Homemade Brownie Brittle

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

1/2 cup (75 grams) semisweet chocolate chunks (58-70% cacao)

4 tablespoons (57 grams) unsalted butter, cut into tablespoon-sized pieces

1 cup (200 grams) granulated sugar

1 large egg

2 large egg whites

1 teaspoon vanilla extract

1/2 cup plus 1 tablespoon (83 grams) all-purpose flour

3 tablespoons Dutch-process cocoa powder, sifted

1/4 teaspoon fine salt

1/4 teaspoon baking powder

1/2 cup chocolate chips or chunks

Instructions

Gather the ingredients. Preheat the oven to 350 F and position a rack in the center of the oven. Line a large sheet pan (13 x 17-inch) with parchment paper.

Melt 1/2 cup (75 grams) semi-sweet chocolate chunks (58-70% cacao) and 4 tablespoons (57 grams) unsalted butter in a large bowl over a double boiler or in 30-second increments in the microwave (if using the microwave, make sure to use a microwave-safe bowl).

Whisk in 1 cup (200 grams) granulated sugar to combine. The batter will be very thick and grainy at this point. That’s ok!

Add 1 large egg , 2 large egg whites , and 1 teaspoon vanilla extract . Whisk to combine.

Add 1/2 cup plus 1 tablespoon (83 grams) all-purpose flour , 3 tablespoons Dutch-process cocoa powder, sifted , 1/4 teaspoon fine salt , and 1/4 teaspoon baking powder and stir with a silicone spatula until smooth and no streaks remain.

Pour the batter onto the prepared sheet pan and smooth out into a very thin even layer all the way up to the edges.

Sprinkle the top with 1/2 cup chocolate chips or chunks and bake until the brownie brittle pulls away from the edges of the pan and is firm to the touch, 20 to 25 minutes.

Allow the brittle to cool on the sheet pan completely before breaking it into shards.

Nutrition

• Calories: 250 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 0 g
• Cholestérol: 31 mg
• Sodium: 86 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 30 g
• Protéines: 3 g