Brownie Brittle Recipe (2024)

FAQs

Why is my Brownie Brittle chewy? ›

Don't worry if it doesn't look crisp when you take it out of the oven, it will crisp up as it cools. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool. Leave it plain or top it with chocolate chips, chopped peanuts or toffee bits.

Place 2 large egg whites in a large bowl and whisk until foamy. Add 1/2 cup granulated sugar, 1/4 cup unsweetened natural cocoa powder, 1/4 cup vegetable or canola oil, and 1/2 teaspoonvanilla extract. Whisk until smooth.

Yes, our Brownie Brittle does contain eggs as part of the ingredients.

Add semisweet chocolate chips

We made several varieties of brownies in my shop and I noticed that the batches that had extra chocolate chips added to the batter always came out shiny! That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

The path to brownies with a fudgy, chewy center — so dense their crumb becomes fine enough to almost (but not quite) disappear — is the combination of melted butter and sugar. Cookbook author Jesse Szewczyk details the science behind using melted (rather than solid) butter in cookies in the secret to fudgier cookies.

Brownie Brittle has a 12 month shelf life.

Cacao is very powerful on the central nervous system and eating large quantities can interfere with calcium retention. Don't consume more than 40 grams (or four to six heaped teaspoons) of raw cacao a day.

Dutch-Processed Cocoa Powder

It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

Cocoa powder is a staple for brownies and chocolate cakes alike. But adding cocoa powder alone may transform your brownies from fudgy to cake-like. SBS Australia notes that cocoa powder has a texture similar to flour. Therefore, adding too much cocoa powder can dry out the batter.

What airline serves Brownie Brittle? ›

If you're a Southwest flyer, like I am, you have heard of the elusive in flight snack called Brownie Brittle.

It was a bumpy business to be in, but as often happens with innovation, she stumbled 'by accident' on a game-changing insight: staff at the bakery loved snacking on the crispy bits round the edge of the baking trays. In a flash of inspiration Brownie Brittle was born.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

If you're finding that your brownie edges are burnt and the middle is still raw, your oven is DEFINITELY too hot.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture. If you do want chewy brownies and it's not mentioned in your recipe, add 3-4 tbsp of brown sugar in the end for beautifully chewy brownies!

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

Either you're melting chocolate into your batter and/or adding chocolate chips. One thought is that the melted chocolate contains more fat and less moisture than butter. So if a large portion of the fat in the recipe comes from chocolate, there will be less water to prevent that crust from forming.