Oh, brownie brittle. That crunchy, chewy, decadent treat is on the menu once again with my Keto Brownie Brittle Recipe. This recipe is as easy as melting some chocolate and mixing a handful of ingredients into it.
Brownie Brittle Recipe – Keto, Low Carb, Grain-Free, Gluten-Free, THM S
I made this brownie brittle over a month ago and this was a top choice when I polled readers to see which recipe I should post next. But with moving in less than 2 weeks, sleep-away summer camp for the whole family (we volunteer), and my brother-in-law’s wedding I’m just getting around to it now. I really hope it was worth the wait. Thanks for your patience!
It can be tricky to get recipes with alternative flours to crisp up. I’ve found that using gelatin as a binding agent instead of eggs helps create crisper baked goods. However, even with that trick, this brownie brittle really needs to be stored in the fridge or freezer. I love it right from the freezer on a hot day.
After I made it I stuck the tray in my deep freeze and every time I went down to the basement to move over the laundry I would sneak a piece as payment. Laundry should always come with brownie brittle, am I right or am I right?
How to melt chocolate?
I normally melt my chocolate in the microwave. As long as you go slowly and stir frequently you shouldn’t burn it. I do 45 seconds, stir, 30 seconds, stir, and then repeat if needed. Once it is 75% melted just keep stirring and the last pieces should melt.
Substituting Types of Chocolate
Storing Your Brownie Brittle
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Ingredients
- 12 tbsp butter
- 3.5 oz bar 85% dark chocolate
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup almond flour
- 2 tbsp gelatin
- 1 tsp vanilla
- pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350. Line a large 11x14 cookie sheet with parchment paper.
- Melt the butter and chocolate in the microwave, microwaving for 30-second intervals and stirring after each. Stir in the sweetener, almond flour, gelatin, vanilla, and salt. Spread on the prepared sheet. It should be about 1/4 to 1/2 inch thick. Sprinkle with the chocolate chips.
- Bake for 25-30 minutes. Cool completely and then chill for at least 2 hours in the fridge or freezer. Break into pieces. Store in the fridge or freezer.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Katy says
Thank you, Taryn, for a tasty and creative recipe. I wanted to share that I made a vegan version by using coconut oil (I found 6 T adequate) and an equal amount of agar powder for the gelatin.
Annette says
I’m really excited about this recipe but my first batch smells burnt. I cooked it at 350 for 22 minutes. I have an oven thermometer so I know that it was a firm 350. Should I try to cook it fit only 17-20 minutes?
Taryn says
You can try cooking less. These are so chocolatey that sometimes they smell burned while they are still ok. There is a fine line between baking enough to make them crispy and over baking.
Jennifer says
I’ve had 2 failed attempts and do not know what I’m doing wrong. My gelatin is crunchy in the first recipe and second batch it was clumpy and the butter oozes everywhere. I had high hopes for this recipe but will not be trying it again.
Taryn says
Hi Jennifer, I’m not sure why you got such different results with your attempts. Did you substitute any ingredients? Did you get all the way through the recipe (baking the batter and chilling the brownie brittle)? Your butter and chocolate may have been too hot, that could cause the gelatin to clump before it dissolves. Having these seem like they have too much butter is normal. After chilling they set and get crispy.
Dawn says
Hi! We just made these. Are they supposed to crisp more in the fridge? They are a bit chewy. I am not sure if they are supposed to be crisp or not. They have a really great taste though!
Taryn says
Yes. That’s why I say to store in the fridge or freezer 😀
Kathy says
Made these tonight and it seems the butter separated from the batter and I ended up with a huge, oily mess. I subbed super sweet blend (1/2 quantity) for the gentle sweet. Everything else was the same. 🤷🏻♀️
Taryn says
The butter absorbs back into the brittle as it cools. When you chill it it will set. This could be one of the recipes super sweet won’t work for but I think you just need to chill the brownie brittle.
Holly says
I love how recipe mistakes often end up turning into something amazing and brilliant! (saw your comment about a gal who was making your brownies and forgot the eggs which led to this recipe). Thanks for sharing!!! 🙂 I have LOVED all of the recipes of yours that I’ve made!
Angela says
On nutrition information, it doesn’t say what the serving size is.
Taryn says
1/12 of the recipe. You can cut it into squares if you want exact portions.
Steph says
HI! I think I have made these before and they are amazing! We now have a lactose intolerant member of the family. Do you think coconut oil would work in place of the butter? Thanks so much for sharing such wonderful recipes!!
Taryn says
Yes, coconut oil should work. Use refined or butter flavored to avoid a coconut taste.
Debbie says
Wonderful recipe- my husband loved these! Thank you for sharing! I’m going to try this as a pie crust for low carb cheesecake, also—
Taryn says
That’s a great idea, Debbie! I have a no bake chocolate crust but not a baked chocolate crust. I’m going to try it too!
Marva says
Hi Taryn, could you use an egg if you didn’t have the gelatin? Thanks
Taryn says
Hi Marva, maybe. Eggs make for softer, cakier baked goods when using alternative flours. When I want crisper cookies I leave out the eggs and use gelatin. Using eggs might make these less brittle-like.
Becky says
I have no gelatin is there something I could substitute or just leave it out?
Taryn says
It works as a binding agent since these do not have eggs. I’m not sure they would work without it.
Annette says
Hi there.
I’m not sure that this has worked for me and I wonder if the quantity of butter is correct because mine has turned out wet and oily. I actually used less butter than the recipe states (12 American tbsps being 180ml and I used only 136 grams) plus I used 1/2 cup coconut sugar which made the uncooked mix plenty sweet and only 1/3 cup chocolate chips. Should I maybe have increased the almond flour since I decreased the sweetener? Any other idea where I might have gone wrong or why I have an oily butter slick on top of the slice? This looks amazing and I really want to get it right. Thank you.
Taryn says
Hi Annette, changing the sweetener to coconut sugar might have caused that but the butter may resabsorb as it cools. I would try and increase the almond flour next time.
Sherrylynn says
I am allergic to almonds, what flour should I use?
Taryn says
I have not tested this recipe with any other flours, sorry. A different nut flour might work. Or sunflower seed flour.
Misty says
Does it say 12 tbsp butter? That seems like a lot
Taryn says
Yes. 1 1/2 sticks is what I used. You can probably get away with using a little less but I haven’t tested it with other quantities. This is a reader adaptation of my regular brownie recipe, she forgot the add eggs and ended up with brittle so I tried the same thing and it worked 🙂
Vonnie says
How much is a serving?
Taryn says
1/12 of the recipe. You can cut it into squares if you want exact portions.
Laura J Gay says
Can the chips be left out? I don’t buy sugar free chips…too costly. Thanks
Taryn says
Yes. But you can always make your own. Just melt unsweetened chocolate and add sweetener.
Tonya Dieterlen says
Just made these last night. I tried them this morning and they are AMAZING!! The gelatin sort of gives it a chewable tootsie roll texture. Delicious!!!
Taryn says
I’m so glad you liked them! I was going back and forth on labeling them a ‘brittle’ or not because they are a bit chewier than store-bought brownie brittle, but delicious anyway 🙂