Homemade Brownie Brittle Recipe

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This homemade brownie brittle recipe is for anyone who fights over the corner pieces of a pan of brownies.

I know that fight well because I’m usually the one starting it.

Those thin, crackly edges are the whole reason I bake brownies in the first place.

A few winters back, I brought a bag of this brittle to a cookie exchange instead of my usual sugar cookies.

People kept walking back to the bowl, and by the end of the night it was gone.

Nobody even touched the actual cookies on the table.

What I love most about this recipe is how forgiving it is.

There’s no fussing with a candy thermometer or watching a pot of caramel like a hawk.

You mix a batter, spread it thin, and let the oven do the rest.

Thin, crackly, and impossible to walk past without grabbing a piece.

Why This Brownie Brittle Recipe Works

• It uses egg whites instead of whole eggs, which keeps the batter thin so it bakes up crisp instead of cakey.
• Spreading the batter almost paper-thin means every single piece has that snappy, crackly bite.
• Cocoa powder gives deep chocolate flavor without making the batter heavy or greasy.
• It comes together in one bowl, so cleanup is quick.
• It keeps well for over a week, which makes it a great make-ahead treat for parties.

Ingredient Notes for This Crispy Brownie Brittle

• Cocoa powder: Use plain unsweetened cocoa powder. Natural or Dutch-process both work fine here.
• Egg whites: Save the yolks for scrambled eggs the next morning or freeze them for another recipe.
• Oil: A neutral oil like canola or vegetable oil keeps the brittle from tasting greasy the way melted butter sometimes can in a thin bake.
• Mini chocolate chips: These are worth seeking out. Regular size chips are too bulky for such a thin batter.
• Flour: Plain all-purpose flour is all you need, nothing fancy.

Full Ingredients List

• 2 large egg whites
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips

One thing that makes this recipe easy on a weeknight is that I always keep a good baking sheet and offset spatula on hand, since getting the batter spread thin and even really does make a difference in how crisp the brittle turns out.

Shop My Favorite Baking Sheet

How to Make This Brownie Brittle Recipe Step by Step

Step 1: Get set up

1. Preheat your oven to 325°F.
2. Line a large rimmed baking sheet with parchment paper.

Tip: Parchment paper is a must here. This batter will stick to a bare pan.

Step 2: Mix the wet ingredients

1. In a large bowl, whisk the egg whites until foamy, about 30 seconds.
2. Whisk in the sugar, cocoa powder, oil, and vanilla until smooth.

Step 3: Add the dry ingredients

1. Sprinkle the flour, baking soda, and salt over the wet mixture.
2. Stir just until no dry streaks remain. The batter will be thick but pourable.

Tip: Don’t overmix once the flour goes in, or the brittle can turn out tough instead of crisp.

Step 4: Spread it thin

1. Pour the batter onto your lined baking sheet.
2. Use an offset spatula to spread it into a thin, even layer, about 1/8 inch thick.
3. Scatter the mini chocolate chips over the top and press gently so they stick.

Tip: The thinner you spread it, the crispier your brittle will be, so take your time here.

Step 5: Bake and cool

1. Bake for 22 to 26 minutes, until the surface looks dry and set.
2. Remove from the oven and let it cool completely on the pan.
3. Once fully cool, break into irregular pieces by hand.

Tip: Don’t rush the cooling step. Warm brittle will bend instead of snap.

Print

Homemade Brownie Brittle Recipe

Thin, crisp, chocolatey brittle made from a simple brownie-style batter.

Prep Time15 minutes

Bake Time25 minutes

Total Time40 minutes

Servings10

Ingredients

• 2 large egg whites
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
2. Whisk egg whites until foamy, then whisk in sugar, cocoa powder, oil, and vanilla until smooth.
3. Stir in flour, baking soda, and salt just until combined.
4. Spread the batter thinly onto the prepared pan and scatter mini chocolate chips over the top.
5. Bake 22 to 26 minutes, until dry and set on top.
6. Cool completely on the pan, then break into pieces.

Notes

• Spread the batter as thin as you can for the crispiest results.
• Store in an airtight container to keep the crunch.

Nutrition (per serving, estimated)

• Calories145
• Total Fat7g
• Saturated Fat1.5g
• Cholesterol0mg
• Sodium85mg
• Total Carbohydrates19g
• Dietary Fiber1.5g
• Sugars15g
• Protein2g
• Calcium10mg
• Iron1.2mg
• Potassium90mg

Nutrition values are estimates only and can vary based on exact ingredients used.

Serving Ideas and Variations for This Brownie Brittle Recipe

• Crumble it over vanilla ice cream for an easy sundae topping.
• Swap the mini chocolate chips for chopped toasted nuts or toffee bits.
• Drizzle melted white chocolate over the top once it’s cooled for a pretty finish.

Tips for Success

• Spread the batter as thin and even as possible, since thick spots will stay chewy instead of crisp.
• Let the brittle cool all the way before breaking it apart, or it won’t snap cleanly.
• Line your pan with parchment, not foil, so the brittle releases easily.
• Bake until the surface looks matte and dry, not shiny.

Notes and FAQ About This Brownie Brittle Recipe

• Can I make this ahead of time? Yes, this brittle actually tastes great made a day or two in advance, once it has had time to fully crisp up.
• How do I store leftover brittle? Keep it in an airtight container at room temperature for up to 10 days.
• Can I freeze brownie brittle? Yes, freeze it in a sealed bag for up to two months and let it thaw at room temperature before eating.
• What can I use instead of mini chocolate chips? Chopped nuts, toffee bits, or even crushed peppermint candy all work well as a swap.
• Why did my brittle turn out chewy instead of crisp? This usually means the batter was spread too thick or it wasn’t baked quite long enough to fully dry out.

A Few Last Thoughts on This Brownie Brittle Recipe

This is one of those recipes I keep coming back to whenever I need something easy for a crowd.

It travels well, it doesn’t melt like a lot of desserts do, and it disappears fast wherever I bring it.

If you try this recipe, I would love to hear how it turned out for you.

Leave a comment below and let me know if you stuck with chocolate chips or tried one of the swaps.

Jessica Moore
Hi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.