Brownie Brittle Recipe (2024)

FAQs

Why is my Brownie Brittle chewy? ›

Don't worry if it doesn't look crisp when you take it out of the oven, it will crisp up as it cools. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool. Leave it plain or top it with chocolate chips, chopped peanuts or toffee bits.

Place 2 large egg whites in a large bowl and whisk until foamy. Add 1/2 cup granulated sugar, 1/4 cup unsweetened natural cocoa powder, 1/4 cup vegetable or canola oil, and 1/2 teaspoonvanilla extract. Whisk until smooth.

Yes, our Brownie Brittle does contain eggs as part of the ingredients. Q: Does anyone know how many weight watchers smart points these are?

Sheila G's Brownie Brittle is a delicious snack that combines a rich chocolate brownie and caramel taste with a crispy cookie crunch. In addition, it's made with natural ingredients and contains only 120 calories per serving.

Brownie Brittle has a 12 month shelf life.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Don't consume more than 40 grams (or four to six heaped teaspoons) of raw cacao a day.

Dutch-Processed Cocoa Powder

It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

Cocoa powder is a staple for brownies and chocolate cakes alike. But adding cocoa powder alone may transform your brownies from fudgy to cake-like. SBS Australia notes that cocoa powder has a texture similar to flour. Therefore, adding too much cocoa powder can dry out the batter.

What airline serves Brownie Brittle? ›

If you're a Southwest flyer, like I am, you have heard of the elusive in flight snack called Brownie Brittle.

It was a bumpy business to be in, but as often happens with innovation, she stumbled 'by accident' on a game-changing insight: staff at the bakery loved snacking on the crispy bits round the edge of the baking trays. In a flash of inspiration Brownie Brittle was born.

Ghirardelli perhaps had a better chocolate flavor than Pillsbury but had dry edges. Otherwise, those brownies had an excellent texture with a fudgy center, and I thought that the addition of chocolate chips was a great touch.

Your oven might have been too hot - slightly burnt edges can impart a nasty bitter taste. You might have used too much baking powder - leavening agents can create an acidic taste.

With zero added sugar and just 2 grams of net carbs per 1 ounce serving, you can indulge without the guilt. Brownie Brittle is your Keto Happiness.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture. If you do want chewy brownies and it's not mentioned in your recipe, add 3-4 tbsp of brown sugar in the end for beautifully chewy brownies!

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

Crumbly Brownies

Various causes include overbaking, underbaking, cutting the brownies too quickly, and lacking oil and fluid contents in the recipe. Underbaked and overbaked brownies turn out to be crumbly. When cut sooner before cooling down can make the brownies crumb.