Gluten-Free Brownie Brittle Recipe

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This batch of brownie brittle is topped with chopped salted almonds and dark chocolate. Elizabeth Barbone

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.

Recipe Facts

Active: 5 mins
Total: 30 mins
Serves: 48 servings

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Ingredients

  • 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

Directions

  1. Preheat oven to 350°F. Line an 18- by 13-inch rimmed baking sheet with parchment paper. Spray parchment lightly with nonstick cooking spray.

  2. 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.

  3. 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.

Special equipment

18 by 13-inch rimmed baking sheet

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