Consider this a warning: brownie brittle is extremely addictive!
I first tried brownie brittle after seeing it in a local Costco, and it was immediately love-at-first-bite! And I figured it had to be something easy enough to make on my own. So when we were told our secret ingredient for March’s Bakin’ Friends was mint, I knew I had to give this a try!
Make sure the batter is a very thin layer. On my first attempt, I used all of the batter and the brittle came out more as very thin, fudgey brownies. Good, but not brittle! So don’t be afraid to make it really thin. The result is a crispy, airy brittle that is hard to resist!
Source: Love Bakes Good Cakes
1 & 1/3 cups (167 grams) all-purpose flour
2 cups (400 grams) sugar
3/4 cup (60 grams) cocoa powder
1 teaspoon (5 grams) baking powder
1/2 teaspoon (4 grams) salt
2/3 cup (138 grams) vegetable oil
2 teaspoons (8 grams) vanilla
1 teaspoon (4 grams) peppermint extract (optional)
1/2 – 1 cup Andes mint crunch for topping (optional)
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. Combine all ingredients in a medium bowl and mix until just combined.
3. Spread batter in a very thin layer on the prepared sheet (1/3 to 1/2 half the batter). Sprinkle with Andes mint crunch (optional).
4. Bake until edges are crispy, 15-20 minutes.
5. Let cool completely and then break into pieces.