Hi Bold Bakers, we have seen brownies in everyshape and size here on Bigger Bolder Baking.
From my best ever brownies to vegan brownies, brownies made in the microwave, and even a delicious.
Brownie roulade.
Well today we’re going to add to that listand we’re going to make Brownie Brittle.
It has all the chocolate fudginess of brownies, but it’s crisp like a brittle.
So we’re gonna get started in a nice bigbowl.
Add in your sugar, little bit of water andsome bittersweet chocolate.
So what I’m gonna do is pop this into themicrowave, you can also do it over a Bain marie.
And we’re just gonna heat this up for aminute or 2 until the chocolate melts.
So it took just over a minute and if I giveit a whisk, my chocolate has melted.
Gorgeous.
So now into this I’m going to add some flavorlessoil, and by flavorless oil I mean canola oil, vegetable oil, sunflower oil, even coconutoil, just something that doesn’t have a strong flavor.
Then we’re going to crack in two eggs.
Then add a dash of vanilla extract becausemy brownies have to have vanilla in them.
And then with your whisk just whisk it alltogether.
Gem, is it ok if I come in and get a shotfrom back here? Look at that Kevin.
Looking good.
So, it’s a very strange time, we’re quarantinedat home because of baby George.
We want to make sure that everyone is safeinside of the house and outside.
So Kevin is back to filming my episodes, justlike how we began.
Just like all those years ago.
Ok I’m going back.
Ok thank you.
So into this I have my sieve and into thisI’m going to add my dry ingredients.
So we have some flour, unsweetened cocoa powder, salt, and then just sift these ingredients in.
The reason I always sift cocoa powder is becauseit has a tendency to get lumpy because of the moisture.
So you just wanna make sure you get out allthose lumps.
Then, just go back to your whisk, and gentlywhisk in those dry ingredients.
How’s it looking, Kevin? Looking great, nice and fudgy.
I can smell it too.
So you know what I’m thinking, I’m anticipatingwhat people are going to ask, they’re going to ask “can I bake these off as regularbrownies?”.
Not just brittle.
Am I right in saying that Kevin I feel likethat’s the kind of question we’ll get.
I’d say how would you answer that? Well you absolutely can.
Put it into a small dish, even smaller than8x8, no put it in an 8×8 and bake it for 25-30 minutes, maybe a little bit less, this isonly a small batch.
Kevin you’re all up in my business overhere.
I always am.
Gem is it ok if everything is not mixed 100%? Yeah that’s ok, it’s ok to have some lumpsin there.
Like little patches of flour, but this isa batter so don’t be afraid to mix that in.
Ok great, that’s looking good.
There’s baby George crying so we’ve gottaget this done fast.
So now I’m gonna bring in my cookie sheet, this is a nice big sheet around 11 inches by 17 inches something like that, in and aroundthere.
And we’re gonna get a spatula and spreadour brownie batter, check that out Kevin, that’s the money shot.
Beautiful.
Then with a spatula just spread your browniebatter all the way to the edges.
Now of course we have to decorate this beforeit goes into the oven.
So if your’e a fan of nuts I have some walnutshere, chopped up, and I’m gonna sprinkle those on top.
If you don’t like walnuts you can use adifferent nut, or don’t add nuts at all.
Hazelnuts would be good, or Pecans.
Pecans would be really good.
And here I have some chocolate chips, becausebrownies have to have chocolate chips on top, and just generously sprinkle those.
If you wanted to get creative you could drizzlesome caramel sauce, or you know what would be lovely, sprinkle some malden sea salt overit that would be delicious.
There you go, that’s how easy brownie brittleis to make, and it looks really impressive.
At this point you want to put it in the ovenand the baking time and instructions are on my website.
But in true cooking show style, here’s oneI prepared earlier.
Really gorgeous, look at that.
But we’re not done yet we still have onebig thing to do and that’s break it up.
Now you can chop it up with a knife if youwant and make it look nice and pretty, however, that’s not what this is about, it’s rustic.
What you want to do is when it’s nice andcold, go in there with your hands, and just kind of break it, there’s something kindof satisfying about it.
Break it up into big bits, small bits, whateveryou like.
Yo can even bash it on the table if you like.
The rougher this is the better it will look.
So I’ve got over 20 brownie recipes alonethat you’re going to have to check out.
From brownie cookies, to brownie roulade, brownies made in the microwave, everything.
Did you hear that crunch? It’s like if a brownie met a crispy cookie.
Gem I’m getting in there.
Here you go.
It’s all the flavors of a brownie, justconcentrated.
What do you think, Kevin? This is awesome, it’s like a brownie anda cookie had a baby.
Well bold bakers, without a doubt, you’redefinitely gonna want to try this one out.
.
