Hi Bold Bakers, we have seen brownies in every shape and size here on Bigger Bolder Baking.
From my best ever brownies to vegan brownies, brownies made in the microwave, and even a
delicious.
Brownie roulade.
Well today we’re going to add to that list and we’re going to make Brownie Brittle.
It has all the chocolate fudginess of brownies, but it’s crisp like a brittle.
So we’re gonna get started in a nice big bowl.
Add in your sugar, little bit of water and some bittersweet chocolate.
So what I’m gonna do is pop this into the microwave, you can also do it over a Bain
marie.
And we’re just gonna heat this up for a minute or 2 until the chocolate melts.
So it took just over a minute and if I give it a whisk, my chocolate has melted.
Gorgeous.
So now into this I’m going to add some flavorless oil, and by flavorless oil I mean canola oil,
vegetable oil, sunflower oil, even coconut oil, just something that doesn’t have a
strong flavor.
Then we’re going to crack in two eggs.
Then add a dash of vanilla extract because my brownies have to have vanilla in them.
And then with your whisk just whisk it all together.
Gem, is it ok if I come in and get a shot from back here?
Look at that Kevin.
Looking good.
So, it’s a very strange time, we’re quarantined at home because of baby George.
We want to make sure that everyone is safe inside of the house and outside.
So Kevin is back to filming my episodes, just like how we began.
Just like all those years ago.
Ok I’m going back.
Ok thank you.
So into this I have my sieve and into this I’m going to add my dry ingredients.
So we have some flour, unsweetened cocoa powder, salt, and then just sift these ingredients
in.
The reason I always sift cocoa powder is because it has a tendency to get lumpy because of
the moisture.
So you just wanna make sure you get out all those lumps.
Then, just go back to your whisk, and gently whisk in those dry ingredients.
How’s it looking, Kevin?
Looking great, nice and fudgy.
I can smell it too.
So you know what I’m thinking, I’m anticipating what people are going to ask, they’re going
to ask “can I bake these off as regular brownies?”.
Not just brittle.
Am I right in saying that Kevin I feel like that’s the kind of question we’ll get.
I’d say how would you answer that?
Well you absolutely can.
Put it into a small dish, even smaller than 8x8, no put it in an 8x8 and bake it for 25-30
minutes, maybe a little bit less, this is only a small batch.
Kevin you’re all up in my business over here.
I always am.
Gem is it ok if everything is not mixed 100%?
Yeah that’s ok, it’s ok to have some lumps in there.
Like little patches of flour, but this is a batter so don’t be afraid to mix that
in.
Ok great, that’s looking good.
There’s baby George crying so we’ve gotta get this done fast.
So now I’m gonna bring in my cookie sheet, this is a nice big sheet around 11 inches
by 17 inches something like that, in and around there.
And we’re gonna get a spatula and spread our brownie batter, check that out Kevin,
that’s the money shot.
Beautiful.
Then with a spatula just spread your brownie batter all the way to the edges.
Now of course we have to decorate this before it goes into the oven.
So if your’e a fan of nuts I have some walnuts here, chopped up, and I’m gonna sprinkle
those on top.
If you don’t like walnuts you can use a different nut, or don’t add nuts at all.
Hazelnuts would be good, or Pecans.
Pecans would be really good.
And here I have some chocolate chips, because brownies have to have chocolate chips on top,
and just generously sprinkle those.
If you wanted to get creative you could drizzle some caramel sauce, or you know what would
be lovely, sprinkle some malden sea salt over it that would be delicious.
There you go, that’s how easy brownie brittle is to make, and it looks really impressive.
At this point you want to put it in the oven and the baking time and instructions are on
my website.
But in true cooking show style, here’s one I prepared earlier.
Really gorgeous, look at that.
But we’re not done yet we still have one big thing to do and that’s break it up.
Now you can chop it up with a knife if you want and make it look nice and pretty, however,
that’s not what this is about, it’s rustic.
What you want to do is when it’s nice and cold, go in there with your hands, and just
kind of break it, there’s something kind of satisfying about it.
Break it up into big bits, small bits, whatever you like.
Yo can even bash it on the table if you like.
The rougher this is the better it will look.
So I’ve got over 20 brownie recipes alone that you’re going to have to check out.
From brownie cookies, to brownie roulade, brownies made in the microwave, everything.
Did you hear that crunch?
It’s like if a brownie met a crispy cookie.
Gem I’m getting in there.
Here you go.
It’s all the flavors of a brownie, just concentrated.
What do you think, Kevin?
This is awesome, it’s like a brownie and a cookie had a baby.
Well bold bakers, without a doubt, you’re definitely gonna want to try this one out.