Copycat Brownie Brittle Recipe • Food Folks and Fun (2024)

FAQs

What is in Brownie Brittle? ›

There's virtually no difference between brownies and brownie brittle besides thickness. They both use the same exact ingredients, though brownie brittle uses granulated sugar instead of the brown sugar that some brownie recipes call for, and most recipes call for egg whites instead of whole eggs.

On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes. For a gas stove, put the water in the pan before turning off the heat, but turn off the heat when you put the brownies in.

WELL, most likely you just over-whisked your brownie mix. The only step that should be whisked with an electric beater is the eggs, everything else is best done by hand. This prevents the brownie from gaining too many air bubbles, aerating in the oven and then collapsing back down.

Our Story. Sheila G. Mains, better known in the food world as Sheila G., took a treasured family recipe and turned it into the crispy, crunchy, crave-worthy brownie snack you can now find nationwide (and in the skies!) In 1992, Sheila G.

About Brownie Brittle

Brownie Brittle, LLC, a woman-run company in West Palm Beach, FL, has been baking and selling innovative brownie products to restaurants, club stores and world-class theme parks since 1992.

But there's only one Brownie Brittle—and there's only one Shelia G. Mains, the savvy, entrepreneurial baker who founded the company, based in West Palm Beach, FL.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

How do you keep brownies from getting hard on the edges? The best way to soften the hard edges is to cover the brownies with foil while they are still warm. The moisture created by a tight cover will keep the edges soft.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.

What makes brownies fudgy vs cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Overbaking: Brownies that are baked for too long can become dry and develop a bitter taste. Make sure to follow the recommended baking time in the recipe and check for doneness using a toothpick or skewer inserted into the center of the brownies. Burnt chocolate: Chocolate can easily burn if exposed to high heat.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

The taste is chocolatey and very much like a baked brownie. The serving size is just the right amount of this brownie flavored cookie you're sure to love.

Ingredients: Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Cocoa Processed with Alkali, Palm Oil, Corn Syrup. Contains 2% or less of: Corn Starch, Salt, Canola Oil, Carob Powder, Artificial Flavor.

Brownie Brittle Chocolate Chip. This product contains 3 ingredients that are not vegan and 10 ingredients that may not be vegan. Which diet do you follow?