- Prepare the Ingredients
Gather your ingredients: 1/2 cup unsalted butter, 4 oz chopped bittersweet chocolate, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 tsp instant espresso powder, and 1/4 tsp salt. You'll also need flaky sea salt for finishing. Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet (approx. 13x18") with parchment paper and lightly grease the paper with butter or oil.
- Melt Chocolate & Butter
In a medium heatproof bowl set over a pot of gently simmering water (a double boiler), combine the chopped chocolate and butter. Stir occasionally until the mixture is completely smooth and glossy. Remove the bowl from the heat and let it cool for about 5 minutes—you don't want to scramble the eggs in the next step.
- Combine Wet Ingredients
Whisk the granulated sugar into the warm chocolate-butter mixture until it's fully incorporated and the mixture looks like a thick, dark syrup. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly shiny. Stir in the vanilla extract.
- Fold in Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, instant espresso powder, and salt. Add these dry ingredients to the chocolate mixture. Using a spatula, fold gently but thoroughly until no dry streaks remain. The batter will be thick and fudgy.
- Spread and Bake
Pour the batter onto your prepared parchment-lined baking sheet. Using an offset spatula or the back of a spoon, spread the batter as evenly and thinly as possible. Aim for a layer about 1/8-inch thick—it should be nearly translucent in spots. Sprinkle the top lightly with flaky sea salt. Bake for 18-22 minutes, until the entire surface looks dry and set. It will still be soft when you first take it out.
- Cool and Break
Let the baked slab cool completely on the baking sheet on a wire rack. It will crisp up as it cools. Once completely cool, gently lift the parchment paper to transfer the giant cookie slab to a cutting board. Break it into irregular, rustic shards with your hands, or use a sharp knife to cut into squares. Serve immediately or store in an airtight container.
- Calories:280 kcal
- Protein:4 g
- Carbohydrates:33 g
- Sugar:23 g
- Salt:0.2 g
- Energy:1170 kJ
- Fat:16 g
Ever had a brownie corner and thought, ‘I wish this texture were the *entire* experience?’ You’re not alone. For those who crave the deep, dark chocolate flavor but want to ditch the fudgy chew for something audibly crisp, this confection is your answer. It’s the dessert equivalent of that perfect chip at the bottom of the bag—thin, shatteringly crisp, and intensely flavorful. Making brownie brittle at home means you control the snap, the salt, and the secret ingredients. Let’s turn your brownie dreams sideways.
The Delightfully Accidental Story of Brownie Brittle
This isn’t some lab-born creation. Like many great things, it was born from a happy accident—an over-baked, forgotten sheet pan of brownies. Legend (and some very believable baker’s lore) says a distracted cook pulled out a pan not of gooey squares, but a single, thin, mahogany-hued slab. Instead of despair, there was discovery. That first bite revealed a whole new texture universe. It was a crunchy cookie with the soul of a brownie. Now, it’s a purpose-baked treat, a cult favorite for those who prefer their chocolate with a serious crunch.
What Sets This Slab Apart
Forget everything you know about traditional cakey or fudgy textures. This is about structural integrity. The magic lies in a high ratio of fat and sugar to flour, spread whisper-thin, which allows it to caramelize and crisp all the way through. We’re not just baking; we’re essentially creating a chocolate toffee canvas. My version includes a whisper of instant espresso powder—not for a coffee flavor you can name, but to deepen the chocolate notes into something almost mysterious. A flaky sea salt finish isn’t just garnish; it’s the conductor making the entire chocolate orchestra sing.
Your One Non-Negotiable Pro-Tip
Listen closely: parchment paper is not a suggestion. You must line your baking sheet. This mixture is sticky, and you’ll be spreading it dangerously thin. Silicone mats can work, but for the ultimate release and that perfect, flat surface, parchment is king. Furthermore, don’t skip the step of lightly greasing the parchment. It seems like overkill, but it guarantees your magnificent, brittle slab will lift off in one beautiful piece. Trust me, I learned this the hard way with a spatula and a dream.
Serving & Pairing: Think Outside the Pan
Obviously, a shard straight from the pan is a divine solo act. But let’s get creative. Crumble this over vanilla ice cream for an epic sundae topping. Use large pieces as a base for a mousse or pudding parfait—it provides a sturdy, flavorful foundation. For a savory-adjacent move, pair it with a sharp, creamy blue cheese and a glass of tawny port. The salty-sweet-bitter combo is mind-blowing. My personal favorite? Dunking a piece into a cold glass of whole milk like the cookie it secretly is.
Variations & Substitutions
The beauty of this base recipe is its adaptability. Need it gluten-free? A 1:1 GF flour blend works perfectly. For a nutty dimension, fold in 1/2 cup of finely chopped toasted pecans or walnuts with the flour. Feeling spicy? A quarter teaspoon of cayenne pepper mingles beautifully with the chocolate. For a holiday twist, add orange zest and a handful of dried cranberries. Vegan? Use a flax egg and your preferred plant-based butter. The structure is forgiving, so make it your own.
Make-Ahead & Storage Secrets
Good news: this is a fantastic make-ahead treat. Once completely cooled, store it in an airtight container at room temperature. It will stay perfectly crisp for up to a week—if it lasts that long. For longer storage, you can freeze the whole slab or broken pieces for up to 3 months. Just layer it between parchment in a freezer bag. No need to thaw; the cold crunch is its own delight. Avoid the fridge, as humidity is the enemy of all things brittle.
Frequently Asked Questions
Can I use cocoa powder instead of melted chocolate? I wouldn’t recommend it for this recipe. The melted chocolate (and the fat it contains) is crucial for the right texture and rich flavor. Cocoa powder alone will make it dry and chalky.
My brittle is chewy, not crisp. What happened? It’s likely under-baked or spread too thick. It should be translucent when you hold it up to the light before baking. Next time, bake it a few minutes longer until the entire surface looks dry and set, and let it cool completely on the sheet pan.
Can I use a hand mixer? Absolutely. The goal is just to combine the ingredients well after adding the eggs; you’re not building a ton of structure. A sturdy whisk and some elbow grease will also work.
So, what are you waiting for? Preheat that oven. This is your invitation to experience chocolate in a brand new, delightfully brittle way. It’s simpler than you think and more rewarding than you imagine. Once you nail this technique, a world of thin, crisp treats awaits. Got a brilliant flavor twist? I’d love to hear about it in the comments. Now, go make some noise in the kitchen. For more brilliant baking science, check out the deep dives at Serious Eats.
