If you’re the type who loves the edges of freshly baked brownies, you’ll love this brownie brittle! Thin and crispy brownie bark is topped with sea salt, toffee bits and mini chocolate chips.
Before we embark on this brownie brittle journey, I have a few questions for you:
- Do you find yourself opting for brownie edges over the middle pieces?
- Do you enjoy sweet and salty combinations?
- Are you a fan of toffee?
If you answered “yes” to all three questions, then this recipe was made for you.
Don’t get me wrong: I freaking love a good, fudgy center piece. I love a brownie that is so moist and chocolatey that it falls apart a little when I’m eating it and I end up making a mess of my hands and my face. But I also have a deep appreciation for brownie edges.
You get all the same chocolatey flavor, but with a little crunch. And I love a little crunch.
I’ve had to fly a lot this year, and with that travel comes loading up on snacks. I have to have lots of snacks with me when I travel, and there needs to be a solid assortment of sweet, salty, fruity, crunchy, and chewy.
You never know what craving is going to hit when you’re cruising at 40,000 feet and you’re still six hours from your destination.
That doesn’t mean that I don’t partake in the in-flight snacks. Taking one of the airline’s snacks means I don’t have to use one of mine, which means I have even more snacks for my trip and the return flight.
I’m saying snacks a lot.
Anyway, one of the best options I’ve had in recent travel was the little bags of Sheila G’s Brownie Brittle. It was just enough sweetness to satisfy my craving, and it had a satisfying crunch. I liked it enough that when they came around again later (it was a long flight), I grabbed another bag and promptly inhaled it.
After that, I decided I needed to make my own when I got home so that I didn’t have to pay out the nose for a bag at the store. And frankly, it’s pretty darn easy.
Perks of making brownie brittle instead of brownies:
- You’re essentially just making brownies like you usually would, but with less batter and spread thin across a baking sheet instead of in a baking dish.
- It’s also less baking time, and very customizable to your personal preferences – you can make them as chewy or as crispy as you want.
- You can also make them as thin or thick as you want. I don’t like mine super thin (but I know some people like to keep them about the thickness of a saltine), so I keep them a little bit thicker.
- You could also leave out the toffee and/or mini chocolate chips if you’d like – the batter will just lose a little bit of it’s bulk.
- You could also forgo topping it with salt if you’d like less salty with your salty/sweet treat.
Now I can make a batch of this and store it in my bag during trips without having to shell out the cash at one of the airport convenience marts, or live on a hope and a prayer that my flight is going to have them.
Can you imagine me on a flight without the snacks that I desire? That’s just asking for trouble.
Looking for more toffee flavor?
- Salted Brown Butter Toffee Chocolate Chunk Cookies
- Salted Vanilla Toffee Cookies from Sally’s Baking Addiction
- Salted Chocolate Toffee Pretzel Bark from Mel’s Kitchen Cafe
- Sea Salt Toffee Chocolate Chip Cookies from Certified Pastry Aficionado
- Chocolate Dipped Toffee Pecan Shortbread Cookies from Cooking Classy
Or maybe just more chocolate brownie goodness:
- Brownie Cookies
- Ultimate Butterfinger Brownies from House of Nash Eats
- Salted Nutella Fudge Brownie Gelato
- Think Outside the Box Brownies from Tara Teaspoon
- Paleo Double Chocolate Brownies
- Chocolate Fudge Caramel Brownies from I Heart Naptime
- Fudgy Chocolate Banana Brownies
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Salted Toffee Crunch Brownie Brittle
Recommended Equipment
Ingredients
- ¾ cup all-purpose flour, sifted
- ¾ teaspoon sea salt, divided
- ¼ teaspoon baking soda
- ¼ teaspoon espresso powder, optional, but encouraged
- 1 cup semisweet or dark chocolate chips
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- 3 tablespoons cocoa powder
- 2 egg whites, room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup toffee bits, divided
- ¼ cup mini chocolate chips, divided
Instructions
- Preheat oven to 350°F and line a large baking sheet with a nonstick silicone mat or parchment paper.
- In a medium bowl, whisk together flour, ¼ teaspoon salt, baking soda and espresso powder. Set aside.¾ cup all-purpose flour | ¾ teaspoon sea salt | ¼ teaspoon baking soda | ¼ teaspoon espresso powder
- In a large microwave safe bowl, combine butter and 1 cup chocolate chips. Heat for 30 seconds and stir. Heat in 15 second increments, stirring after each, until melted, smooth and combined.1 cup semisweet or dark chocolate chips | ¼ cup unsalted butter
- Add sugar and cocoa powder and stir to combine.¾ cup granulated sugar | 3 tablespoons cocoa powder
- Add egg whites and vanilla, and stir again to combine.2 egg whites | 1 teaspoon pure vanilla extract
- Add flour mixture to chocolate mixture and stir until completely combined.
- Add ⅓ cup toffee bits and 2 tablespoons mini chocolate chips and stir to combine.⅔ cup toffee bits | ¼ cup mini chocolate chips
- Use a spatula to spread the batter in an event, thin layer on prepared baking sheet.
- Sprinkle the top with remaining ½ teaspoon salt, ⅓ cup toffee bits and 2 tablespoons mini chocolate chips.⅔ cup toffee bits | ¼ cup mini chocolate chips
- Bake for 15 minutes or until it’s cooked through (like a normal brownie consistency). Remove from the oven and carefully slice into squares and/or triangles.
- Turn off the oven and place the brownies back into the oven and let them continue to bake as the oven cools. Check in every 5 minutes to make sure they’re not burning – you want them to crisp, not burn!
- Remove from oven and let cool completely before serving and/or storing. Enjoy!
Gail
Just made these to surprise Peter when he came in from snow blowing. OK, I made them for me, but I did share them with him. Easy to make and delicious.
Leslie Kiszka
You’re so kind to share! :-D