Chef Dean
Almond Butter Cookies
Buttery, sandy-textured cookies crowned with whole blanched almonds, delivering old-fashioned elegance through honest technique and quality butter. The kind of cookie that earns its place on holiday platters.
Culinary Explorer
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Viral Brownie Brittle
Created by
Shatteringly crisp chocolate shards that deliver what every brownie edge lover has always wanted: all crust, no compromise. This viral sensation transforms one bowl of batter into forty pieces of deeply chocolate crunch.
Pastries & Cookies
American
Make Ahead
Potluck
15 min
Active Time
25 min cook•40 min total
YieldAbout 40 pieces
The internet discovered what brownie pan corner-piece hoarders have known for generations: the edge is the best part. Thin, crispy, with that slight chew that gives way to a satisfying snap. Brownie brittle takes that truth and runs with it, eliminating the cakey center entirely.
This recipe spread across social media like wildfire because it solved a universal problem. No more fighting over the corner pieces. No more sawing through thick middles to get to the good parts. Every single shard delivers that coveted edge texture, darkened and crackly on top, glossy chocolate beneath.
The technique is deceptively simple: spread brownie batter impossibly thin across a sheet pan and bake until the whole thing crisps through. The trick is trusting the process. When you're spreading that batter and it seems like there's nowhere near enough to cover the pan, keep going. That translucent thinness is exactly what creates the brittle's signature shatter.
I've watched this recipe convert brownie skeptics into believers. People who claimed they didn't care for brownies suddenly found themselves reaching for piece after piece. The brown butter adds a nutty depth that regular melted butter can't match, and the chocolate chips create little pockets of molten richness that turn into chewy-crisp anchors as they cool.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
unsalted butter
Quantity
1/2 cup (1 stick)
granulated sugar
Quantity
1 cup
large eggs
Quantity
2
pure vanilla extract
Quantity
1 teaspoon
Dutch-process cocoa powder
Quantity
1/2 cup
all-purpose flour
Quantity
1/2 cup
fine sea salt
Quantity
1/4 teaspoon
baking powder
Quantity
1/4 teaspoon
semisweet chocolate chips
Quantity
1 cup
| Ingredient | Quantity |
|---|---|
| unsalted butter | 1/2 cup (1 stick) |
| granulated sugar | 1 cup |
| large eggs | 2 |
| pure vanilla extract | 1 teaspoon |
| Dutch-process cocoa powder | 1/2 cup |
| all-purpose flour | 1/2 cup |
| fine sea salt | 1/4 teaspoon |
| baking powder | 1/4 teaspoon |
| semisweet chocolate chips | 1 cup |
Equipment Needed
- •18x13-inch rimmed sheet pan (half-sheet)
- •Offset spatula
- •Light-colored saucepan for browning butter
- •Fine-mesh sieve for sifting cocoa
Instructions
- 1
Prepare your pan
Position a rack in the center of your oven and heat to 325°F. Line an 18x13-inch rimmed sheet pan with parchment paper, letting it overhang the long sides by about two inches. These handles will save you later. Lightly grease the parchment with cooking spray or a thin swipe of butter.
A half-sheet pan is essential here. Smaller pans mean thicker batter and chewy brownies instead of brittle. - 2
Brown the butter
Cut butter into tablespoon-sized pieces and melt in a light-colored saucepan over medium heat. The light pan lets you watch the color change. Swirl occasionally as it foams and sputters. After about 4 minutes, the milk solids will sink and turn golden brown, releasing a nutty aroma that smells like toasted hazelnuts. The moment you see amber flecks, pull the pan from heat. Pour into a large mixing bowl immediately to stop the cooking.
- 3
Build the batter base
Whisk the sugar into the warm brown butter until the mixture looks like wet sand. Add the eggs one at a time, whisking vigorously after each until the batter turns glossy and thick. Beat in the vanilla. This aeration creates the signature crackly top.
- 4
Add dry ingredients
Sift the cocoa powder directly into the bowl. This step matters because cocoa clumps stubbornly and nobody wants a bite of bitter powder. Add the flour, salt, and baking powder. Fold with a spatula using broad strokes until no dry streaks remain. The batter will be thick but pourable, like cake batter's heavier cousin. Fold in three-quarters of the chocolate chips.
- 5
Spread impossibly thin
Scrape the batter onto your prepared pan. Using an offset spatula or the back of a spoon, spread the batter to cover the entire surface in a thin, even layer. Work the batter into the corners. You'll think there isn't enough. There is. The layer should be nearly translucent in spots. Scatter the remaining chocolate chips across the top and press them gently into the surface.
If the batter resists spreading, dip your spatula in water and try again. A wet tool glides over sticky batter. - 6
Bake until set and crackled
Bake for 22 to 26 minutes, rotating the pan halfway through. The brownie is ready when the entire surface looks dry and matte, the edges have darkened slightly, and the center no longer jiggles when you nudge the pan. A crackly, papery top means success. Underbake by even two minutes and you'll have chewy brownies. Overbake and you'll have chocolate charcoal.
- 7
Cool completely before breaking
Let the pan cool on a wire rack for at least 30 minutes. The brittle continues crisping as it cools. Resist the urge to touch it. When completely cool, lift the whole sheet by the parchment handles and transfer to a cutting board. Break into irregular shards with your hands, or use a sharp knife to cut into more uniform pieces. The breaking is half the fun.
Chef Tips
- •Dutch-process cocoa produces the darkest, most fudgy flavor here. Natural cocoa works but yields a lighter color and slightly sharper taste. Don't substitute hot cocoa mix.
- •Store brownie brittle in an airtight container at room temperature for up to two weeks. It actually improves over the first day or two as the texture fully sets. In humid climates, add a silica gel packet to keep things crisp.
- •For a salted chocolate version, sprinkle flaky Maldon salt across the top before baking. The salt crystals become part of the crackly surface and cut the sweetness beautifully.
- •Make this dairy-free by substituting coconut oil for butter. You'll lose the brown butter depth but gain a subtle tropical note that pairs surprisingly well with dark chocolate chips.
Advance Preparation
- •Brownie brittle stores beautifully. Keep in an airtight container at room temperature for up to two weeks, or freeze in a single layer for up to three months.
- •The batter can be made and spread in the pan up to two hours before baking if you need to stagger your oven use.
Frequently Asked Questions
Nutrition Information
1 piece (about 13g)
Calories
105 calories
Total Fat
4 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
2 g
Cholesterol
9 mg
Sodium
31 mg
Total Carbohydrates
9 g
Dietary Fiber
0 g
Sugars
7 g
Protein
1 g
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