Crispy Chocolate Chip Brownie Brittle – Easy homemade recipe! (2024)

FAQs

How do you keep chocolate chips hard in brownies? ›

Choose a recipe whose batter is thick rather than thin.

The thicker the brownie batter, the more resistance it'll offer the chips, and the more likely they are to stay put.

Add semisweet chocolate chips

We made several varieties of brownies in my shop and I noticed that the batches that had extra chocolate chips added to the batter always came out shiny! That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

When you whisk the eggs in a separate bowl before adding them to the batter, you are essentially adding air to the eggs. That air is what makes the top of your brownies crinkle, creating a crispy texture, with cracks of gooey, moist chocolate peeking through.

Various causes include overbaking, underbaking, cutting the brownies too quickly, and lacking oil and fluid contents in the recipe. Underbaked and overbaked brownies turn out to be crumbly. When cut sooner before cooling down can make the brownies crumb.

Any moisture will cause your chocolate to "seize" or harden. If you are working with large amounts of chocolate, consider putting only two-thirds of it in first. This will help it melt faster. It is possible to fix seized chocolate by adding cream to it, but this will affect your recipe.

However, if your chocolate hasn't set, there are a few reasons why this could be. It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit.

To ensure a crisp edge on each brownie (and to prevent sticking) coat the muffin tin with oil and sugar before adding your batter.

“Whether brownies have a crust on top depends on how much you beat the batter after the eggs are added. The more you beat, the more crust you get. If you beat vigorously with a mixer, you can get a dramatic crust.

For context, most chocolate sheet cakes call for at least 2 cups. If you add too much flour, your brownies will likely come out too dry and taste stale.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

How to make box brownie mix better? ›

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

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.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time. If the toothpick comes out with just a few crumbs clinging to it, the brownies are ready!

This is because chocolate chips contain an additive called soy lecithin, which helps the chips keep their shape when baked into treats like chocolate chip cookies. They'll still melt well, but there is a slight difference in texture. Overheating chocolate can lead to burned or seized chocolate.

You don't add ingredients to chocolate to make it harden, you temper it by heating it to a specific temperature, cooling it to another temperature, then heating it again. This causes the chocolate to crystalize in a way that leaves it hard and shiny. The temperatures are different for different kinds of chocolate.

Thus, less cocoa butter in chocolate chips results in a higher melting point. This is why the sweet brown morsels are able to maintain their shape for the most part during the baking process and solidify seemingly back to their normal form as they cool.

It'll be dull and soft and will need to be refrigerated just to avoid melting. Tempered chocolate products stay hard at cool room temperature. Avoid storing at warm temperatures and at high humidity to protect the tempered chocolate's structure.