Easy Gluten-Free Brownie Brittle
One bowl, one pan, and the freedom to make it your own.
Active Time: 10 Minutes, Total Time: 45 Minutes
Loosely inspired by Sheila G's Brownie Brittle, my brittle offers
a chewier, gluten-free alternative that is quick AND versatile.
If you're looking for a super crispy brownie brittle,
follow these instructions below, THEN, rebake your brittle
a second time once cool, according to the original directions.
Easy, family friendly, and ready in less than an hour!
1/4 cup salted butter (1/2 stick)
1/2 cup sugar (granulated or coconut recommended)
5 1/2 tablespoons unsweetened cocoa powder
1 large egg (cold is fine)
1/4 cup gluten-free all purpose flour (I used Bob's Red Mill)
1/2 cup mix-ins (I used a combo of walnuts and dark chocolate chips)
Preheat oven to 325 F, grease an 8x8 pan with butter. (Any shape pan is fine, you can even use a cookie sheet if you prefer).
Melt butter in a large microwave safe bowl for 15-20 seconds, or a small saucepan on low heat until fully melted.
Add sugar, cocoa powder, and vanilla to melted butter, and mix well until smooth.
Mix in egg, stirring as quickly as possible, until a smooth, thin batter forms.
Add 1/4 cup flour, and mix until just combined. Fold your in whatever mix-ins you like, then gently spread the chunky batter into your prepared pan. Make sure you create a very thin and even layer, it will not spread much in the oven.
Bake for 15-20 minutes, let cool in the pan, then slice!
I topped my brittle with some caramel drizzle I had leftover from another dessert experiment. This brownie/cookie would be awesome with flaky sea salt, macadamia nuts, white chocolate...feel free to get creative. My goal in each of these recipes is to share something that is versatile and flexible to my viewers tastes.
Enjoy.