Okay guys, admit it, you knew this was coming, right?  As soon as I said in my review of Brownie Brittle that it’s good, but expensive, you knew we’d be figuring out how to make our own.  In reality we’ve been planning this even before I wrote the review article.  What really pushed us over the edge into finally making it was when got our hands on the salted caramel flavor Brownie Brittle and were incredibly underwhelmed.  We knew we could do it better, and now you can too!

The basic idea was just to make a brownie batter and instead of baking it in a pan, spreading it really thin on a baking sheet.   In order to do this you need to have a baking sheet that has a rim, like this:

The rim will make sure your batter doesn’t go all over the place and burn in the bottom of your oven.

After browsing numerous brownie recipes on the interwebs for inspiration, we finally put this together as our brownie brittle recipe (we also decided to make them peanut butter ones, since 1.) Chocolate and peanut butter is delicious and 2.) It’s a flavor that doesn’t exist in the kind you buy in stores, so that makes it even better):

Peanut Butter Brownie Brittle:

• 1 cup butter (softened)
• 2 cups brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 2 tsp. vanilla
• 1 cup flour
• ½ tsp. salt
• ¾ cup cocoa powder
• 3 tbsp oil
• 1/3 to ½ cup peanut butter chips

Preheat oven to 350 degrees F.

In  mixing bowl, cream the butter and the sugar.

Creaming the butter and sugar.

Then mix in the next 6 ingredients, fully blending each before adding the next.

How it should look after everything is added.

Thoroughly grease your baking sheet.  DO NOT FLOUR!  We originally tried greasing and flouring, but it was impossible to spread the batter on the floured sheet.  It just kept coming right up.

Spread the batter thinly over the baking sheet.  Pretty much get it as thin as you possibly can.

Try to get yours even thinner than this if you can.

Sprinkle with the peanut butter chips, and lightly press them into the batter.

Bake for 15-25 minutes.  Baking time will depend on the type of baking sheet you have, and how thin you were able to get your batter.

Let the brittle cool in the pan before removing.  We were able to get it out of the pan in almost one giant sheet, but if you can’t, it doesn’t really matter since it’s going to be broken into pieces anyway.

Break into pieces and eat!  And store the rest in a tin or zip lock bag or something.

NOTE: if you don’t like/can’t eat peanut butter, or just want something closer to the original, you can easily substitute mini chocolate chips for the peanut butter chips.

Ours came out a bit thicker than the original, and had a bit more chew, but is still nice and crunchy and tastes really good.  As long as you spread it as thin as possible it’ll turn out a-okay.

Come on, now? Doesn’t ours look better?

The best part is that our recipe makes at least twice as much as you’ll get in a 4 oz. bag of Brownie Brittle (which costs almost $4), and considering pretty much everything you need (minus peanut butter chips) is a fairly standard pantry staple, it costs a fraction of the price.  I’d call that a win for the Poor Couple (and everyone who decides to make it)!