There are two kinds of people, the ones who like the soft part of the brownie and those who like the crunchy part. I fall into the second category.
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A couple of weeks ago my daughter-in-love was telling me how she found a company that made the crunchy part of brownies, she brought me home a bag and after the first bite I was hooked. Confession I ate the whole bag in one sitting, they were that good. Sheila G’s Brownie Brittle quickly became my new obsession.
I scoured our local stores to buy more and couldn’t find them, so I asked my daughter-in-love to pick me up another bag from the specialty store that she gets them from. Being that I had such a hard time finding them, I took my time with this bag, not just to savor them but to break down all of the ingredients so that I could duplicate it.
Here’s what I came up with and wait til you see how easy it is. Just in case your a little skeptical, my daughter-in-love and her co-workers gave them their thumbs up.
Mix together the brownie mix, the Ghirardelli Double Chocolate is the best one for this, with the egg, butter and vodka. When you bake the brownies the vodka will evaporate leaving you with a crunch brittle.
**I don’t suggest eating the batter, you might end up with a hangover.
It’s important that you line your baking sheet with a silicone mat or parchment paper to keep the brittle from sticking. Spread the brownie mix in an even, thin layer on the silicone mat and bake in a 350° for 10 minutes.
Remove the baking sheet from the oven and cut lines in the batter. I used a Scraper/Chopper to do the lines. Bake for an additional 15-20 minutes.
Remove from the oven and let them cool for 5 minutes before breaking them apart. Then let them cool on a wire rack until completely cooled.
- 1 box Ghirardelli double chocolate brownie mix
- 1 large egg white
- ⅓ cup butter, melted
- ⅓ cup vodka
- Preheat oven to 350°. Line a baking sheet with a silicone baking mat or parchment paper.
- Mix together all of the ingredients and pour batter onto the parchment lined baking sheet. Spread the batter out in a thin layer.
- Bake for 10 minutes. Remove from oven and cut into squares. Return to oven and bake for 20 minutes.
- Remove from oven and let cool 5 minutes before breaking into squares. Let cool on a wire rack.
Do you like the soft part of the brownie or the crunchy part?
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