Brownie Brittle
Updated February 6, 2026
- Ready In
- 2 hr
- Rating
- 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.
Good flavor. There is a slight grittiness to mine that was unpleasant.
In the 60’s, my grandmother used to bring these from a bakery near her apartment and we called them “Bronx Brownies.” No chips, but chopped walnuts. I hadn’t thought about them in years!
Forgive my ignorance but, butter first and then line with parchment?
Yes, so the parchment doesn’t slip around when you spread the batter on top.