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.

Salted Toffee Crunch Brownie Brittle on a white plate

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