This gluten free and vegan brownie brittle recipe is it. Think Trader Joe’s brownie brittle, but homemade and with super simple ingredients that I’m sure you have on hand. It’s crispy, insanely chocolatey and suuuuper thin. I’m not saying you don’t need store bought anymore buttttt…… 😉
Table of contents
What is brownie brittle?
Brownie brittle, popularized by Shelia G’s in the 2000s-2010s, is this super thin, extra crispy way to get your brownie fix. When I first tried it I was like “oh ok, so this is just a thin chocolate cookie” – but really it is SO much more than that.
It has the same rich fudge-y taste of a brownie, but in this super light, crispy form that is addictive. I can down like a whole pack of brownie brittle, it’s that good. And just like normal brownies, this brownie brittle recipe is great to pair with ice cream, fruit, peanut butter, apples, and kind of snack really, to help get your chocolate fix.
I’d say this gluten free brownie brittle is a lighter version of the original brownie, and perfect to have on hand for casual snacking, an easy dessert, or if you’re just a crispy cookie lover.
Ingredients you need for this gluten free and vegan brownie brittle recipe
The ingredients for this recipe are insanely simple. I always have these items on hand, and I def recommend adding them as pantry staples!
Here’s everything you’ll need
- 2 tbsp flax meal – to make a flax egg
- 5 tbsp room temperature water – to make a flax egg
- 1/3 cup & 1 tbsp coconut oil – melted
- 1/2 cup cane sugar or coconut sugar
- 1 cup oats, blended into oat flour, or 100 grams oat flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/4 cup chocolate chips – just for topping, but you can def add in more!
How to make brownie brittle
Similar to the ingredients list, I kept the instructions super simple and super streamlined for this gluten free brownie brittle recipe. Here’s how to make it!
- Preheat your oven to 325F.
- Prepare two flax eggs by combining the flax meal and the water. Let this sit for 10 minutes or until it gets gelatinous and thick.
- In a small bowl, mix together the oat flour, cocoa powder, baking soda and salt.
- In a larger bowl, combine the coconut oil, sugar and flax egg. Mix until the ingredients are fully combined and thick.
- Add the dry ingredients into the wet and mix until fully combined.
- On a rimmed baking sheet (it must be rimmed, or else you’ll have batter drip down the edges!) spread out some parchment paper. Grease the edges of the baking sheet.
- Smooth out the batter on the parchment paper until you have a thin, even layer, a little less than 1 cm thick. Top with the chocolate chips.
- Bake at 325F for 20-22 minutes. Remove from the oven and let the brownies cool completely (this helps them get crispy!)
- Either cut them up or break apart with your hands, and enjoy!
FAQ
I personally have not tested these as cookies, but I do know that this dough has significant spread. If you prefer them in cookie form, I recommend using a muffin tin and putting a bit of the dough in the bottom of each muffin, and letting that hold the cookie shape together as you bake this brownie brittle recipe into cookie form.
This recipe is best stored at room temp in an air-tight container! The fridge might cause it to soften, so keep it in the pantry if you can! It will keep for 7 days.
Absolutely. Just store in the fridge until you are ready to bake!
Yes please! The brownie brittle will still be slightly pliable when it is right out of the oven. So let it cool for maximum crunch!
Want more recipes like this?
Here are a few of my vegan/gluten free favs!
And that’s it for how to make brownie brittle! I really hope you try this recipe, it’s one of my favs.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Vegan & Gluten Free Brownie Brittle
Ingredients
- 2 tbsp flax meal
- 5 tbsp room temperature water
- 1/3 cup & 1 tbsp coconut oil melted
- 1/2 cup cane sugar or coconut sugar
- 1 cup oats, blended into oat flour or 100 grams oat flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/4 cup chocolate chips for topping
Instructions
- Preheat your oven to 325F.
- Prepare two flax eggs by combining the flax meal and the water. Let this sit for 10 minutes or until it gets gelatinous and thick.
- In a small bowl, mix together the oat flour, cocoa powder, baking soda and salt.
- In a larger bowl, combine the coconut oil, sugar and flax egg. Mix until the ingredients are blended and thick.
- Add the dry ingredients into the wet and mix until fully combined.
- On a rimmed baking sheet (it must be rimmed, or else you'll have batter drip down the edges!) spread out some parchment paper. Grease the edges of the baking sheet.
- Smooth out the batter on the parchment paper until you have a thin, even layer, a little less than 1 cm thick. Top with the chocolate chips.
- Bake at 325F for 20-22 minutes. Remove from the oven and let the brownies cool completely (this helps them get crispy!)
- Either cut them up or break apart with your hands, and enjoy!
