Today I’m sharing this fantastic and festive peppermint brownie brittle recipe. A copycat version of Brownie Brittle but with a Christmas makeover! Everyone needs some minty brownie bark in their life. Make a ton, too, so it’s great for giving!
How to Make Crispy Brownie Brittle
I researched plenty of copycat Brownie Brittle recipes, and some of them suggested you just take your favorite brownie recipe and spread it out really thinly before baking.
While I’m sure that will yield a passable brownie brittle, what you really want is a way to make your final product crispy and not crunchy/chewy. To do that, I
- took out some of the fat by substituting egg whites for whole eggs–after all, what’s crispier than thin sheets of baked meringue? Not much.
- doubled the amount of flour I’d usually use, and I opted for a cocoa powder brownie as opposed to one based on bittersweet or unsweetened chocolate. Capping the amount of fat helps to keep things dry and crispy/crunchy since fat is a tenderizer.
As a base recipe, I turned to Alton Brown’s Cocoa Brownies and performed this simple math on the formula: subtract the yolks (save for custard!) and divide the amount of all other ingredients, except for the flour, by two. This worked out brilliantly and yielded a crispy/crunchy, deeply chocolatey base.
[bctt tweet=”To make crispy brownie bark, leave out the yolks and reduce the fat. Use cocoa powder rather than melted chocolate in your brownie brittle recipe.” username=”PastryChfOnline”]
Other Rules for How to Make Brownie Brittle
- Once you leave out the yolks and reduce the fat in your recipe, make sure you spread out your batter very thinly. I know that seems obvious, but you really want it to be about as thin as you can get it. The thinner it is, the crispier the end result.
Note, if you add mix-ins to the batter, it will be very difficult to spread it out super thin because the mixins will drag and leave lines in your batter. Trust me, I’ve been there.
It’s a much better idea to leave mixins out of the batter, sticking just with extracts to alter the flavor, and then adding crushed toppings.
- You’ll want to bake at a lower temperature for a longer time than for brownies. This ensures the center (even though the batter is thin) gets nice and dry without the outsides burning. Make your brownie brittle too thick, and you’ll most likely end up with bendy brownie brittle that’s a little burned on the outside.
- Don’t add your candy toppings until the last few minutes of baking, especially if you’re using peppermint bark. The white chocolate will caramelize and won’t be that lovely creamy-white color. It will taste great, but it won’t be as pretty. You can see that in some of my photos. Learn from my mistakes and add delicate toppings during the last few minutes of baking.
Is Brownie Brittle Vegan?
As written, this recipe contains egg whites, so it is not vegan. You would also have to double check that all the component ingredients are strictly vegan as well.
To make a vegan brownie brittle, you could substitute some aquafaba for the whites. I have never done this before, but I bet this would yield excellent (crispy) results. I wouldn’t necessarily recommend using flax eggs in this recipe since the bits of flaxseed could potentially keep you from being able to spread the batter out as thin as it should be.
If you do want to go with flax eggs, make sure to process your flaxseed really finely in a spice mill or blender before using.
Can I Make Gluten-Free Brownie Brittle?
You can absolutely make a gluten-free version of brownie brittle, you guys! That’s the fun of making your own. Here are some excellent gluten free flour mixes you can substitute. And do check to make sure that all the other individual ingredients are also gluten free.
Brownie Bark Variations
Know that you can use this base recipe for whatever kind of brownie bark you’d like to make, so don’t stop your experimenting with this peppermint version. Go on and make great copycat recipes for any of your favorite Brownie Brittle flavors. Or make up your own. Here are some ideas for you.
- add toffee bits and sprinkle with some flaky finishing salt
- sprinkle on mini chocolate chips towards the end of baking
- sprinkle on some finely chopped white chocolate once they come out of the oven and the spread it out into a thin layer once it melts
- add mini M&Ms to the top of your brownie bark
- sprinkle on peanut butter chips (just like the white chocolate version except with peanut butter) and/or finely chopped nuts
- add some espresso powder to the batter and top with crushed chocolate-covered espresso beans towards the end of baking time
Other Brownie Recipes You May Enjoy
I know you’re here for brownie brittle, but these brownie flavors might inspire you in your brittle experimentation. Enjoy!
- Apricot Swirl Brownies
- Strawberry Balsamic Swirl Brownies
- Pumpkin Cheesecake Brownies
- The Best Brownies in the World
- Kit-Kat Cheesecake Brownies
Peppermint Brownie Brittle Recipe
Peppermint brownie brittle is a decadent and spot-on holiday copycat for store-bought Brownie Brittle. Use the base to make any flavor you can imagine.
NOTE: All measurements are by weight. Please get a kitchen scale if you don't already have one. It will make your life so much easier, I promise! *If you add the chopped bark now, the white chocolate will lightly caramelize while baking. I love the depth you get from caramelized white chocolate, but it's not as pretty as bright ivory white chocolate. To keep the color bright, wait to add the chopped bark to the top of the batter until the last 5 minutes in the oven. Once you remove the pans from the oven, rescore the brittle along the lines you already cut, just in case some of the bark has melted and will hold your pieces together once it cools. I'm sure there's a better way to say that, but that's all I've got right now. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1 piece
Amount Per Serving: Calories: 60 Total Fat: 3.1g Saturated Fat: 2g Cholesterol: 6mg Sodium: 36mg Carbohydrates: 8g Fiber: 0.5g Sugar: 5.9g Protein: 0.8g
NOTE: All measurements are by weight. Please get a kitchen scale if you don't already have one. It will make your life so much easier, I promise!
*If you add the chopped bark now, the white chocolate will lightly caramelize while baking. I love the depth you get from caramelized white chocolate, but it's not as pretty as bright ivory white chocolate. To keep the color bright, wait to add the chopped bark to the top of the batter until the last 5 minutes in the oven. Once you remove the pans from the oven, rescore the brittle along the lines you already cut, just in case some of the bark has melted and will hold your pieces together once it cools. I'm sure there's a better way to say that, but that's all I've got right now.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Thanks so much for spending some time with me today. Take care, and have a lovely day.