Crispy Edge-Piece Brownie Brittle
A very thin layer exposes a large surface area to heat, intentionally driving off more moisture for a crisp snap. The recipe is built for a Crisp result in a Half-sheet pan.
Ingredients
- 85 g butter
- 180 g sugar
- 1 egg white + 1 egg
- 45 g cocoa
- 65 g flour
- 1/4 tsp baking soda
- 70 g mini chips
Method
- Heat oven to 165°C/330°F. Line a half-sheet pan with parchment and lightly grease the paper.
- Whisk melted butter, sugar, egg white and egg until smooth. Fold in cocoa, flour, baking soda and salt, then add mini chocolate chips.
- Spread the batter into a very thin, even layer from edge to edge. Uneven thickness produces soft patches beside brittle ones.
- Bake until the surface is dry and the centre feels firm rather than soft. Remove before the thinnest edges become bitter.
- Cool completely on the tray, then break or cut into pieces. Return any noticeably soft centre pieces to a low oven briefly if needed to dry them further.
Why this formulation works
A very thin layer exposes a large surface area to heat, intentionally driving off more moisture for a crisp snap.
Pan, doneness and texture
The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.
For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.
Recipe notes
- Use weight measurements for the most repeatable result.
- Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.
Useful next steps
Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.