This Sweet and Salty Brownie And Butter Toffee Brittle is easy, versatile and perfect for gift-giving! Chewy chocolate brownie brittle, coated with a buttery toffee layer and then sprinkled with salt, salted pretzel pieces, chocolate and potato chips!EASY- An easy candy recipe to make for beginners with the help of a candy thermometer. There is an extra component (brownie brittle) that is even easier to make than the toffee layer. If you have previous toffee making experience, this will be a breeze. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
43gunsalted butter3 tbsp, melted (warm but not hot)
100gwhite sugar½ cup
20gnatural cocoa powderabout 2 tbsp
¼tspsea salt
1tspvanilla extract
2large egg whites
42gAP flour⅓ cup
¼tspbaking soda
Butter Toffee Layer
170gunsalted butter1 ½ sticks / ¾ cup
200gwhite sugar1 cup
¼tspsea salt
2tspvanilla extract
Toppings
1packetpacket of Dark Chocolate Wavy Lays Chipsregular sea salt potato chips will also work
½cupchopped pretzelsor chopped nuts
½cupsemisweet chocolate chips
Salt flakes
Instructions
Brownie Brittle Layer
Preheat a conventional oven to 325°F / 163°C. Line 1 quarter pan sheet with parchment paper, and generously butter the sides.
Place the butter, sugar, salt, vanilla and cocoa powder in a bowl, and mix to form a smooth paste.
43 g unsalted butter, 100 g white sugar, ¼ tsp sea salt, 1 tsp vanilla extract, 20 g natural cocoa powder
Add the egg whites and whisk in, until completely incorporated and smooth.
2 large egg whites
Sift the AP flour and baking soda into the mix, and fold the flour in to mix well.
42 g AP flour, ¼ tsp baking soda
Scrape the batter into the prepared pan and spread it out evenly using an offset spatula.
Bake in the preheated oven for exactly 15 minutes.
Remove from the oven and let it cool down completely.
Butter Toffee Layer
Place the butter, sugar, vanilla and salt in a high edged saucepan (since this mix will bubble up while cooking).
170 g unsalted butter, 200 g white sugar, ¼ tsp sea salt, 2 tsp vanilla extract
Heat over medium heat, mixing occasionally to melt the sugar completely and to bring the mix to a boil.
Place a sugar thermometer in the saucepan and heat the sugar mix until it reaches 305°F / 151°C (between 300-310°F), and turns amber. Stir occasionally to distribute the heat. The sugar will turn an amber color when the toffee is ready.
Assembly
While the sugar is cooking, roughly chop the chocolate wavy lays potato chips to pieces (do not crush them).
When the toffee is ready, pour the toffee layer over the cooled down brownie layer, and spread it while it’s still hot.
Sprinkle the chocolate chips, chocolate wavy lays potato chips, chopped pretzels/nuts and salt over the hot toffee. Press down the wavy lays chips and pretzels into the caramel to make sure they are embedded.
1 packet packet of Dark Chocolate Wavy Lays Chips, ½ cup chopped pretzels, Salt flakes, ½ cup semisweet chocolate chips
Leave to cool for 1 - 2 minutes. The chocolate chips will have softened at this stage and can be spread on top (around the chips and pretzels).
Let it sit for at least 2 hours to let it completely set.
Remove the brittle from the pan and break it into pieces. Store in an air-tight container.