Desserts

Triple Chocolate Brownie Brittle

Crackly, crisp triple chocolate brownie brittle made with Modern Mountain Black Cocoa, chocolate chips, and a white chocolate drizzle.

By the MMBC Test Kitchen · Updated November 2021
4.3 (26 ratings)
A stack of triple chocolate brownie brittle in front of a glass of milk
All the crispy brownie edges, none of the soft middle. This triple chocolate brownie brittle spreads thin and bakes low and slow into a whole pan of crackly, snappable pieces - made with Modern Mountain Black Cocoa, studded with chocolate chips, and finished with a white chocolate drizzle. Easy to make and built to feed a crowd.
Prep
30 min
Bake
1.5 hr
Yield
30
Calories
140

Directions

  1. Preheat the oven to 300°. Prepare a 12x17-inch baking sheet by lining with silicone mat or parchment paper.

  2. In the bowl of your mixer, beat the egg whites on medium speed until foamy, about 1 minute. With the mixer running, gradually add the sugar, 1 tablespoon at a time. Continue to beat on medium speed until thickened, about 2 minutes.

  3. In a separate bowl, combine the flour, cocoa powder, salt, and baking powder, stir with a whisk to combine.

  4. Add the flour mixture, butter, and vanilla to the egg white mixture and mix on low speed just until combined.

  5. Turn the batter out onto the prepared baking sheet. Using an offset spatula, spread the batter very thin, about ¼-inch thick, leaving about 1 inch border around the edge of the pan.

  6. Sprinkle chocolate chips evenly on top.

  7. Bake for 30 minutes. Remove from the oven, cut into 2-inch squares. Place back in the oven for 10 minutes. Turn off the oven and without opening the oven door, let the brownie brittle cool in the oven until completely cool, at least 1 hour.

  8. Remove brownie brittle from the oven and break apart. Place pieces on a cooling rack.

  9. Warm melting chocolate according to package instructions. Using a spoon, drizzle over brownie brittle and let sit until chocolate is completely set. Store in an airtight container.

Tips

  • Black cocoa delivers deep, dark color along with rich chocolate flavor.
  • For a darker, more cookies-and-cream look and taste, add a bit more cocoa powder.
  • Let the brittle cool completely in the turned-off oven (at least 1 hour) for maximum crunch.
  • Store in an airtight container to keep the pieces crisp.

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