This chocolate brownie brittle bark is so easy to make, one layer of crisp homemade brownie brittle topped with a layer of your most delicious chocolate, so good!
Homemade brownie brittle is easy to make and much cheaper than store-bought, it’s basically a dump all ingredients in a bowl and bake 10 minutes, how quick is that?
Make this bark with your best quality chocolate, one you really enjoy to eat on its own!
♥ When you are ready to cut the brittle in squares, wear rubber gloves to manipulate the chocolate as it is easy to leave fingerprints all over it!
Click on my "candies" tag for more candy recipes, click on my "sweet" recipes for more dessert recipes!
2.5 oz. (70 g.) Semisweet chocolate, chopped
1/4 cup (57 g.) unsalted butter, cut in small pieces
1 tbsp. (8 g.) unsweetened cocoa powder
1/2 cup (100 g.) white sugar
1/2 tsp vanilla extract
1 egg, room temperature
1/4 cup + 2 tsp (95 g.) all-purpose flour
Pinch of salt
Semisweet chocolate layer:
9 oz. (250 g.) semi-sweet chocolate, chopped in small chunks
1 tsp or a small chunk of butter
Optional: Sprinkles, M & M’s, sugar hearts
1 baking sheet about 15x10 inches (37x25 cm)
Preheat your oven to 350°F (180°C), line your baking sheet with aluminum foil, spray it with non-stick cooking spray or butter it and set aside
Prepare a double bath, into a saucepan bring to boil about 2 or 3 inches of water, set a heatproof bowl on top, add the semi-sweet chocolate and chunk of butter, melt until liquid stirring constantly
Remove from the heat, strain the cocoa powder through a small mesh sieve into the melted chocolate, add the sugar, whisk in, then add the egg, whisk well, stir in the flour and salt
Pour into the prepared baking sheet and even the surface with an offset spatula, spread to the corners
Into the oven for 10 minutes or until a toothpick inserted in the center comes out clean, set on a cooling rack
Melt the chocolate and butter into a bowl over a double bath or into your microwave in 15 seconds increments, immediately pour on top of the brittle and spread, do not try to make a smooth layer, on the contrary create ripples, let cool on your counter
Chill for about 20 minutes, then pre-cut the bark in squares the size you like (don't remore them from the mold at this time) with a long knife, do not slide the knife, make sharp cuts, decorate with sprinkles, M and M’s or sugar hearts, chill for at least 2 to 3 hours
Cut the squares with a sharp knife and store into an airtight container into your fridge for about 1 week
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