White Chocolate Peppermint Brownie Brittle
By Sammi Brondo — July 25, 2024
It’s not the holiday season without a delicious chocolatey, peppermint dessert, ya know? If you like crispy brownies, this brownie brittle recipe is for you.
I’m not much of a baker. (I probably say this in like every baked good blog post… whoops).
But the truth is, while cooking is easy to experiment with, baking is more of an exact science.
Changing anything – from the type of flour you use to how much salt you add – can seriously affect the final product.
All that to say, I’m pretty proud of this brownie brittle. It comes out SO delicious and is made entirely of scratch.
While I love a gooey brownie, there’s something so fun and snack-able about brownie brittle. It’s crispy and crunchy and feels more like a fun snack than a gooey dessert does? I dk, maybe that’s just me.
And even if you don’t like brownie brittle, this recipe can easily be made into regular brownies too.
In order to make it brownie brittle, the key is to spread the brownie mixture very thinly onto parchment paper. The thinner you spread it, the thinner and crispier your brittle will be.
And please make sure to use parchment paper! Otherwise they’ll stick like crazy. Trust me 🙂
To make them brownies instead, just pour them as a thicker layer and adjust the baking time accordingly.
Mix the ingredients
Preheat the oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, add sugar, baking chocolate and water. Microwave until melted and mix until smooth.
Add in eggs, vegetable oil and vanilla extract and mix well. Add the flour, cocoa powder, baking powder and salt. Mix to combine. Fold in chocolate chips.
Pour mixture and bake
Spread into a thin layer on the baking sheet and bake for 35-40 minutes. Let cool completely.
Drizzle white chocolate
Melt white chocolate chips in a bowl and crush peppermint sticks with a knife. Once the brownie brittle has cooled, drizzle melted white chocolate on top and sprinkle with crushed peppermint.
Notes
- Peppermint: I love the subtle flavor of the crushed peppermint candies on top of the brownie brittle. To add a little more peppermint flavor, try adding about a teaspoon of peppermint extract to the batter.
- Flour: I used Bob’s Red Mill all purpose flour. After working with them for the past few years, I’ve really fallen in love with the quality of their products and care they put into everything. To make these gluten free, try their gluten free all purpose flour!
- Storage: Store brownie brittle in airtight container at room temperature. It’ll stay for up to 1 week (if it lasts that long!).
Ingredients
- 1 ¼ cup sugar
- 1/3 cup baking chocolate
- ¼ cup water
- 2 eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- 1/3 cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup chocolate chips
- 1/3 cup white chocolate chips
- Peppermint candies
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl, add sugar, baking chocolate and water. Microwave until melted and mix until smooth.
- Add in eggs, vegetable oil and vanilla extract and mix well. Add the flour, cocoa powder, baking powder and salt. Mix to combine. Fold in chocolate chips.
- Spread into a thin layer on the baking sheet and bake for 35-40 minutes. Let cool completely.
- Melt white chocolate chips in a bowl and crush peppermint sticks with a knife. Once the brownie brittle has cooled, drizzle melted white chocolate on top and sprinkle with crushed peppermint.
