Brownie Crackle

Update: Quite honestly there are many recipes I would love to have and duplicate…this is one of them. The truth be known though I can buy the stuff and it’s better than my recipe and the others I tried. There, I said it. Mine is good, Sheila’s is better.

In addition, Brownie Brittle is a trademark for a specific product, which, like I said, is fantastic stuff. This recipe is for Browne Crackle not Brownie Brittle. I was gently reminded of the trademark issue by the fine people at Sheila G, the makers of the stuff I tried to duplicate here.  They hold the trademark rights and this is why mine is now called Brownie Crackle. To see the original stuff go to Sheila G’s.

We now take you back to our regularly scheduled program.

Joanne called me the other day from the grocery store. Did I want any Oreos? Thank you but no. When I arrived home there were no Oreos but there was a package of Sheila G’s Brownie Brittle.

Bad. As in good, real good, addictively good, sell your soul good. So good we wouldn’t be able to store that many packages in the house. I needed to find a recipe so I could make them at home in order to curb the desire to rob banks or gas stations. I found a recipe on Recipe Goldmine and tried it. Nope…not right. So using that as a starting point I revised it to the current form. The original has cinnamon, ginger, and black pepper in it and they were the first things to go. Like coffee, I don’t subscribe to the “add flavors” concept with chocolate. I mean the stuff is so good without flavors why mess it up?

The trick with this recipe is four-fold but don’t worry, they’re easy.

First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supple store.

Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I never ever use parchment paper anymore.

Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk.

Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.

P.S. Sorry there’s no picture. They didn’t last that long.


5.0 from 3 reviews
Brownie Crackle
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I use a silpat silicone baking mat all the time. It helps with clean up tremendously and with this recipe especially. It's a cheap investment and well worth the money.
Recipe type: cookie
Serves: 24
  • ¼ lb. unsalted butter, 1 stick
  • 1 ounce unsweetened chocolate, chopped
  • ½ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 large egg
  • ⅓ cup all-purpose flour
  • ½ cup walnuts, crushed
  1. Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
  2. Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
  3. Place a silpat baking liner on a one-half sheet pan and pour batter over the silpat. Spread the batter very thin and evenly. Don't worry about it being pretty, even is what you want.
  4. Bake at 375F for about 20 minutes watching so it doesn't burn. You want it completely baked and almost completely dry to the touch.


Banana Bread

Fresh from the oven banana bread


I love banana bread. My mom used to make the best in the world…but alas, the recipe is gone. The other day I got the urge to make banana bread so I stopped at the store and bought some bananas to let “age” on the counter. A few days later they were ready for the job of producing a great quick bread.

I started out with a Google search for a suitable recipe and found one on Smitten Kitchen, a great recipe site and totally  unpretentious about food. Deb, the owner, shares my love of simplicity in cooking and baking.

Having said all that, the recipe you see here is not Deb’s. As I was making it I started changing things up a bit. I eliminated the cinnamon and nutmeg, changed the bourbon to rum, added chocolate chips, and chopped walnuts. In spirit it belongs to Smitten Kitchen so I give Deb the credit.

Make sure the bananas are good and ripe, about 20 minutes from the fruit flies carrying them away. Then you’ll have real good banana flavor. The rum I used was from Venezuela and now that I look at the bottle, it probably should be drunk and not put in a quick bread. It’s from the Pampero family and is a special reserve, numbered edition, aged in oak casks, smells like no other rum I’ve smelled. Suffice it to say it’s good stuff. (Apologies to Mike and Fiona for using this but it was the only rum I had on hand.)

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  • 3 ripe bananas, smashed
  • ⅓ cup melted salted butter
  • ¾ cup light brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1½ cup of flour
  • ½ cup chocolate chips1/2 cup walnuts, chopped
  1. Preheat the oven to 350°F.
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, and rum. Sprinkle the baking soda and salt over the mixture and mix in.
  3. Add in the chopped walnuts and chocolate chips and mix well.
  4. Add the flour last, mix. Pour mixture into a buttered/greased mini loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean.
  5. SOURCE: Adapted from Smitten Kitchen


Why did I add rum? Well I had this crazy notion that as long as I was changing the recipe I would try to make the bread taste like Bananas Foster. It came out delicious but a less like Bananas Foster and more like fruit cake. The rum is so good that one tablespoon is almost too much.