Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Brownie Brittle
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- Level: Easy
- Total: 3 hr 15 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 751
- Total Fat
- 39 g
- Saturated Fat
- 21 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 1 g
- Sugar
- 76 g
- Protein
- 8 g
- Cholesterol
- 35 mg
- Sodium
- 359 mg
This delicious chocolate brittle could be the hit of your holiday baking season. We're talking a crispy, chewy brownie base topped with swirls of white and dark chocolate, plus a little peppermint magic from crushed candy canes. The best part is you don’t need special equipment to temper the chocolate thanks to a shortcut method that’s super simple. Just melt most of the chocolate in the microwave, then stir in some extra chopped chocolate to get that shiny, smooth tempered finish. You’ll look like a pro and everyone will be reaching for more!
- Level: Easy
- Total: 3 hr 15 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 751
- Total Fat
- 39 g
- Saturated Fat
- 21 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 1 g
- Sugar
- 76 g
- Protein
- 8 g
- Cholesterol
- 35 mg
- Sodium
- 359 mg
Ingredients
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Directions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Bake until crisp looking and mostly dry, 35 to 45 minutes. Turn the oven off and leave the brittle inside for 1 hour. Remove from the oven and let cool to room temperature.
- Chop the white and the dark chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the white chocolate in a medium microwave-safe bowl. Microwave for 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until the chocolate is melted and smooth, 1 1/2 to 2 minutes total. Immediately add the reserved chopped white chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if a few small pieces aren’t melted.
- Place all but 1/4 cup of the dark chocolate in a small microwave-safe bowl. Repeat the same process you used with the white chocolate to melt the dark chocolate, adding the reserved 1/4 cup at the end and stirring until melted and shiny.
- Pour the white chocolate over the cooled brownie and use an offset spatula to evenly spread it across the surface. Dollop and drizzle the melted dark chocolate over the white chocolate, then use a toothpick or small offset spatula to swirl the chocolates together, maintaining separate colors in spots. Sprinkle the crushed candy canes, red and white sprinkles and sea salt evenly over the top. Let the chocolate harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Store in an airtight container at room temperature for up to 5 days.
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