SHORTCUT BROWNIE BRITTLE! BUDGET FRIENDLY CHOCOLATE GOODNESS!

Today I am sharing a quick and easy way to make brownie brittle at home using your favorite brownie mix! This is super simple and only takes on substitution. The end result is similar to the brittle you can purchase at the store, but it is much more economical. The bonus is that you can customize your brownie brittle to suit your taste! This is a great treat to make if you are wanting a sweet treat without having to make a thick brownie. A couple crispy pieces of this chocolaty goodness is enough to satisfy that sweet tooth, I promise!

Today I am using one family size Duncan Hines Chewy Chocolate Brownie mix. You can use whatever type is your favorite. I am using the box instructions for both the water and the oil but I am only using egg whites in this recipe. The yolk will prevent the brittle from being crisp. So we want to eliminate that. Additionally, you will want to prepare two sheet pans with parchment, non stick foil or a silpat or silicone baking mat. I demonstrated only using one pan, but I will explain later why two is better.

Mix up your batter, then divide evenly between two sheet pans. Using an offset spatula, spread the batter very thin over the bottom of the pan. The offset spatula is your friend here because it will enable you to get all that batter spread super thin to all areas of the pan without having to get batter on your knuckles, which in the great vast scheme of things isn't a real problem, but ya know...

Now you can customize your brittle and give it some pizzazz! I am using 1/4 cup each of mini semi-sweet morsels as well as the same amount of crushed pecans. In my area, during the holidays you can get what is called "cookie pieces" pecans, which basically means crushed nuts. I contend that the nut manufacturer simply realized that all the crushed nuts in the bottom of his conveyor belt were good for something so he bagged them up and sold them like that. I love them and keep a bag in my freezer for times such as this. You can also use some toffee bits, coconut, honey roasted peanuts, or whatever you like. Just don't over do it. Scatter these all over the top of the batter then it's time to bake.

You want to bake the brittle in a 375 degree preheated oven for 18 to 22 minutes depending on your oven. You may want to bake each pan separately instead of at the same time to ensure even cooking and not burning. The brittle may be a bit soft when removing from the oven but it will crisp as it cools. Now for the part about using two pans. I used one pan with one family size brownie mix. I should have used two. As a result the middle of my "brittle" was not. It was thin and chewy like a brownie thin but not crispy. I am not worried because they will still get eaten because, well, brownies! But I want yours to come out crisp and thin all the way, so do as I say, not as I do and use two pans. Additionally, you can use only one box of brownie mix that will make on 8x8 pan of brownies or a non family size box of mix. The Ghirardelli brand makes the smaller pan. But make sure you get a mix that is just straight brownie mix without all the fancy add ins otherwise this won't work.

When the brownies are cool, you can break them into pieces and store them in an airtight container or zip top bag for up to 5 days. You and I both know they won't last that long if you have a family. You want to refrain from keeping these in the fridge or freezer because they will not stay crisp due to the high humidity in those environments. Make them, enjoy them and move on.

I hope you give this method of making brownie brittle a try and I hope you love it!

Happy Eating!

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