Salted Caramel Brownie Brittle is an addicting treat that’s crunchy and chewy all at the same time. It’s a snap to make and will disappear in no time.
My husband, Steve, travels quite a bit for work and with all of that travel comes the occasional perk of being upgraded to first class when he flies. The airline he flies on usually passes around a snack tray in first class which has a much better selection than you get in coach. There’s usually some kind of fresh fruit and more crunchy snacks besides just peanuts, along with some sweet treats.
One thing you need to know about Steve is that he loves to snack, so he can’t resist grabbing several snacks when the tray comes around. Since he doesn’t end up eating all of those snacks, he’ll bring what he has left home. That brings me to salted caramel brownie brittle. One of his favorite snacks (and let’s be honest, mine too!) is a package of salted caramel brownie brittle.
Salted caramel brownie brittle is so delicious. It’s crunchy but at the same time it’s a little chewy and it’s so chocolaty. The last time he brought some home, it got me to thinking that I could make this at home, how hard could it be? Well, I’ll tell you, not hard at all.
All I did to make this was take a boxed brownie mix and instead of baking it in an 8×8 pan, I spread the batter out on a sheet pan that I’d lined with parchment paper. To get the salted caramel part, I sprinkled some toffee bits along with coarse sea salt over the top of the batter. I baked the brownie brittle for the same amount of time as I would have baked an 8×8 pan. The result were these bites of crunchy, chewy chocolate bliss.
- 1 boxed brownie mix (for an 8x8 pan)
- ¼ cup toffee bits
- coarse sea salt
- Preheat oven to 325 degrees.
- Prepare brownie batter according to package instructions.
- Spread prepared batter evenly on a sheet pan lined with parchment paper.
- Sprinkle toffee bits and a couple pinches of sea salt over the top.
- Bake in preheated oven for 45 minutes.
- Cool completely.
- Break or cut brittle into small pieces.
This recipe has been shared at: