Brownie Brittle Recipe (2024)

FAQs

Why is my Brownie Brittle chewy? ›

Don't worry if it doesn't look crisp when you take it out of the oven, it will crisp up as it cools. If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool. Leave it plain or top it with chocolate chips, chopped peanuts or toffee bits.

Yes, our Brownie Brittle does contain eggs as part of the ingredients. Q: Does anyone know how many weight watchers smart points these are?

Add semisweet chocolate chips

We made several varieties of brownies in my shop and I noticed that the batches that had extra chocolate chips added to the batter always came out shiny! That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

It tastes like a brownie but is crunchy like a crunchy cookie.

The path to brownies with a fudgy, chewy center — so dense their crumb becomes fine enough to almost (but not quite) disappear — is the combination of melted butter and sugar. Cookbook author Jesse Szewczyk details the science behind using melted (rather than solid) butter in cookies in the secret to fudgier cookies.

Brownie Brittle has a 12 month shelf life.

INGREDIENTS: BROWNIE BRITTLE MIX (ENRICHED WHEAT FLOUR [FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, PALM OIL, CORN SYRUP SOLIDS, COCOA PROCESSED WITH ALKALI, SOYBEAN OIL, CORNSTARCH, EGG WHITES, LEAVENING [BAKING SODA], NATURAL FLAVOR, NONFAT MILK, SALT, SOY LECITHIN), WHEAT PROTEIN, ...

It will make your baked goods moist but might make your baked goods sweeter with a hint of apple and a bit chewer. Peanut Butter- 3 tablespoons of peanut butter = 1 large egg.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Why do my brownies taste like cake? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

You can tell the difference using the edges; if they are a little burnt-looking and very dry, it's likely that the brownies are overcooked. If the edges are overcooked but the centre is not, the temperature of your oven was too hot.

When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies. These fudgy brownies were packed with that Ghirardelli chocolate flavor that so many of us love.

It was a bumpy business to be in, but as often happens with innovation, she stumbled 'by accident' on a game-changing insight: staff at the bakery loved snacking on the crispy bits round the edge of the baking trays. In a flash of inspiration Brownie Brittle was born.

If you're a Southwest flyer, like I am, you have heard of the elusive in flight snack called Brownie Brittle.

Recipes for chewy brownies use more flour than those for fudgy brownies, which results in a more structured, chewy bite and less dense texture.

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

Crumbly Brownies

Various causes include overbaking, underbaking, cutting the brownies too quickly, and lacking oil and fluid contents in the recipe. Underbaked and overbaked brownies turn out to be crumbly. When cut sooner before cooling down can make the brownies crumb.