Brownie Brittle Recipe (2024)

FAQs

Is Sheila G's Brownie Brittle healthy? ›

Of course these are not "healthy" specifically but one serving is only 120 calories which is not bad if you have a craving for sweets. I also enjoyed trying the salted caramel flavor a lot which was a nice mix of chocolate and caramel.

At 120 calories for a 1oz serving, Brownie Brittle has all the rich brownie taste with an extra crunch but without all the guilt. It has been named a "hot snack" by Weight Watchers at only 3 points and is available in four flavors: Chocolate Chip, Mint Chocolate Chip, Salted Caramel and Toffee Crunch.

Problem 6: My brownies are SINKING

WELL, most likely you just over-whisked your brownie mix. The only step that should be whisked with an electric beater is the eggs, everything else is best done by hand. This prevents the brownie from gaining too many air bubbles, aerating in the oven and then collapsing back down.

How to avoid/get chewy brownies. The secret ingredient to chewy brownies is nothing but one- BROWN SUGAR. The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.

Enjoy this Keto-approved sweet snack with a light, thin and crispy texture. With zero added sugar and just 2 grams of net carbs per 1 ounce serving, you can indulge without the guilt. Brownie Brittle is your Keto Happiness.

If you're a Southwest flyer, like I am, you have heard of the elusive in flight snack called Brownie Brittle.

Brownie points in modern usage are an imaginary social currency, which can be acquired by doing good deeds or earning favor in the eyes of another, often one's spouse.

Keep your brownie brittle in an airtight container at room temp for up to a week.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Why did my box brownies turn out like cake? ›

The aeration agent or leavening agent as it's often called helps trap air in the batter structure and hence results in the cakey brownie style.

If the middle of the brownies are not cooking while the edges are burning, then you may need to lower the oven temperature and/or reduce the baking time. Additionally, you can try covering the brownies with aluminum foil to prevent the edges from burning.

If you want a fudgy chocolate brownie, use melted butter. For cakey brownies, beating softened butter and sugar together to create air pockets will make your brownies lighter and cakier.

The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture, which we don't want in a brownie. Well, you might want that, but I don't!

The more you add, the more moist and fluffy it gets. However, at a certain point, you might increase the amount of butter so much that the cake starts becoming dense again and begin to fall into itself—eventually getting closer to the texture of a greasy brownie instead.

Sheila G's Chocolate Chip Brownie Brittle brings you a mountain of rich gourmet brownie taste with a crisp cookie crunch to satisfy the brownie edge lover in you. At 120 calories per serving, feel free to indulge without the guilt!

Sheila G's Brownie Brittle Chocolate Chip is a snack-time favorite! The pack size is perfect for a delicious treat, and the quality is outstanding. Since trying it, I've been hooked on its rich chocolate flavor and crispy texture. Plus, it's great for satisfying sweet cravings without the guilt of a full brownie.

Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

While it doesn't resemble a lollipop or jelly bean, brittle is actually considered a type of candy characterized by its crisp and, well, brittle texture. A symphony of sweetness and snap, the basic ingredients of brittle include sugar, water, and nuts.