This gluten-free brownie brittle recipe is insanely crunchy and chocolatey! A fun twist on traditional brownies, you’ll quickly become addicted to this crispy treat. Surprisingly easy to make, pull this recipe out the next time you’re craving something sweet! Dairy-free & vegan option included!

One day, while I was elbow-deep in a bag of store-bought brownie brittle I thought, I can make this! And, better yet, I can make it gluten AND dairy-free. So that’s exactly what I did. I can’t lie though, during the recipe development phase I was worried that the whole baking process might be a bit too difficult. But to my surprise, it was SUPER easy! I even made this same brownie brittle recipe a few times, waiting for something to go wrong, but it never did. I got perfect brownie brittle every single time.

And just in case you’ve never had brownie brittle before – it tastes kinda like a chocolate-er, crunchier cocoa puff. Soft, fudgy brownies definitely have a special place in my heat …but so does this brownie brittle. It’s a totally different, exciting, and freaking delicious experience. I just love it, and I’m sure you will too!

What You Need To Make Gluten-Free Brownie Brittle

  • Sugar – If you know me by now, you know I use coconut sugar whenever possible. I made no exception for this brownie brittle recipe. Though you can use whatever kind of sugar you’d like!
  • Semisweet Chocolate Chips – I prefer Enjoy Life Semi-Sweet Mini chocolate chips for this recipe. They’re dairy-free, but taste JUST like regular chocolate chips. You can of course use whatever chocolate chips you’d like. You can even use one cup of a chopped semi-sweet chocolate bar.
  • Neutral Tasting Oil – I used melted coconut oil in my recipe, but vegetable, canola, avocado, or even olive oil will work. We’re simply looking for an oil that you won’t be able to taste in the brittle. So anything with a super mild flavor will do!
  • Egg Whites – Yup that’s right, get rid of those yolks! The egg yolks make things soft and sort of cake-like, which is what we’re trying to avoid in this brownie brittle recipe. So either chuck the yolks or save them for your morning scramble.
  • Gluten-Free Flour – I’ve been using Bob’s Red Mill 1:1 Baking Flour for a few months now and have nothing bad to say about it. It’s a solid gluten-free flour that never fails to get the job done. You can use any 1:1 gluten-free flour blend, just please make sure it contains xantham gum.

  • Espresso Powder or Instant Coffee Granules – Espresso powder will enhance the chocolate in this delicious brownie brittle recipe!

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: I haven’t tried it, but a vegan egg-substitute might work in this recipe. If you try it, please let me know how your brownie brittle turns out!

  • Add Gluten: You can use regular all-purpose flour in place of the gluten-free flour in this recipe.

Gluten-Free Brownie Brittle Recipe

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

18

pieces
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This gluten-free and dairy-free brownie brittle is insanely crunchy and chocolatey! A fun twist on traditional brownies, you’ll quickly become addicted to this crispy treat. Surprisingly easy to make, pull this recipe out the next time you’re craving something sweet!

Ingredients

  • 1 Cup Sugar, see Notes

  • 1 Cup Semi-Sweet Chocolate Chips, divided

  • 1/4 Cup Neutral Tasting Oil, see Notes

  • 2 Egg Whites

  • 1/2 Teaspoon Vanilla Extract

  • 1 Cup + 2 Tablespoons Gluten-Free Flour

  • 3 Tablespoons Cocoa Powder

  • 1/4 Teaspoon Baking Soda

  • 1/2 Teaspoon Espresso Powder or Instant Coffee Granules

Directions

  • Preheat your oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • In a medium bowl, microwave 1/2 cup of chocolate and ¼ cup of oil in 30-second intervals until chocolate has completely melted. Then stir in the sugar. Brownie Brittle Process Photo 1
  • Add in the egg whites and vanilla extract, mix to combine. Then fold in the gluten-free flour, cocoa powder, baking soda, and espresso powder. Brownie Brittle Process Photo 2
  • Transfer batter to prepared baking sheet and spread into a thin layer (about 1/8-inch thick). Sprinkle with remaining chocolate chips and bake for 15 minutes. Brownie Brittle Process Photo 3
  • Remove from oven, slice into brownie brittle pieces, then bake for an additional 15 minutes. Brownie Brittle Process Photo 4
  • Remove from the oven, transfer to a wire cooling rack and let cool completely. Break apart into pieces and enjoy.Brownie Brittle Process Photo 5

Recipe Video

Notes

  • Sugar: I used coconut sugar, but you can use either regular white sugar or can sugar if you’d like.
  • Neutral Tasting Oil: Refined coconut oil, vegetable oil, canola oil, or olive oil will all work!

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