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.

Brownie Brittle has a 12 month shelf life.

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.

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.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

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.

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

Chocolate Chips – Even if your brownie mix contains chocolate, plan to add chocolate chips. The additional sugar from the chocolate chips creates a shiny, crackly top as the brownies bake.

Should brownies still be wet in the middle? ›

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

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.

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.

Types of Brownies

The chewy brownie (center in the photo) is likely the one you know and love. It has—you guessed it—a thick and chewy outer crust with a rich chocolate center. A fudgy brownie (far left in the photo) is slightly underbaked and is very gooey and dense. It is for true chocoholics.