So… the best thing about the Super Bowl was this Brownie Brittle Bark Recipe…
Worst thing about this Brownie Brittle Bark Recipe… It didn’t last past the Super Bowl. Not a single piece of delicious bark left over…
I first experienced Brownie Brittle at the In-Laws’ house over Christmas vacation. First thought in my head was, “This is delicious!” My second thought was, “I could totally make this…” My third thought, “How can I make brownie brittle more awesome?”
I figured it out…just add everything you love on top and bake it all together. It’s heavenly. My husband kept saying, “This is sooooo good!” after just about every piece he ate…which was a lot. Remind me to give more of it away next time I make this.
The best part? If you’re into using Ghiradelli Triple Chocolate Brownie Mix, this “Everything but the Kitchen Sink” Brownie Brittle Bark recipe is soooo easy to throw together. The amount of time compared to the reward should be illegal.
I did actually cut out the 1/3 cup of oil called for in the Ghiradelli Triple Chocolate Brownie Mix recipe, so we can feel better about ourselves with that at least… that’s almost 650 calories saved in this entire recipe! Totally justifies eating half the batch in one weekend…Totally…
First of all, Ghiradelli Triple Chocolate Brownie Mix already offers you three different types of chocolate for your Brownie Brittle, adding everything else you love sends this over the top. My favorite part of my brownie brittle bark? The pretzels, gotta have that salty chocolate pretzel action going on.
If you love your brownie corners a certain way, as in totally crunchy…or in my case, super chewy in that dense brownie corner delicious kind of way that just gives you the best chewing experience ever…you can totally make that happen with this recipe.
Everything but the Kitchen Sink Brownie Brittle Bark Recipe
1 pkg Ghiradelli Triple Chocolate Brownie Mix
2/3 cup Water
1 cup Oreos, chopped
3 cups Pretzels
1 cup Almonds, chopped
2 Heath Bars, Chopped
Combine the brownie mix with the water and egg, mix well. Brownie batter will be very thin and easy to spread. Line a large cookie sheet with parchment paper. Spread the brownie batter on your lined cookie sheet, spread it very thin, and make sure that your chocolate chips are evenly spread across your sheet.
Sprinkle the rest of the ingredients over the top of your brownie batter and pack as much of that yumminess on there as possible. I even pressed all of the toppings down into the batter to make sure they would stick once they baked, and to make sure I fit as much of all that goodness on my brownie brittle bark!
If you like your brownie brittle to be completely crunchy, make sure to spread your brownie batter very thin, and bake at 275°F until the center is crunchy and wonderful. Check on it after about 20-25 minutes to see how it is doing, this will take a while to get the center crunchy and will depend on how thin you spread your batter. So be patient, and feel free to take it out of the oven and let it cool to check for doneness, you can always throw it back in the oven if it’s not crunchy enough for you, no harm done!
If you like your brownie brittle bark to be just like that kinda crunch totally chewy brownie corner, bake it at 350°F until the corners are crispy and then bring the temperature down to 275°F for another 10-15 minutes.© Lindsay Hopkins and The Dessert Spot, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lindsay Hopkins and The Dessert Spot with appropriate and specific direction to the original content at www.thedessertspot.com