Brownie Brittle discovered by Sheila G. Mains in Palm Beach, Florida. Parent has been a commercial brownie cake maker since 1992, and he’s been a brownie producer at Disney World since 1994. The first incarnations of Brownie Brittle were called “Brownie Crisps,” but they didn’t take off. The idea for crumbly brownies and chips came from hardened droplets that would come out of the pan used in the factory, and he developed a new kind of process that would only produce a crunchy brownie crust. Ok, let’s see how to make it
1 1/4 cups (10oz / 282g) sugar
1/3 cup (2oz / 57g) bittersweet chocolate, roughly chopped
1/4 cup (2floz / 57ml) water
2 eggs *, room temperature
1/2 cup (4floz / 115ml) flavorless oil (sunflower, canola, veg)
1 teaspoon vanilla extract
3/4 cup (3 3 / 4oz / 105g) all-purpose flour
1/3 cup (1 1 / 3oz / 37g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (3oz / 85g) semi-sweet chocolate chips
1/2 cup walnuts, chopped (optional)
Manufacturing steps :
Preheat the oven to 350 ° F (180 ° C) and butter and line an 11 “x 17” cookie sheet. Set aside.
In a medium microwavable bowl, combine the sugar, bittersweet chocolate, and water. Gently microwave for roughly 2 minutes or until the chocolate has melted. Set aside to cool.
Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla until smooth.
Over the chocolate mix, sieve in the flour, cocoa powder, baking powder, and salt. Fold in the dry ingredients until there are no more streaks of flour.
Pour the batter onto your prepared cookie sheet and smooth it into a thin layer all the way to the edges. Generously scatter over chocolate chips and walnuts.
Bake for roughly 50-55 minutes or until firm to the touch. Once the brittle cools completely it will crips and harden.
When cold, break the brownie brittle into big and small pieces. Enjoy by itself or alongside a scoop of vanilla ice-cream.
Brittle brownie ready to serve
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