This homemade brownie brittle is easy to make and impossible to resist! With a crispy brownie base and mini chocolate chips in every bite, it’s the ideal snack for anyone who loves chocolate Scholarships in hong kong.
There are those who like cake-y brownies and those who prefer their brownies chewy—and then there are those of us who delight in the crispy edges and that thin, crinkly layer on top that all the best brownies have. If you fall into the third group, then you’re going to love this brownie brittle recipe. (And even if you don’t fall into that group—well, you’re still going to love it. It’s that good Sophos.)
Imagine a pan of brownies that’s entirely made of the crispy, chewy edges. That’s what you get with brownie brittle. Basically, you spread brownie batter into a thin layer on a jelly roll pan and bake it until it’s dry. When it’s cooled, break it into pieces—you know, kind of like peanut brittle or chocolate bark, but with brownies instead.
Texturally, I would compare this brownie brittle to a crispy yet chewy cookie if you make it as written. If you’d prefer your brownie brittle cracker thin and really crispy, you can make it in a larger pan, which will allow you to bake it into a thinner layer that has even more crispy-crunchy texture. Either way, this is going to be your new favorite snack if brownies are your weakness kindergarten.
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