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Gluten-free brownie brittle topped with chopped, salted almonds, and chopped dark chocolate.[Photographs: Elizabeth Barbone]

A few weeks ago, a reader requested a recipe for gluten-free brownie brittle. The moment I saw the words "brownie brittle," I should have known I was in trouble. Before her email, I hadn't even heard of brownie brittle. Now, I've made (and eaten) more pans of it than I can count. See? Trouble.

The recipe comes together in just minutes. Just stir together some white-rice flour (or any gluten-free flour), cocoa powder, sugar, salt, and baking soda with two eggs and two tablespoons of oil. That's it. If the mood strikes, stir chopped nuts, mini-chocolate chips, dried fruit, toffee pieces or candy pieces into the batter. In one batch, I added a little peppermint oil for a friend who loves anything mint-chocolate.

To achieve the crunchy brittle-like consistency, be sure to spread the batter in a thin layer onto a rimmed baking sheet. This is key—if the batter is too thick, you get brownies, not brownie brittle.

As soon as the brownie sheet comes out of the oven, cut it into small pieces. You can eat them like cookies, or even crumble them over ice cream. Plus, it makes a perfect hostess gift for summer barbecues. Once you make a batch, you might just keep making it. Trust me on this.

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