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.

At 120 calories for a 1oz serving, Brownie Brittle has all the rich brownie taste with an extra crunch but without all the guilt. It has been named a "hot snack" by Weight Watchers at only 3 points and is available in four flavors: Chocolate Chip, Mint Chocolate Chip, Salted Caramel and Toffee Crunch.

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.

Storing Brittle

Store your Brownie Brittle in an airtight container at room temp for up to a week.

Chewy brownies must be slightly under-baked. One of the top mistakes to avoid when making brownies is waiting until there's no more crumbs on the toothpick to pull the pan from the oven. By that point they're close to over-baked, and you will lose out on that chewiness you want.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Of course these are not "healthy" specifically but one serving is only 120 calories which is not bad if you have a craving for sweets.

Credit for a good deed, as in John earned a lot of brownie points for doing his boss's report for him . The term originated with the points earned for various achievements by the youngest group of the Girl Scouts, called Brownies. In the mid-1900s it was transferred to general use.

How Long Should You Let Brownies Cool? It can be difficult to resist a warm, gooey brownie straight from the oven, but letting the brownies cool for at least an hour before cutting them helps the brownies set in the middle, especially if you're following a recipe for fudgy brownies.

What happens if you put too much butter in brownies? ›

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

Brownie Brittle has a 12 month shelf life.

Yes, our Brownie Brittle does contain eggs as part of the ingredients.

There's something about the chocolate flavor and the crunch of the brittle that's just really appealing. It's the perfect bite-sized snack; it's nice and chocolate-y, but not heavily rich like some regular brownies are.

Notice how the brownies are somewhat rubbery. Th larger amount of protein from the egg causes this. Some desserts are made this way, such as bread pudding.

Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.

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.

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.