Let's make this a little easier on…
Boy, did this post cause some issues!
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.
- 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
- Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
- Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
- 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.
- 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.