Rich, chocolate gluten-free brownie brittle captures the impossibly crisp texture of the chewy outer edges of a well-baked pan of brownies. It’s a crunchy, irresistible snack that highlights deep chocolate flavor in a thin, crisp form.
What makes this recipe special?
These gluten-free brownie crisps deliver the same rich chocolate notes you expect from classic gluten-free brownies, but transformed into a light, crunchy snack. The texture is delightfully crumbly in the best way—thin, crisp pieces that snap easily yet still taste decadently chocolatey.
Store-bought versions are convenient, but this homemade recipe stretches the bag and lets you enjoy the texture and flavor at home. The unbaked batter looks similar to traditional brownie batter, but during baking it spreads thin and crisps up. Once cooled, the brittle breaks into irregular pieces that resemble the prized edges of homemade brownies.
If you prefer more uniform shapes, score the surface with the edge of a bench scraper or a sharp knife as soon as the pan comes out of the oven. Let the slab cool completely, then break it along the scored lines to get rectangles or triangles. If you’re after a classic, chewy brownie instead of a crisp brittle, try a recipe specifically for chewy gluten-free brownies.
Does the gluten-free flour blend matter for crisp brownie crisps?
This recipe uses a simple gum-free gluten-free flour blend designed for crisp, crunchy results. For each cup (140 g) of that blend the proportions are: 93 g superfine white rice flour, 30 g potato starch, and 17 g tapioca starch/flour. Because it contains no gums or binders like xanthan gum, this mix produces the best delicate, crispy texture for brownie edges.
If you prefer not to make this exact blend, an all-purpose gluten-free flour blend can be substituted, though the texture will be slightly different and less crisp. King Arthur Flour’s gluten-free blend (the version without xanthan gum) can work reasonably well here, but its rice flour is less finely ground and can feel slightly gritty; if you use it, let the batter rest about an hour before baking so the rice softens.
Can I use a smaller baking pan?
The recipe is written for a rimmed half-sheet pan (13″ x 18″), which allows you to spread a thin, even layer of batter that crisps reliably at 325°F (163°C). If you don’t have a half-sheet, you can split the batter between a 9″ x 13″ pan and another smaller pan, or use two quarter-sheet pans, using half the batter in each.
If you press all the batter into a smaller pan by mistake, the final product will be thicker and chewier rather than ultra-crisp; it can still be delicious, just a different texture. If you want the classic brittle, stick to the half-sheet pan or thinly spread the batter across your available pan.
Gluten-free brownie brittle: Ingredients and substitutions
Dairy-free
Swap the butter for a solid vegan butter stick such as Melt or Miyoko’s Kitchen. Earth Balance buttery sticks may also work. Use dairy-free chocolate or dairy-free miniature chips if you need the recipe to be fully dairy-free. Enjoy Life mini chips are a reliable allergen-free choice if you use miniature chips.
Egg-free
The egg white in this recipe helps the pieces crisp and develop a delicate, waffled interior texture. If you need an egg-free option, aquafaba (the liquid from canned chickpeas) can be used—whip it until frothy before folding it into the batter. Results will vary slightly, but aquafaba is the best plant-based substitute for the crisping effect of an egg white.
Gluten Free Brownie Brittle
Ingredients
- 10 tablespoons (140 g) unsalted butter, chopped
- 3 ounces bittersweet chocolate, chopped
- 1 ¾ cups (245 g) gum-free gluten-free flour (see note above about blends)
- ¾ cup (60 g) natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ⅛ cups (225 g) granulated sugar
- 1 large egg white (about 25 g), at room temperature
- 3 ounces miniature chocolate chips (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Line a large rimmed half-sheet pan (13″ x 18″) with unbleached parchment or grease nonstick foil and set aside.
- Place the chopped butter and chopped chocolate in a small, heatproof bowl.
- Melt in the microwave in 30-second bursts or over a double boiler until smooth. Remove from heat and let cool briefly.
- In a large bowl, whisk together the flour blend, cocoa powder, baking soda, salt, and sugar.
- Make a well in the center of the dry ingredients. Add the melted chocolate-butter mixture and the egg white; stir until combined. The batter will be thick and somewhat crumbly.
- Fold in the optional miniature chocolate chips if using.
- Transfer the mixture to the prepared baking sheet and spread into an even layer.
- Place another sheet of parchment over the batter and set a second half-sheet pan on top. Press evenly to compress the batter into a thin, uniform layer, then remove the top pan and parchment.
- Bake on the center rack for about 20 minutes, or until the surface is mostly firm to the touch.
- Remove from the oven and cool completely in the pan—the brittle will crisp as it cools.
- Once fully cool, break into irregular pieces or along scored lines if you prefer uniform shapes.
- Store at room temperature in an airtight glass container to keep the pieces crisp.
Nutrition information is automatically calculated and should be used as an approximation.
