powder
¼ Cup Melted unsalted butter (cooled)
1 TSP vanilla
1 Cup Chocolate chips
10 Oz. White melting chocolate
Preheat the oven to 300°. Prepare a 12x17-inch baking sheet by lining with silicone mat or parchment paper.
In the bowl of your mixer, beat the egg whites on medium speed until foamy, about 1 minute. With the mixer running, gradually add the sugar, 1 tablespoon at a time. Continue to beat on medium speed until thickened, about 2 minutes.
In a separate bowl, combine the flour, cocoa powder, salt, and baking powder, stir with a whisk to combine.
Add the flour mixture, butter, and vanilla to the egg white mixture and mix on low speed just until combined.
Turn the batter out onto the prepared baking sheet. Using an offset spatula, spread the batter very thin, about ¼-inch thick, leaving about 1 inch border around the edge of the pan.
Sprinkle chocolate chips evenly on top.
Bake for 30 minutes. Remove from the oven, cut into 2-inch squares. Place back in the oven for 10 minutes. Turn off the oven and without opening the oven door, let the brownie brittle cool in the oven until completely cool, at least 1 hour.
Remove brownie brittle from the oven and break apart. Place pieces on a cooling rack.
Warm melting chocolate according to package instructions. Using a spoon, drizzle over brownie brittle and let sit until chocolate is completely set. Store in an airtight container.
In addition to its rich dark chocolate taste, black cocoa is often used to achieve a deep, dark chocolate color. If you'd like a darker brownie brittle for more of a "cookies and cream" taste and appearance, feel free to add additional cocoa powder!