Gluten-Free Brownie Brittle

Hi Bakers,

If you love that crispy brownie edge, this one’s for you. Brownie Brittle is a chocolaty, thin brownie with lots of peanut candies and chocolate chips. It’s easy to make and the hardest part is having the patience to spread it thinly in the pan. Eat it plain by the handfuls or it might be even better dipped into a bowl of ice cream. You decide how you want to enjoy it. Have fun with this delicious bake ~Carolyn

adapted for gluten-free from The Blue Jean Chef

Makes one 11”x17” pan

Dry Ingredients

1 cup Cup4Cup gluten-free Multipurpose Flour

1 teaspoon sweet rice flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Wet Ingredients

6 tablespoons butter

1 cup semi-sweet chocolate chips

3 large eggs

1 cup granulated sugar

1/2 -1 teaspoon of vanilla extract

1 cup semi-sweet chocolate chips

2/3 cup Reeces candy or other candy

Preheat the oven to 300F. Line a 11”x17” pan with parchment paper. In a medium-sized bowl, whisk dry ingredients together and set aside.

Melt butter in a microwave-safe bowl, add chocolate chips and stir. Continue heating and stirring at 10 second intervals until chocolate is completely melted and the mixture is smooth. Let cool slightly.

Beat eggs, vanilla and sugar in a large bowl until mixtures thickens and become a pale yellow color. This will take about 4 minutes. Add cooled chocolate mixture and beat well. Stir in the dry ingredients until almost mixed. Stir in Reeces candy and chocolate chips (If you want save a few to place on the top of the batter). Spread onto parchment lined pan until the batter covers the entire surface in a thin layer. This will take some patience and at some point I used a damp hand to make it more even. Sprinkle with a few more of the candies and chocolate chips on top. Bake for about 40 minutes. The edges should be crisp and the whole brownie will feel firm. Let cool completely. The brownie gets harder as it cools. Break apart into pieces and enjoy!

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