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Homemade Brownie Brittle recipe that uses simple pantry ingredients for a chocolaty, thin, crispy, and crunchy treat.
Doesn’t matter if you call it brownie brittle or brownie thins, these mini M & M studded thin and crispy brownie treats will be a hit!
This brownie brittle recipe really is simple to make.
It’s basically a regular chocolate brownie recipe with an egg white rather than whole eggs.
No special equipment is needed for this either.
You might find that sifter comes in handy just to make sure that there are no lumps in the flour or cocoa before adding to the batter.
If you don’t have a sifter or a mesh strainer it will just a little bit of elbow grease to remove all of the lumps.
One bowl and one spoon are all that will need to be washed.
Great for those of us who hate doing dishes! I know I am not the only one.
Once the brownie batter is mixed up, it might look a little grainy.
That’s OK, it will be fine once it has baked.
You might even think that it looks a little too wet or greasy.
It isn’t, you kind of need all of the butter to create the lacey edges.
The brownie brittle recipe I use will produce edges similar to lace cookies.
The most important direction from any brownie brittle recipe you need to follow is spreading the batter thin.
The next most important one is to prepare your pan properly.
I would suggest using parchment paper.
If you don’t have parchment paper, I would grease the pan.
You really want to make sure that these do not stick to the pan.
I have had the best success with spraying my jelly roll pan with baking spray, then adding parchment paper and then spraying the parchment paper with more baking spray.
The first layer of baking spray just holds the parchment paper in place so that spread the brownie brittle batter is easier.
An offset spatula is probably the quickest way to get the batter spread thinly and evenly, but a butter knife will also work.
Just keep working the batter towards the edges of the pan.
Chances are this brownie brittle batter will not make it all the way to the edges of the pan.
It’s fine, it will spread a bit as it begins to cook.
You can add mini M & Ms, chocolate chips, nuts, and just about anything else you would add to your regular brownies.
I would just make sure that you use the mini version of whatever it is you add.
Be warned, if you use add-ins and add them early, they WILL disappear under the batter as it cooks.
See in the picture above?
I had to add M & Ms to the top about 10 minutes before they weredone so that I had some on the top.
See the new brownie brittle recipe batch in the photo below?
I waited to add the M & Ms during the last 20 minutes of baking.
Either one will taste great. The first brownie thins will just have more M & Ms in them.
If you want cleaner cuts in your brownie brittle, remove it from the oven after about 30 minutes of baking and score it with a knife or a pizza wheel cutter.
Once the brittle is done and cooled it should snap at or near the scored area.
If you have not scored the brownie brittle, just break it into pieces after it has cooled completely.
MORE DELICIOUS DESSERT RECIPES YOU HAVE TO TRY
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Brownie Brittle
Mini M & M studded thin and crispy brownie treats.
5 from 4 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 24 servings
Calories: 96kcal
Author: Beth Mueller
Equipment
Ingredients
- 1/2 cup salted butter melted
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg white
- 1/3 cup all-purpose flour
- 3 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1/2 cup mini M & Ms
Instructions
Preheat an oven to 325⁰F.
Prepare a large baking sheet or 2 smaller cookie sheets by lining with parchment paper or spraying with baking spray.
In a large bowl, combine melted butter, sugar, and vanilla and mix until well combined.
Add the egg white and beat until the egg white is incorporated.
Sift in the flour, cocoa powder, and baking soda and mix until no flour is visible.
Pour mixture into prepared baking sheet and spread very thin.
Place brownie brittle into the preheated oven and bake for 15 minutes.
Remove the brownie brittle from the oven and sprinkle the mini M & M’s evenly over the brittle.
Score the brownies for cleaner edges later.This step is optional.
Place the brownie brittle back into the oven and bake for another 8 to 10 minutes or until the bubbling has stopped around the edges.
Remove the brownie brittle from the oven and allow to cool completely.
Once cooled, break the brittle into pieces and store in an airtight container.
Notes
Do not add the M & M’s until the second half of baking to prevent them from sinking into the batter.
Nutrition
Serving: 2” X 2″ piece | Calories: 96kcal | Carbohydrates: 13.1g | Protein: 0.7g | Fat: 4.9g | Saturated Fat: 3.1g | Cholesterol: 11mg | Sodium: 70mg | Fiber: 0.4g | Sugar: 11.1g
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
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