Brownie Brittle

Brownie Brittle

The taste of a brownie, with the crisp of a cookie.  For those that like things crispy and chocolaty these are for you.

We came across something like this at Costco and my husband challenged me to make them at home.  I scoured for recipes made lots of different versions and came up with one that was easier but just as tasty as what I could find.  The one ingredient that is I feel is not standard in many kitchens is powdered milk. I have not tried making this without it and every version that I have found has the powdered milk in it.  So run to the grocery store or order yourself a bag from amazon. It will keep for quite a while and you will want to make this recipe over and over again. 

Most other recipes had you mix in half of the chocolate chips with the batter.  Then you are supposed to thinly spread out the batter onto greased parchment.  It is VERY difficult to get that batter evenly spread with those lumpy chocolate chips in the way.  I tried two batches side by side where one I mixed in half the chips/sprinkled half on top, and the other batch I sprinkled all of the chocolate chips on top.  Guess what? You couldn’t tell the difference when you ate them. And it was easier to get the chips more evenly distributed through the batter. 

No fancy mixers required, just a whisk and the back of a spoon or an offset spatula are all you need to quickly put this together.  It will take longer for the oven to heat then to mix up this treat, so go ahead and turn on your oven to 325 °F while you keep admiring my photos. 

Once you begin, you really want to whisk those egg whites until they are really foamy like this: 

Use that offset spatula to spread the batter really thinly.  It should be slightly larger than a 13 x 9 inch pan

Want these to be a little chewy, don’t cook them quite so long.  Crispy things are requested in my house so these don’t last long.  Especially with a cup of milk sitting there so you can take some pictures. Someone thought they were being sneaky.

Brownie Brittle

Tastes like a brownie, crisps like a cookie, it's the best of both.
Course Brownie, Dessert
Prep Time 10 minutes
Cook Time 25 minutes


  • ½ cup all-purpose flour (60g)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large egg whites
  • ¾ cup sugar (150g)
  • 2 tablespoons cocoa powder (11g)
  • ¼ cup vegetable oil (50g)
  • ½ teaspoon vanilla extract
  • 1 tablespoon nonfat dry powdered milk
  • 1 cup chocolate chips (170g)


  • Preheat oven to 325 °F Line a cookie sheet with parchment paper and grease the paper with cooking spray.
  • Whisk together the flour, salt, and baking soda and set aside.
  • In a mixing bowl, whisk the egg whites until foamy.
  • In order and one at a time, gradually whisk in the sugar, cocoa powder, oil, vanilla, and lastly the nonfat milk powder.
  • Add the flour mixture and stir until smooth.
  • Pour the batter onto the greased parchment. Spread as thin as possible using an offset spatula (the back of a spoon or rubber spatula can be used in a pinch).
  • Sprinkle the chocolate chips evenly over the top of the batter.
  • Bake the brittle for 20 minutes. Remove it from the oven and cut into squares without separating using a knife, bench knife, or pizza cutter. Return to the oven for an additional 5 minutes.
  • Remove from the oven and let cool completely. When cool, break into pieces. Store in an airtight container at room temperature.


Want to make raspberry chocolate crisp, add 1/2 teaspoon raspberry extract in place of the vanilla. Or you can mix it up by subbing peanut butter chips or peppermint chips for the chocolate chips.
This recipe does not double well. you are better off making two separate batches if you want more.


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