Brownie Brittle Recipe

Preheat the oven to 325°F. Position the oven racks on the upper and lower third of the oven. Line two baking sheets with parchment paper. Measure and prep all ingredients.

In a large microwave-safe bowl, add the unsalted butter, vegetable oil, water, granulated sugar and chocolate. Microwave for 30 seconds. Stir and continue to microwave in 15-second increments until the chocolate is completely melted.

Stir in the Dutch-processed cocoa powder. 

Whisk the egg whites until frothy. 

Add the egg whites and the vanilla extract to the melted chocolate mixture. Mix until combined. 

Add the all-purpose flour, cornstarch, nonfat milk powder, baking soda and salt. Combine until a smooth batter forms.

Divide the batter between the two sheet pans. Use an offset spatula to thinly spread the batter to about ⅙ inch thick. Evenly sprinkle the chocolate chips on top of the batter. (See notes 1.) 

Bake for about 10 minutes. Rotate the sheet pans and bake for an additional 10 minutes, or until the center is set and firm. Remove the brownie brittle from the oven. Use a pizza cutter to score the brownie brittle while it is still warm. If the edges have burnt, use the pizza cutter to score the edges to break off and discard.

Let the brownie brittle cool completely before breaking it into pieces. Enjoy with a cold glass of milk. Enjoy!