Sea Salt Brownie Brittle: Crispy Chocolate Treat
Impossibly thin and crispy chocolate brittle with a salty edge. Whipped egg whites create an airy meringue base that bakes into shards with fudgy chocolate depth and a sophisticated sea salt finish. Serve as an elegant dessert, gift, or afternoon indulgence. This version balances cocoa richness with restrained sweetness and textural contrast.
Ingredients
- 4 tablespoon butter
- 1 ounce semisweet chocolate chips
- ¼ cup cocoa powder, unsweetened
- 2 large egg whites
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ½ cup all-purpose flouralmond flour1:1nuttinessgluten-free
medium
- ¼ teaspoon baking soda
- 1 pinch salt, table salt
- 1 teaspoon flaky sea salt, for topping
Instructions
- 1
Preheat oven to 325F. Line rimmed baking sheet with parchment or silicone mat.
- 2
Melt butter over low heat. Add chocolate chips and stir until fully melted and smooth.
- 3
Remove from heat. Stir in cocoa powder until incorporated.
- 4
In separate bowl, whip egg whites until frothy. Add vanilla and sugar, whip 1 minute more.
- 5
Slowly pour melted chocolate into egg whites. Mix on low for 30 seconds until combined.
- 6
Gently fold in flour, baking soda, and salt until just combined. Do not overmix.
- 7
Spread batter on sheet to uniform 1/4 inch thickness. Sprinkle flaky sea salt evenly over top.
- 8
Bake 15 minutes, watching for faster browning on thinner edges.
- 9
Turn off oven and let brittle cool completely inside before breaking into pieces.
Tips
Watch the brittle closely during the last 5 minutes of baking; thinner spots brown faster. Remove early if edges darken while center is still pale.
Let brittle cool completely in the turned-off oven to avoid shock cracking. This gradual cooling creates clean, even breaks.
For uniform thickness, use an offset spatula and work quickly before the batter sets. Aim for no thicker than 1/4 inch for maximum crispness.
Good to Know
Keep in airtight container at room temperature up to 5 days. Avoid humidity to maintain crispness.
Prepare up to 3 days ahead. Store in airtight container between parchment sheets to prevent sticking.
Break into shards and serve at room temperature as a standalone dessert, with coffee, or plated with ice cream.
Common Mistakes
Overmix the batter to avoid dense, cake-like texture instead of crispy brittle.
Skip gradual oven cooling to avoid brittle cracking from thermal shock.
Spread thicker than 1/4 inch to avoid chewy, underbaked centers.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a mixer?
Yes. Whip egg whites by hand with a whisk until frothy and soft peaks form, then add sugar and continue whisking. It requires more effort but achieves the same result.
What if my brittle turns out chewy instead of crispy?
Brittle spread too thick won't dry out fully. Remelt cooled pieces with 1 tablespoon cocoa powder, respread thinner, and rebake at 300F for 10-12 minutes.
How long does brittle keep and can I freeze it?
Stored airtight at room temperature, brittle keeps 5 days. Freezing is not recommended as thawing introduces moisture and ruins crispness. Keep at room temperature instead.