Brownie Brittle Recipe (2024)

FAQs

Why is my Brownie Brittle chewy? ›

Don't worry if it doesn't look crisp when you take it out of the oven, it will crisp up as it cools. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool. Leave it plain or top it with chocolate chips, chopped peanuts or toffee bits.

Brownie Brittle has a 12 month shelf life.

Yes, our Brownie Brittle does contain eggs as part of the ingredients. Q: Does anyone know how many weight watchers smart points these are?

Add semisweet chocolate chips

We made several varieties of brownies in my shop and I noticed that the batches that had extra chocolate chips added to the batter always came out shiny! That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Contains a high level of saturated fat. Saturated fat is not an essential nutrient and with increasing intakes there is a increased risk of coronary heart disease (IOM 2005a; USDA and DHHS 2010). For this reason it has long been known as a "bad" fat that raises the "bad" cholesterol, LDL.

To tell if your Brownie Brittle has gone bad, look for any drastic changes in its appearance, smell and taste. Normally, it has a mouthwatering brown color and an inviting chocolate aroma. If it becomes discolored or develops an off-putting smell, it's likely past its expiration date.

With zero added sugar and just 2 grams of net carbs per 1 ounce serving, you can indulge without the guilt. Brownie Brittle is your Keto Happiness.

If you're a Southwest flyer, like I am, you have heard of the elusive in flight snack called Brownie Brittle.

Who owns Brownie Brittle? ›

It tastes like a brownie but is crunchy like a crunchy cookie.

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

Making Brownie Batter in Advance

Because most brownie recipes call for eggs, the batter shouldn't sit out for longer than two hours before baking. On the other hand, the sauce and dry ingredients can be made a few days in advance and refrigerated for freshness.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

If instead you start by melting the butter and sugar together rather than beating (creaming) them, you introduce no air — yielding chewier, “fudgier” cookies. And the same is true of brownies.

Try adding 2 eggs

Notice how the brownies are somewhat rubbery. Th larger amount of protein from the egg causes this. Some desserts are made this way, such as bread pudding.

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

When you whisk the eggs in a separate bowl before adding them to the batter, you are essentially adding air to the eggs. That air is what makes the top of your brownies crinkle, creating a crispy texture, with cracks of gooey, moist chocolate peeking through.