Love brownie brittle? Make your own at home with this easy recipe. Thin, crispy, chocolatey sheets made from a simple box mix. My newly updated recipe is perfect for snacking, gifting, or topping ice cream.
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Thin and Crunchy Copycat Brownie Brittle
Brownie lovers, this one’s for you. Imagine the best part of brownies, those thin and crispy edges, turned into an entire snack. That is what brownie brittle is all about. Thin, crunchy, chocolatey sheets that you can break into shards or cut into neat squares, perfect for munching by the handful.
The best part? You do not need fancy ingredients or equipment. With a simple box of brownie mix, a pan, and a little patience while it cools, you can whip up your own homemade brownie brittle that rivals the store-bought bags. I updated the ingredients in this recipe so the batter is thinner and bakes up even crispier, giving you a texture that is closer to the original brownie brittle. Warning: once you start snacking, it is hard to stop!
Ingredients and Estimated Cost
Per Serving Cost: $0.57
Recipe Cost: $4.63
You only need four ingredients to make this recipe, along with a few substitution recommendations.
- 1 (18 oz) box brownie mix (I recommend Ghirardelli Dark Chocolate Brownie Mix): This is the shortcut that makes this recipe so easy. Any high-quality box mix will do.
- ⅔ cup water: Helps loosen the batter so it can spread thin and bake crisp.
- ½ cup vegetable oil: Adds moisture and crisp texture without heaviness. You can also use canola oil.
- 1 large egg white: Provides structure without weighing the brittle down. Using just the white helps with thinness and crunch.
What I Changed In the Recipe (and Why It Matters)
If you’ve ever tried making brownie brittle straight from a box mix, you probably noticed one of two things: it either turns out too thick and chewy, or it never quite gets that signature shatter-crisp bite. I made a few key tweaks to fix that and get you closer to the real deal:
- Only Egg White (No Yolk): The yolk adds richness and chewiness, which we don’t want here. Using just the egg white keeps the batter light and helps it bake up extra crispy.
- More Liquid For Thinner Batter Layer: I added a bit more oil and water to make the batter thinner. This is the trick for getting brittle, not fudgy squares.
- Optional Mini Chocolate Chips: I like to sprinkle these on top before baking. Not only do they give you little chocolate bursts, but they also add texture that’s just like the store-bought brownie brittle.
- Cooling Time: Letting the brittle cool completely (and I mean completely!) is essential. This is when it firms up and takes on that snappy, crunchy texture we’re after.
These small changes make a big difference. You’ll have crispy shards that are perfect for snacking, gifting, or topping ice cream.
How To Make Brownie Brittle
Spread brownie batter thin on a sheet pan, bake until crisp, then cool and break into pieces for crunchy, chocolatey brownie brittle.
Let me show you how:
- Preheat and prep the pan. Preheat oven to 325°F. Line a 13×18-inch rimmed baking sheet with parchment paper, leaving an overhang for easy removal. Lightly spray with nonstick spray.
- Mix the batter. In a large bowl, whisk together the brownie mix, water, oil, and egg white until just combined. The batter will be thinner than regular brownie batter. Do not overmix.
- Spread thin. Pour the batter onto the prepared pan. Use an offset spatula to spread it into a very thin, even layer, about ⅛ inch thick. Sprinkle mini chocolate chips on top, pressing lightly so they stick.
- Bake and cool completely. Bake for 25–30 minutes, rotating the pan halfway through. The top should look set and edges slightly firm. Place the pan on a wire rack and let it cool for at least 1 hour. This step is crucial for getting the brittle texture.
- Cut or break. Once completely cool, lift the brittle out of the pan using the parchment. Use a pizza cutter for neat squares or break it into rustic shards.
- The thinner you spread the batter, the crispier the brittle will be.
- For extra crunch, turn off the oven when baking is done, crack the door slightly, and let the brittle sit inside for 10 minutes before cooling.
- Try fun mix-ins like chopped nuts, crushed peppermint, toffee bits, or even a drizzle of white chocolate after baking for a festive twist.
- Enjoy brownie brittle as an ice cream topping, with hot cocoa, or packaged in jars for a fun homemade gift.
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Brownie Brittle
Video
Equipment
- baking sheet
- parchment paper
- large mixing bowl
- whisk
- offset spatula
- pizza cutter
Ingredients
- 18 oz box Brownie Mix Ghirardelli Dark Chocolate recommended
- ⅔ cup water
- ½ cup vegetable oil
- 1 large egg white
- ½ cup mini chocolate chips optional for extra crunch
Instructions
Preheat & Prep Pan
- Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper, leaving some overhang for easy removal. Lightly spray with nonstick spray.
Mix Batter
- In a large bowl, whisk together brownie mix, water, oil, and egg white until just combined. The batter will be slightly thinner than typical brownie batter. Do not overmix.
Spread Thin
- Pour batter onto prepared sheet. Use an offset spatula to spread into an even, thin layer (about ⅛ inch thick). The thinner, the crispier. Sprinkle with mini chocolate chips, pressing lightly to adhere.
Bake
- Bake for 25–30 minutes, or until the top looks set and edges are slightly firm. Rotate the pan halfway through for even crisping.
Cool Completely
- Cool the pan on a wire rack for at least 1 hour—this helps the brittle crisp up.
Cut or Break
- Once thoroughly cooled and crisp, lift the parchment and transfer the brittle to a cutting board. Use a pizza cutter for clean squares/rectangles, or break into rustic shards.
Notes
Nutrition
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I would love to try your recipe for brownie brittle. But I need to know what size cookie sheet you used for this recipe?
I use a standard rimmber baking sheet that is 18×13 inches and 1 inch in height.
My oven is broken so it took a lot longer to bake, but worth the wait! Excellent! I am thinking of all the things I could top them with, but they may all be eaten before I get to experiment.
I like it better than biscotti. I didn’t spray my parchment paper though; it’s not necessary.
Have you tried making a copycat recipe for the Gingerbread flavor?
I haven’t, I’ll have to work on that one!.
I LIKE ANYTHING THAT IS CALLED A BROWNIE BECAUSE i AM A CHOCOLATE FREAK.
I too, am all about the edges. I’ve never heard of brownie brittle but now I need it in my life asap!
What a delicious brownie brittle! I just made it with my kids this afternoon. So yummy!
I would love to try this! I have never even thought of brownie brittle, but it sounds so good!!
Made this recipe with the kids this week. We had great fun and everyone loved the flavors.
I’m so glad this recipe was a hit!
Amazing how little you need to make this delicious brittle. It certainly looks incredibly inviting!
Great recipe! If you use egg whites instead of the whole egg, and spread it very thin, they’re so crispy and perfect!
Great tip!
Hi Kimberlee, how many egg whites did you use for this recipe to get the brittle crispy?
Great flavor, but because next time I’ll put it on two sheets so I can get them thinner, and maybe a teeny bit more liquid. More like really thin brownies.
How long the BROWNIE BRITTLE will last if keep in tight container?
It will last for up to a week in an airtight container.
Are the water/oil/egg amounts the same as the boxdirections? If I use a different mix, can I use the items/amounts from the box?
You bet!