I discovered brownie brittle in a small grocery store in Moab, Utah earlier this year when I was there running a half marathon. I was standing in the aisle, staring at the display, trying to decide if I should splurge and buy a bag for my post-race treat. Some people walked by, saw my dilemma and said, “Get it. You won’t be sorry.” And since it was even on sale, I bought some. Because I always try to follow good advice! And they were right, I wasn’t sorry. I couldn’t get thoughts of brownie brittle out of my head, so I posted it on Somewhat Simple last month.
Our favorite part of any pan of brownies is always the crunchy edges! Brownie brittle is the answer for a family like ours, because every piece is crunchy and delicious. And my 3 year old couldn’t keep his hands off the brittle…he snagged a piece when I wasn’t looking!
To celebrate the arrival of Fall, I came up with this Pumpkin Spice version, and my kids all gave it two thumbs up! And because pumpkin is a great substitute for oil and eggs in a recipe like this, I omitted those completely. If you want the texture to be a little airier, whip an egg white until it’s very frothy and fold it in after the batter has been mixed together. We love the cracker-like texture, so this is how we make it at our house.
Pumpkin Spice Brownie Brittle
- 1 boxed brownie mix
- 1 cup pumpkin puree
- 2 tsp pumpkin spice
- 1/2 cup chocolate chips
- 1/4 cup butterscotch chips
- Preheat oven to 325 degrees.
- Combine the brownie mix, pumpkin puree and pumpkin spice.
- Cover two 12×17 pans with parchment paper (I use my rimmed cookie sheets). Using half the batter for each pan, spread the batter with an offset spatula into a thin layer.
- Sprinkle with chocolate and butterscotch chips.
- Bake for 20-35 minutes. This is a wide time range because there are so many factors that will affect when your brittle is done (like actual oven temperature, batter thickness, etc). Start checking it at 20 minutes.
- Using a pizza cutter, score the brittle as soon as it comes out of the oven (or don’t score it and just break it into chunks after it’s cooled).
- Let cool, then break apart along the scored lines.
- Store loosely covered.
- I sprinkle the chocolate & butterscotch chips on afterward because it’s much easier to spread the batter without lumps all over the pan. I learned from experience, so just trust me.
- I use parchment paper instead of my silicone mats for two reasons: 1) it’s easier to grab the edges of the paper to lift the brittle off the pan, 2) I can score the brittle on the parchment paper and not worry about cutting my silicone mat.
- If you store your brittle in an air-tight container, it will go soft. No one wants soft brittle, because then it wouldn’t be brittle!
For a few more of my favorite simple treats, check out these great recipes!