Documenting an attempt at a copycat of Sheila G’s Brownie Brittle. An unsuccessful attempt, but making notes here for next time!
Compared to the other recipes I found online, I used the Valrhona I had in my pantry (mistake – I should have used standard Ghirardelli since I wasn’t sure how the recipe would turn out…), a whole egg, plus mostly melted chocolate bar instead of cocoa powder. Instead of 3 T cocoa powder, I used about 1/4 c melted chocolate melted into the butter and 1 T cocoa powder.
Definitely not sweet enough, texture was inconsistent to the edges as well – outside 1″ on my pan was toasty. Still edible though! Choooocolate.
- 1/2 c melted butter
- 1/2 c sugar
- 1 tsp vanilla
- 1 egg
- 1/3 c flour
- 3/4 c 85% valrhona chocolate, finely chopped
- 1 T valrhona cocoa powder
- dash salt
Melt butter in microwave, whisk with sugar until combined. Add vanilla and chocolate (half of the bar, all of the powdered) and stir well. Add 1 egg, then flour and salt. Bake at 350 deg F for 15 minutes, then sprinkles the rest of the choco chips and return to oven for another 7 minutes.