Gluten Free Brownie Brittle is thin, crispy, crunchy and packed with chocolate fudge flavor. This flourless treat makes a great Passover cookie!
Why you’ll love this recipe
Brownie brittle is an entire pan of cookies with the taste and texture of the crispy edges of a brownie.
The simple, one bowl batter is spread super thin to produce a treat with exceptional crunch. Sprinkle the top with chocolate chips or nuts for even more chocolate flavor and amazing cookie crunch.
Flour, normally used in cookies to provide texture, is replaced in this gluten free recipe with starch. For Passover brownie brittle, use potato starch. For year round use, corn starch or rice flour can be substituted with excellent results.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium mixing bowl, combine the white sugar, brown sugar, potato starch, and cocoa powder.
- Add the egg whites, oil, and vanilla and mix until smooth.
- Using a silicone spatula, spread the batter in a thin layer, as thin as possible (about 11″ x 13″), onto a parchment lined cookie sheet and sprinkle with semi-sweet chips.
- Bake at 325 degrees F for 20 minutes. The brittle should have a crisp, shiny surface. Remove from the oven and use a pizza wheel to slice the brittle into individual pieces. Do not separate. Return the pan to the oven and bake for an additional 15 minutes, until all of the pieces are crispy.
Storage
Store at room temperature in an airtight container for up to 1 week. This brittle does not retain it’s crispness if frozen.
Tips
- Don’t worry if it looks like there is very little brittle batter in the bowl, because there’s plenty. You’ll be spreading it out very thin.
- Thinly spread batter is key to crispy brittle. Pay special attention to spreading the batter at the center of the pan which tends to be thicker.
- Binder clips work perfectly to keep the parchment paper from sliding around on the cookie sheet while you are spreading the batter.
- Use a pizza wheel for cutting the brittle into pieces, because it cuts right through the batter without sticking. A knife tends to drag and stick.
- If you use dedicated kosher for Passover kitchen tools, a pizza wheel is a useful addition, as it’s great for cutting matzoh pizza as well as this brittle.
- If you find that some of your brittle is chewy (some people like it that way), you can return the chewy pieces to the oven for about 5-10 minutes to crisp.
- Alternative toppings include nuts, cocao nibs, toffee bits, or other flavors of chips.
- Non-Passover substitutes for potato starch include corn starch or rice flour.
- Use 1 ½ teaspoons of vanilla sugar as a substitute for the one teaspoon of vanilla.
- Serve the brittle bites on their own or they are delicious served with fruit or ice cream.
Frequently asked questions
Yes. Regular brownie brittle contains wheat flour.
Gluten Free Brownie Brittle can be kosher for Passover if Passover certified ingredients are used. There is no flour in this recipe.
If the brittle is not intended for Passover use, potato starch can be substituted with corn starch or rice flour.
When substituting vanilla sugar for vanilla extract, use 1 ½ teaspoons vanilla sugar for each teaspoon of vanilla extract.
More gluten free recipes
Marzipan Cookies have crunchy almonds on the outside and chewy almond cookie on the inside.
Soft Almond Cookies (Pasticcini di Mandorle) are flourless Italian cookies blending the flavors of almond and lemon. Passover friendly.
Peanut Butter S’mores Cookies are a definite upgrade to regular crunchy peanut butter cookies! These flourless cookies are filled with marshmallows and chocolate chips. Passover friendly if peanut butter is allowed or if almond butter is substituted.
Almond Flour Cookie Bars are soft and chewy with swirls of melted chocolate. They are also flourless and Passover friendly.
Gluten Free Fudge Brownies are fudgy and chewy. Make these flourless treats with your nut butter of choice.
Gluten Free Chocolate Crinkle Cookies have all of the chewy, chocolaty deliciousness of regular crinkle cookies with no flour, which makes them another great Passover cookie!
This gluten free brittle is the latest addition to our brittle recipes. For a brownie brittle recipe using flour, next time try Malted Milk Brownie Bark .
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Gluten Free Brownie Brittle
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup potato starch for non-Passover use, corn starch or rice flour can be substituted
- 3 tablespoons unsweetened cocoa powder
- 2 large egg whites
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper, clipping the paper in place with binder clips.
- In a medium mixing bowl, combine the white sugar, brown sugar, potato starch, and cocoa powder.
- Add the egg whites, oil, and vanilla and mix until smooth.
- Using a silicone spatula, spread the batter as thin as possible onto the prepared baking sheet. The batter rectangle should be about 11" x 13".
- Sprinkle on the chocolate chips.
- Bake for 20 minutes. The brittle should have a crisp, shiny surface. Remove from the oven and use a pizza wheel to slice the brittle into individual pieces. Do not separate the pieces.
- Return the pan to the oven and bake for an additional 15 minutes, all of the pieces are crispy.
- Remove from the oven and allow the brittle to cool completely on the cookie sheet before separating the pieces and storing.
- Store at room temperature in an airtight container for up to 1 week. This brittle does not retain it's crispness if frozen.
Notes
- Don’t worry if it looks like there is very little batter in the bowl, because there is plenty. You will be spreading it out very thin.
- Thinly spread brownie batter is key to crispy brittle. Pay special attention to spreading the batter at the center of the pan which tends to be thicker.
- Binder clips work perfectly to keep the parchment paper from sliding around on the cookie sheet while you are spreading the batter.
- Use a pizza wheel for cutting the brittle into pieces, because it cuts right through the batter without sticking. A knife tends to drag and stick.
- If you find that some of your brittle is chewy (some people like it that way), you can return the chewy pieces to the oven for about 5-10 minutes to crisp.
- Alternative toppings include nuts, cocao nibs, toffee bits, or other flavors of chips.
- Substitutes for potato starch include corn starch or white rice flour.
- Use 1 ½ teaspoons of vanilla sugar as a substitute for the one teaspoon of vanilla.
- Wrap stacks of brittle in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag.
- Be sure all package contents are secure to ensure no movement in the box during shipping.
Carlee
What a fun recipe! Cutting it before it’s all the way cooked is genius.