I mean, who doesn’t love chocolate! Unless, you have an allergy or don’t like the taste of it. Yes, I did know someone who disliked the taste of chocolate. All chocolate; milk, dark, semi-sweet, dutch, she was not a fan. She did like white chocolate however, but c’mon… we all know white chocolate isn’t really chocolate.

Anyhow, I digress.. When I’m having a chocolate craving this brownie brittle is my go-to recipe of choice. It’s sweet, nutty, crisp perfection and can be altered to fulfill anyone’s taste preference. You like spicy, sprinkle on some cayenne. You hate pecans, substitute them for slivered almonds or skip the nuts all together. You want some fruit, throw in some dried blueberries or strawberry.. heck, why not both.

You’ll Need This…

3 oz dark chocolate
5 tbsp butter
½ cup turbinado raw cane sugar
1 tsp vanilla paste
½ tsp ground espresso
1 egg
½ cup whole wheat pastry flour
2 tbsp cocoa powder
¼ tsp baking soda
¼ cup chopped pecans
¼ cup mini semi-sweet chocolate chips
&
13×18 baking sheet
silicone mat or parchment paper

Now, Do This…
Preheat oven to 350ºF

Break up dark chocolate into small chunks. Place into a microwave-safe bowl along with the butter and nuke it for 30 seconds. Take it out and stir the mixture.

If the chocolate is not completely melted, continue to microwave in 10 second intervals until chocolate is completely smooth. Make sure to stir in between intervals in order to prevent seizing the chocolate.

Once your chocolate is completely melted stir in the sugar, espresso and vanilla. The chocolate mixture will look grainy, its okay. It will work itself out in the oven. Promise. Now, set it aside to cool.

In a separate bowl combine flour, cocoa powder and baking soda. These are your dry ingredients. Stir together, then set it aside.

In yet another bowl, whisk your egg until light and fluffy. This will take approx. 2-4 minutes depending on how much of an arm workout you want. Once your bicep is fatigued, set aside.

Combine the whisked egg to the chocolate mixture. Make sure the chocolate mixture is no longer hot before adding in the egg, otherwise you’ll have chocolate scrambled eggs.

Add the dry ingredients to the chocolate and egg mixture.

Once everything is combined, dump the mixture on top of a 12×17 baking sheet lined with parchment paper or a silicone mat.

Make sure to spread the mixture evenly across the baking sheet. For the best result, use an off-set spatula dipped in water to evenly distribute the mixture.

Sprinkle on the pecans and mini chocolate chips before placing it into the oven.

Place on the middle rack in a 350ºF

Bake for 10 minutes, then rotate the baking sheet and bake it for another 8-10 minutes. The longer you bake it, the crisper it is.

Let it cool for 20 minutes before breaking apart. Makes 20 – 25 pieces.

Needless to say, I think this recipe can work for anyone. Except those of you who hate chocolate, obviously.

So, go bake them already.
Good Luck