Take your classic chocolate-y brownie and squish it down for an even tastier treat.
Si Foster shares how to make brownie brittle.
Salted Caramel Brownie Brittle
1/2 cup unsalted butter softened in microwave for about 10 seconds or until when finger is pushed into sides of package, it is indented
1 cup granulated sugar
2 egg whites, or whole eggs* see recipe notes
1/2 cup unsweetened cocoa powder
1/2 tsp paprika
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 cup + 2 tbsp all-purpose flour
3/4 to 1 cup chopped Salted Caramel Chips*, nuts, or mini chocolate chips this measurement is before chopping
additional kosher or sea salt for lightly sprinkling on to finish
Position a rack in center of oven; preheat to 300°F. Generously grease an 18×13 jelly roll pan.
Using clean beaters and bowl, beat egg whites in a bowl until peaks form. Scrape out and set aside in a small bowl.
Cut butter into tablespoons in bowl of a stand mixer, or large bowl (you may use same bowl used to beat egg whites). Turn mixer to low and slowly add sugar. Mix until sugar and butter are incorporated. If there are large bits of butter turn to medium to medium high speed and scrape down sides until butter is incorporated into sugar.
Turn off mixer and add cocoa powder, paprika, vanilla, salt and flour to bowl. Pulse until all of the dry ingredients are mixed in. Do not over mix. Add beaten egg whites, and mix on low just until egg whites are mixed into batter.
Fold in Salted Caramel Chips.
Using a silicone or other non stick tool, spread batter onto pan. Don’t worry about covering the whole pan. After placing pan in oven, you will be able to spread again.
Bake at 300 for 5-8 minutes or until batter is melted a bit and looks glossy. Slide pan out of oven and spread the batter evenly, it should be very easy to spread at this point. Some of the chips will melt and become marbelized into the brownie batter.
Immediately return to oven and bake for 20-25 additional minutes at 300.
Remove brownies from oven and leave oven on. Using a table knife, cut the brownies. Place the brownies back in the oven and bake for an additional 10-15 minutes until crispy.
Remove from oven. Immediately sprinkle with a little sea or kosher salt. Let brownies cool until easily removed from pan, about 15 minutes. cut again and serve.
Chop the salted caramel chips in a food processor by pulsing off and on for about 1 minute
I have tried both parchment paper and baking directly on the pan. I think using a well greased pan makes it easier to spread the batter onto the sheet pan.
Every oven is slightly different. Use your own judgement for baking this treat. 300 degrees works for baking initially. The second bake time after the brownie is cut will vary for each baker.
The batter will cover the whole pan. Follow recipe directions and place pan inside of oven after the batter has softened and melted bit, it is simple to spread the batter to the edges of the pan.
If you like the brownies to be slightly chewy, cook for about 15 minutes at 325, then remove from oven, cool and cut.
I have tried using toffee bits in place of chocolate chips of salted caramels chips. I don’t recommend the toffee bits. They melt and become very sticky, making it difficult to remove the brownies from the pan.
The Salted Caramel Chips may also be placed on top of the brownies, but I like the pieces to be mixed into the batter.
Covered or stored in an airtight container, the brownies will keep well in the pantry for 1-2 weeks.
Find more of Si’s recipes on her website, www.abountifulkitchen.com.