Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top. Add about 1/2 cup of of your favorite toppings. Any more, and the toppings will overwhelm the brittle.
Why this recipe works:
- Thinly spread on a baking sheet, the batter becomes crispy with just small note of chewiness, like the edge of a traditional brownie.
- Cocoa powder, not melted chocolate, ensures a deep chocolate flavor without adding too much richness to the recipe.
Gluten-Free Brownie Brittle
About This Recipe
|Yield:||Makes about 4 dozen small brownie pieces|
|Active time:||5 minutes|
|Total time:||30 minutes|
|Special equipment:||18 by 13-inch rimmed baking sheet|
|This recipe appears in:||A Cookie a Day: Gluten-Free Brownie Brittle How to Make Crispy, Crunchy, Totally Addictive Gluten-Free Brownie Brittle|
- Nonstick cooking spray
- 1/2 cup plus 1 tablespoon (2 1/4 ounces) white rice flour
- 1/2 cup (3.5 ounces) granulated sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup toppings, such as chocolate chips, chopped nuts, toffee pieces, and/or other candy
Preheat oven to 350°F. Line an 18- by 13-inch rimmed baking sheet with parchment paper. Spray parchment lightly with nonstick cooking spray.
In a medium bowl, whisk together white rice flour, granulated sugar, cocoa powder, baking soda, and salt. Add eggs, oil, and vanilla. Whisk until a smooth, thick batter forms. Spread batter out onto prepared baking sheet into an approximately 17- by 13-inch rectangle. Sprinkle topping evenly over batter.
Bake until set, about 16 minutes. Immediately cut into bite-size pieces with a pizza cutter or large knife, then allow to cool on the baking sheet. Store in a covered plastic container for up to 4 days.