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 a fantastic brownie bark recipe in their life, and this minty version is holiday perfect. Make a ton, too, because it makes a great food gift!
Another delicious recipe to try is my chocolate peppermint crinkle cookies (that are gluten free!).
For ease of browsing, here are all of my cookie and bar recipes. Thanks for stopping by!
Watch my peppermint brownie bark web story here.
How to Make Crispy Brownie Brittle
I researched plenty of 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 you:
- take 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.
- double the amount of flour you’d usually use and use cocoa powder as opposed to melted 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.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.
Other Rules for How to Make Your Brittle Nice and Crispy
- 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.
I went to town with my small offset spatula until I got my batter about as thin as humanly possible.
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 after your batter is all spread out.
- 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 bark 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 like I did. 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 This Recipe 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 whipped 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 Mine Gluten Free?
You can absolutely make a gluten-free version of brownie brittle, you guys! That’s the fun of making your own.
And do check to make sure that all the other individual ingredients are also gluten free.
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 store bought 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 experimentation. Enjoy!
- Apricot Swirl Brownies
- Strawberry Balsamic Swirl Brownies
- Pumpkin Cheesecake Brownies
- The Best Brownies in the World
- Kit-Kat Cheesecake Brownies
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
Let's Get On with It, Shall We?
This recipe is a decadent and spot-on holiday copycat for store-bought Brownie Brittle. Use the base to make any flavor you can imagine.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
If you make this recipe and/or have enjoyed or learned from reading this post, I'd appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
- 2 egg whites
- 3.5 oz brown sugar, (dark or light) (1/2 cup)
- 3.5 oz granulated sugar (1/2 cup)
- 1/4-3/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 2 drops peppermint oil
- 2 oz (about 2/3 cup) cocoa powder
- 2.5 oz (about 1/2 cup) all purpose flour
- 1/4 teaspoon baking soda
- 1 stick, (4 oz) unsalted butter, melted and cooled)
- 4-6 oz peppermint bark, finely chopped
- Place a rack in the top and bottom thirds of your oven (or bake in 2 batches, setting a rack in the center of the oven).
- Preheat oven to 300F.
- Line two half sheet pans with Silpat. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, whip whites, brown sugar, granuated sugar, salt, vanilla, and peppermint extract until very light and thick, about 5 minutes. Stop the mixer.
- Sift the flour, cocoa powder and baking soda together and add to the mixer bowl. Mix on low speed until incorporated, scraping the bowl thoroughly.
- With the mixer running on medium speed, pour the butter in down the inside of the bowl and mix until well blended. Scrape bowl as necessary.
- Plop half the batter on each of the prepared pans. Using an offset spatula, spread out as thinly as you can.
- Sprinkle half of the peppermint bark evenly over each pan of batter.* (See Note)
- Bake for 15 minutes, rotating pans and switching racks halfway through.
- Remove the pans from the oven and score the peppermint bark brownie bark with a small pizza cutter or a knife. You can score it in whatever shapes you like.
- Return to the oven for an additional 20 minutes, rotating pans and switching racks halfway through.
- Allow the bark to cool in the pans for 5 minutes and then carefully remove the bark to racks to cool completely.
- Bark might not be completely crisp when it's still hot, but it should crisp up nicely once cool. If any pieces--especially center pieces--seem less crisp that you'd like, just put them back in the oven for an additional 5 minutes or so.
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.
Nutrition InformationYield 48 Serving Size 1 piece
Amount Per Serving Calories 60Total Fat 3.1gSaturated Fat 2gCholesterol 6mgSodium 36mgCarbohydrates 8gFiber 0.5gSugar 5.9gProtein 0.8g
And there you have it, friends. Enjoy the bark, and if you decide to use this base to make others of your favorite Brownie Brittle flavors, I'd love to hear about them!
Want new and updated recipes to show up in your inbox? Make that happen by clicking here to sign up for my newsletter!
Thanks so much for spending some time with me today. Take care, and have a lovely day.