Ingredients
The following ingredients have 4 Servings
- 1 1/4 cups (10oz/282g) sugar
- 1/3 cup (2oz/57g) bittersweet chocolate, (roughly chopped)
- 1/4 cup (2floz/57ml) water
- 2 eggs*, (room temperature)
- 1/2 cup (4floz/115ml) flavorless oil ((sunflower, canola, veg))
- 1 teaspoon vanilla extract
- 3/4 cup (3 3/4oz/105g) all-purpose flour
- 1/3 cup (1 1/3oz/37g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (3oz/85g) semi-sweet chocolate chips
- 1/2 cup walnuts, (chopped (optional) )
Instruction
- Preheat the oven to 350°F (180°C) and butter and line an 11" x 17" cookie sheet. Set aside.
- In a medium microwavable bowl, combine the sugar, bittersweet chocolate, and water. Gently microwave for roughly 2 minutes or until the chocolate has melted. Set aside to cool.
- Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla until smooth.
- Over the chocolate mix, sieve in the flour, cocoa powder, baking powder, and salt. Fold in the dry ingredients until there are no more streaks of flour.
- Pour the batter onto your prepared cookie sheet and smooth it into a thin layer all the way to the edges. Generously scatter over chocolate chips and walnuts.
- Bake for ROUGHLY 30-40 minutes OR until firm to the touch. Once the brittle cools completely it will crips and harden.
- When cold, break the brownie brittle into big and small pieces. Enjoy by itself or alongside a scoop of vanilla ice-cream.
- Store the brownie brittle at room temperature in an airtight container for up to 10 days.
