Brownie Brittle

Crispy, chocolaty and chunky, this snack is one addictive bite after another! You won't believe how easy it is to make your own Brownie Brittle.

If you've ever had Stella G's Brownie Brittle, you know what an addictive treat it is. It's so easy to say "I'm just going to have a few pieces", and then 10 minutes later the bag is empty! I wanted to make my own and got the idea to use brownie mix from Jillian over at Food Folks and Fun. I could adjust my "from scratch" fudge brownie recipe to bake brittle, but it's much cheaper to just buy a box mix, than to buy all the ingredients separately. This is super easy to do, and tastes delicious!

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Brownie Brittle

Makes a 13x18 (half sheet) pan

Ingredients

• Ghirardelli Double Chocolate Premium Brownie Mix

• 1/4 cup water

• 1/3 cup vegetable oil

• 1 large egg

Instructions

1. Preheat your oven to 325 degrees. Line a 13x18 (half sheet) baking pan with parchment paper and allow some overhang on the sides.

2. In a medium bowl, *add all ingredients as indicated on the box and whisk to combine (see my notes for my extra step).

3. Spread the batter evenly into the prepared pan. Get the batter as thin and evenly spread as you can! Go over it a few times if you have to, to ensure all batter is evenly spread out.

4. Bake in the oven at 325 degrees for 45 minutes.

5. Remove the pan from the oven and allow to cool on a cooling rack for 10-15 minutes. Most of the brownie will be soft when it comes out of the oven and will harden quickly as it cools.

6. Remove the brownie brittle from the pan (using the parchment overhang) and allow it to cool completely before cutting/breaking into separate servings.

Notes

• *I separate the chocolate chips from the mix before I add all the other ingredients. It's not a necessary step, but it helps me get the batter spread evenly without all the chips in the way.

Photos