Brownie Brittle Recipe
Thin | Crispy | Chocolatey | Minty
Brownie brittle is not hard to make. It gets its crispiness from using egg whites instead of whole eggs, spreading it very thin, and baking for a long time.
1/4 tsp baking soda 1 stick
Whip whites, sugars, extracts, and salt until light and thick. Sift dry ingredients and mix in. Pour melted butter down the inside of the bowl and mix to incorporate.
Spread batter onto 2 Silpat-lined baking sheets, making sure to spread very thin. Bake at 300F for 15 minutes, rotating pans halfway through. Score with a pizza cutter into desired sized squares.
Scatter chopped peppermint bark evenly over the two par-baked pans of brittle. Return to the oven and bake an additional 20 minutes, turning the pans halfway through.
Cut the brittle on the score lines you made with the pizza cutter. Let cool 15 minutes on the pans and then cool completely on racks.
The chocolate mint flavor and the crispy texture make it an addictive treat or gift.
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