Brownie Brittle

by byn on May 27, 2014

in Brownies & Blondies

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Brownie Brittle Package

It’s Janelle week on Planet Byn! Who’s Janelle, you ask? She’s one of my favourite co-workers and friends, and she LOVES treats. She also has an identical twin, which I find endlessly fascinating, and two super cute little daughters.

Now personally, I’m the type of a person who will always choose a centre piece, or maybe a piece with one edge when I’m selecting a brownie or a square. Not J. She needs to have all the corner pieces, and I usually save them just for her. I hate the corner pieces myself, so I’m more than happy to hand them over.

When I saw this recipe for Brownie Brittle on Just a Taste, and it said that this is a recipe for people who are always asking for corner pieces, I showed it to Janelle and she got VERY excited. The problem is that things got a little busy after that so it took a little while for me to get to these. There was a lot of “you know I’m REALLY craving a brownie today” shade thrown my way in the last month, so I had to step it up.

J got her own package of these with a pretty bow, and the rest was thrown to the wolves at the office. Everyone was raving, RAVING I say, about these. I guess they were good, but I really can’t appreciate them as I’m not an edge fan.  Janelle said they were crisp but still slightly chewy in the centre, and then I showed her this, and she wanted them all (except weirdly the salted caramel, she is not into the sweet & salty combo, which I find perplexing).

Anyway, make these for the corner-brownie-loving person in your life. They’ll LOVE them!

Brownie Brittle


Brownie Brittle

Source: Just a Taste


2 egg whites

1 cup sugar

2 tbsp cocoa powder

1/2 tsp espresso powder

1/4 cup vegetable oil

1/2 tsp vanilla

1 tbsp skim milk powder (I found this a Bulk Barn)

1/2 cup flour

1/4 tsp baking soda

1/4 tsp salt

1 cup chocolate chips, divided


  1. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the egg whites until frothy. Add the sugar, cocoa powder, espresso powder, vegetable oil and vanilla. Whisk until smooth.
  3. Add the dry milk powder and whisk again, then add the flour, baking soda and salt and whisk one last time.
  4. Stir in half of the chocolate chips.
  5. Pour the batter onto the parchment lined baking sheet, and spread as thinly as possible with an offset spatula. Sprinkle the remaining chocolate chips over top.
  6. Baked for 20 minutes, then remove from oven and use a pizza cutter (my genius idea) or a sharp knife to cut the brownie into squares, but do not separate. Return to the oven for 5 more minutes.
  7. Let cool completely on the baking sheet, then break into squares.



{ 2 comments… read them below or add one }

Dafna | Stellina Sweets February 15, 2015 at 11:39 pm

Oh my. I’m not an edge person either, but I’m pretty sure I could get behind these! I keep hearing about this “brownie brittle” business, and perhaps it’s time to investigate further… Your friend Janelle is one lucky girl, and that’s very funny about the sweet & salty thing– I would find that perplexing too! :)


Meg @ Sweet Twist May 29, 2014 at 11:53 am

Oh, I have always wanted to try these.. YUM! Maybe I will make some for my co workers too.


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