Brownie Brittle Recipe (2024)

FAQs

How to make brownie crackers? ›

In a large bowl, beat the egg, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. Spread into a greased or parchment-lined 15x10x1-in. baking pan.

It is important to follow the instructions carefully to ensure the brownies turn out as expected. If you add too much water, the brownies may turn out too cake-like, and if you add too little water, they may be dry and crumbly.

Crumbly Brownies

Various causes include overbaking, underbaking, cutting the brownies too quickly, and lacking oil and fluid contents in the recipe. Underbaked and overbaked brownies turn out to be crumbly. When cut sooner before cooling down can make the brownies crumb.

Storing Brittle

Store your Brownie Brittle in an airtight container at room temp for up to a week.

Microwave them, they'll usually soften up. If that doesn't work you could consider soaking the rock hard brownie in a strong warm sugar solution.

Sheila G. Mains, better known in the food world as Sheila G., took a treasured family recipe and turned it into the crispy, crunchy, crave-worthy brownie snack you can now find nationwide (and in the skies!) In 1992, Sheila G.

It's the perfect bite-sized snack; it's nice and chocolate-y, but not heavily rich like some regular brownies are. As an extra bonus, Erik and I found out that the crumbs leftover in the bag are really good in milkshakes.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Instead of adding in the recommended amount of water, substitute it for milk to give the batter a slightly different consistency. Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge.

What can I add to brownie mix to make them better? ›

Vanilla extract – Pure vanilla extract adds rich flavor to brownies. Eggs – Most brownie mixes call for one whole egg. Adding one large egg plus an extra egg yolk gives brownies an ultra fudgy texture.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

It was about three times more expensive to make the brownies from scratch than to use a mix, owing mostly to the cost of chocolate and walnuts.

Raw Dough Can Contain Germs That Make You Sick

That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella. These harmful germs can contaminate grain while it's still in the field or flour while it's being made.

Scoop the brownie mix into each mold cavity, lightly pressing it into the mold. Be sure to leave a slight gap at the top. Once each cavity is filled, pour additional milk chocolate onto each brownie, covering the top completely.

The main ingredients used to prepare brownie and cookie is very much the same , the only difference is the ratios of the ingredients taken to prepare it. Cookies consist of a higher flour content so they're formed from a dough, while brownies have a higher liguid/fat content so they're formed from a batter.