This brownie brittle will quickly become your go-to snack if you share our love of candy brittle and our brownie obsession. This delicious snack bark is ridiculously simple to prepare and dangerously hard to stop eating because of its crisp texture and rich cocoa flavour. It’s dangerously hard to eat just one!
The versatility of this brownie brittle is one of our favourite features. This version is made festive with a white chocolate drizzle and crushed candy canes, but you can use any toppings you like instead.
While there are only a few things to remember when making this brownie brittle, the end result is worth the effort. Here are our best recommendations for preparing this Christmastime treat. In search of even more chocolatey delights? Try this brownie lasagna, which is a fan favourite in our household.
- Grab some parchment paper. Brownie brittle is much simpler to remove from the baking sheet when it is lined with parchment paper. It’s essential, as the fragile will definitely adhere without it.
- Make sure the batter is distributed evenly. It’s crucial to have this brittle spread out as evenly as possible to prevent burning on the sides and undercooking in the centre due to its delicate nature. For this, we prefer to use a metal offset spatula, but a rubber one would do in a pinch.
- Slice the brittle while it’s still hot. This brittle can be cut into precise squares or broken into uneven pieces. Either way is fine, but if you prefer perfectly square pieces of fragile, cutting it while it’s still warm is the way to go. A pizza wheel, or a sharp knife, can do the trick nicely.
- Take the time to find high-quality white chocolate. Nowadays, it’s common to get low-quality “white chocolate” that contains no cocoa butter but is instead manufactured with sugar and hydrogenated oils. The flavour could be excellent, but you could not get the desired melting effect. You want to find white chocolate that has cocoa butter in it; we recommend Ghiradelli.
Do you have any experience with the Airfood recipe? Get out there and give it a shot right now!
- Granulated sugar, 1 1/4 cups (247 grammes)
- Chopped semisweet chocolate (60%) 1/3 cup (57 g) Using chocolate for baking
- Combine 14 cup of water with 1/2 cup of neutral oil.
- 1/3 c. (28 g.) cocoa powder, unsweetened
- Extract of vanilla, 1 teaspoon
- Add a pinch of kosher salt (about 1/2 a teaspoon)
- 2 big egg whites
- 3/4 c. (90 g.) universal flour
- Baking powder, 14 teaspoon
- The equivalent of a quarter cup of semisweet chocolate chips
- Divide the crushed candy from 4 candy canes (about a third of a cup) and set it
- white chocolate, diced (around 57 grammes)
- Turn oven temperature up to 350 degrees. Use parchment paper to line a baking sheet that is 17 inches long and 11 inches wide.
- Melt semisweet chocolate, water, and granulated sugar together in a medium microwave-safe bowl for 20 seconds at a time, stirring after each interval, until chocolate is completely melted and mixture is smooth. Oil, cocoa powder, vanilla, and salt should be stirred together until smooth. Set aside to cool before adding egg whites. Toss in the flour and baking powder and mix until barely mixed.
- Spread the batter out evenly on the baking sheet you have just prepared. Mix in few chips and a quarter of the candy cane crumbles.
- Bake until centre is firm, about 25-30 minutes, flipping pan once. A piece of parchment paper can be used to help you lift the brownie from the baking pan and onto a cutting board. Cut into squares while heated using a sharp knife. (As the brownie brittle cools, it will firm up.)
- White chocolate can be melted in the microwave by heating it for 10 seconds at a time and swirling it until it’s smooth. When the brownie brittle has cooled, drizzle the glaze over the top and sprinkle with the remaining candy cane pieces.
- Brownie brittle, without any decorations, can be prepared in advance and stored for up to a month. Once cooled, store in a freezer-safe container.