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.

Yes, our Brownie Brittle does contain eggs as part of the ingredients. Q: Does anyone know how many weight watchers smart points these are?

Storing Brittle

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

It tastes like a brownie but is crunchy like a crunchy cookie.

Sheila G's Brownie Brittle on X: "@stazy101 Brownie Brittle has a 12 month shelf life." / X.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Dietary Fiber: 1g. 4% Daily Value*. Total Sugars: 15g. Includes g Added Sugars: 15g.

It will make your baked goods moist but might make your baked goods sweeter with a hint of apple and a bit chewer. Peanut Butter- 3 tablespoons of peanut butter = 1 large egg.

Calorie Count per Serving is Less than a Brownie

At only 120 calories per serving, this snack comes in at less calories than a typical chocolate brownie which can be around 129+ calories. So if you're watching your weight and need a quick snack, this is will do it for you.

Is Brownie Brittle keto friendly? ›

With zero added sugar and just 2 grams of net carbs per 1 ounce serving, you can indulge without the guilt. Brownie Brittle is your Keto Happiness.

In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation's finest restaurants and theme parks.

If you're a Southwest flyer, like I am, you have heard of the elusive in flight snack called Brownie Brittle.

Ghirardelli's brownies weren't too sweet and had a denser, more fudgelike texture. They had the most intense flavor of the bunch, which I think came from the chocolate chips and the darker chocolate used in the batter. These were also fudgy, which is my personal preference for a brownie.

Your oven might have been too hot - slightly burnt edges can impart a nasty bitter taste. You might have used too much baking powder - leavening agents can create an acidic taste.

Try adding 2 eggs

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.

Crumbly Brownies

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.

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.