Brownie Brittle
Updated February 6, 2026
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
- Ready In
- 2 hr
- Rating
- Comments
- Read comments
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Ingredients
5 tablespoons/71 grams salted butter, melted, plus more for the pan
1 cup/128 grams all-purpose flour
¾ teaspoon kosher salt (such as Diamond Crystal)
¼ teaspoon baking soda
3 large egg whites
1 cup/200 grams sugar
⅓ cup/35 grams unsweetened Dutch-processed cocoa powder
1 tablespoon pure vanilla extract
1 ¼ cups/223 grams semisweet chocolate chips or chopped semisweet chocolate
Nutritional analysis per serving
15 grams carbs; 5 milligrams cholesterol; 100 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 1 gram fiber; 60 milligrams sodium; 1 gram protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Butter an 18-by-13-inch rimmed baking sheet and line with parchment.
- Step 2
In a small bowl, whisk together the flour, salt and baking soda.
- Step 3
In a large bowl, beat the egg whites with an electric mixer on medium-high until the yellowish tinge has disappeared, about 2 minutes. While mixing, gradually add the sugar until completely incorporated, about 4 minutes. The egg whites will be opaque and creamy.
- Step 4
Beat in the cocoa powder, vanilla and butter. Add the flour mixture and beat until smooth.
- Step 5
Using an offset spatula, spread the batter out evenly in the prepared pan. The layer will be thin. Sprinkle evenly with the chocolate chips.
- Step 6
Bake until set, about 15 minutes. Carefully remove from the oven. Trim the edges if you’d like. Then, using a pizza wheel or paring knife, cut the brittle into about 2½-inch squares but do not separate them.
- Step 7
Return the pan to the oven and bake for another 10 to 15 minutes, until mostly crisp.
- Step 8
Transfer pan to a rack to cool completely, then break into squares along the lines to serve. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Private Notes
Comments
Made exactly as written, doesn't take 2hg, very easy and super delicious! It really is like the edges of a brownie, chewy in the middle, crispy on the edges. Will make again.
So delicious! Made according to the recipe, no changes. My paring knife didn’t do a great job- my edges are very messy with drag marks compared to the recipe image. In hindsight the suggested pizza cutter (which I don’t have) or even a bench scraper maybe(?) would have worked better to make cleaner lines. Maybe buttering the paring knife would’ve helped. Still super tasty!
@Jessie, thanks for the suggestion to use a bench scraper instead of a paring knife to score the par-baked cookies. Just made these, and it worked very well. I topped with chocolate chips, coconut flakes, macadamia nuts, and dried apricot (I know, it’s a lot), and the bench scraper mostly left all that in place.
Easy and quick! I bloomed my cocoa with hot melted butter and added salt flakes on top. Turned out great!
Could we please get a weight measurement for egg whites and yolks? So many recipes call for one or the other, then we freeze them, then we're stuck without accurate measurements. Thanks!
Why do you use the same size pan for the half recipe?