Brownie Brittle
Makes:
2 baking trays, 16 to 20 portions
Prep Time:
15 minutes
Cook Time:
35 minutes
Category:
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
NOTES: The brittle will keep in an airtight container at room temperature for up to 2 weeks.
If you’re looking for more of a confection than a cookie, sprinkle the top of the brittle batter with chocolate chips, walnut pieces or pecan pieces before baking, or drizzle the brittle with melted chocolate and sprinkle with these items after baking.
Ingredients
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 4 oz (120 g) dark baking chocolate
- ¼ cup (60 mL) 2% milk
- 2 large eggs, at room temperature
- ½ cup (125 mL) sunflower oil
- 2 tsp vanilla extract
- ¾ cup (110 g) all-purpose flour
- ⅓ cup (40 g) cocoa powder
- ½ tsp fine salt
- ¼ tsp baking powder
Step by Step Instructions
Step 1
Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
Step 2
In a medium saucepan over low heat, stir the granulated and brown sugars, chocolate and milk until the chocolate is melted—the sugar will not dissolve. Remove the pan from the heat.
Step 3
Whisk the eggs, oil and vanilla into the saucepan until evenly combined. Whisk in the flour, cocoa powder, baking powder and salt until smooth. Pour the batter onto the two baking trays and spread to level until the batter almost reaches the edges of the trays (it does not have to touch them)
Step 4
Bake the brittle for about 30 minutes, until it appears dry on the surface. Cool the brittle on the trays on racks.
Step 5
Break the brittle into pieces to serve and store.
