Every bite of this brownie brittle is irresistibly crunchy and chocolatey — you’ll be tempted to eat the whole batch. The best part: it requires only four main ingredients to get started.
This homemade brownie brittle delivers a deep, fudgy flavor in a crisp, thin bite that tastes like classic brownies turned into a snackable bark. It’s perfect for satisfying chocolate cravings, and works well on holiday cookie trays, in lunch boxes, or as a crunchy garnish for ice cream.
Ingredients
- Brownie mix – Use your favorite boxed mix, such as Ghirardelli.
- Salted butter – One stick (½ cup), softened.
- Egg white – About 1 tablespoon (carton egg whites work well if you have them).
- Mini chocolate chips – For extra chocolate pockets.
- Water – Add 2–4 tablespoons as needed to bring the batter together.
See recipe card below for exact quantities and nutrition details.
How to Make Brownie Brittle
Preheat the oven to 300°F (150°C). Line a 15×10-inch jelly roll pan or rimmed baking sheet with parchment paper.
Step One: In a large bowl, combine the brownie mix, softened butter, egg white, and half of the mini chocolate chips. Stir until mostly combined.
Step Two: Add water, one tablespoon at a time, until the mixture forms a thick, cohesive batter. Before adding water the mix will look sandy; add just enough to bring it together.
Step Three: Spread the batter evenly and as thinly as possible across the prepared pan. A thin layer helps achieve a crisp texture.
Step Four: Bake for 40–45 minutes, checking the pan periodically. Depending on your oven and the thickness of the layer, it can take up to an hour. You want the brittle to look dry on top.
Step Five: Allow the pan to cool to room temperature, then break the sheet into pieces by hand. Spread the pieces out on the pan so air can circulate.
Step Six: Return the broken pieces to the oven and bake for another 15–25 minutes until fully firm. Turn off the oven and let the brittle cool inside the oven as it cools for extra crispness.
Top Tip
Spread the batter thin and evenly for the crispiest results. Thinner layers bake faster and develop those delicate, crunchy edges.
Variations
- Caramel: Stir in caramel or toffee baking bits for a sweet, buttery twist.
- Espresso powder: Add about 1 teaspoon of instant espresso powder for a subtle mocha flavor.
- Powdered sugar: Dust the cooled brittle with powdered sugar for a pretty finish.
- Different chips: Swap mini semi-sweet chips for white, dark, or peanut butter chips for unique flavor profiles.
- Ice cream nachos: Use broken brittle pieces as crunchy scoop toppers or to scoop ice cream like nachos.
Equipment
Basic equipment works best: a medium or large mixing bowl, an offset spatula for spreading, parchment paper, and a 15×10-inch jelly roll pan or rimmed baking sheet. A mixer isn’t necessary, but you can use one if preferred.
Storage
Store cooled brownie brittle in an airtight container. It keeps at room temperature for 2–3 days, refrigerates for longer (I’ve kept it a couple of weeks), or freezes well in a freezer-safe container. It’s delicious straight from the freezer.
Common Questions
I usually break it by hand for a rustic look. For more uniform pieces, score or cut the brittle right after the first bake with a pizza cutter or sharp knife, then finish the second bake.
Yes. Add sprinkles, melted chocolate, flaky sea salt, or melted caramel after the first or second bake. Any topping you’d use on brownies works well here.
Yes — watch the pan closely, especially toward the end of baking. Overbaking will give a burnt flavor. Check the brittle every 10–15 minutes once it nears doneness.
Related
If you enjoy this recipe, try other chewy or bar-style treats for variety.
-
Blueberry Blondies Recipe
-
Kitchen Sink Cookie Bars
-
White Chocolate Raspberry Brownies
-
Peach Blondies
Recipe
Brownie Brittle Recipe
Ingredients
- 20 oz brownie mix (such as Ghirardelli)
- ½ cup salted butter, softened (1 stick)
- 1 tablespoon egg white
- ½ cup mini chocolate chips
- 2–4 tablespoons water, as needed
Instructions
- Preheat oven to 300°F (150°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Mix the brownie mix, butter, egg white, and half the chocolate chips in a large bowl. Add water as needed to form a thick batter.
- Spread the batter thin and evenly in the prepared pan.
- Bake for 40–45 minutes, until the surface looks dry; it may take up to 60 minutes depending on thickness.
- Allow to cool to room temperature, then break into pieces and spread them out on the pan.
- Bake the pieces again for about 15–25 minutes until firm. Turn off the oven and let the brittle cool inside as the oven cools for extra crispness.
Notes
Baking times vary by oven and layer thickness. Check the brittle every 10–15 minutes as it nears doneness to prevent burning.
Nutrition
Carbohydrates: 37.3 g
Protein: 2 g
Fat: 14.1 g