Desserts | September 22, 2018
Salted Caramel Brownie Brittle
Testing. Try, try again.
I tried nuts, chocolate chips, and salted caramel chips when developing this recipe. Salted caramel chips are my favorite, which isn’t a huge surprise, since it’s my favorite of the Sheila’s packaged variety as well! I purchased a Kroger (store) brand Salted Caramel Chip because that’s what was available the day I tested this particular combination. Hershey’s sells a Sea Salt Caramel Chip in Target and Walmart for about $2.50 per bag.
21 thoughts on “Salted Caramel Brownie Brittle”
I loved this recipe! As a postpartum mom with a major sweet tooth, this was a perfect way for me to fill that craving with less calories (except I may have eaten 3/4 of pan in 24 hours). The first time I made it with chocolate chips and that worked great! The second time I tried using caramel bits, not chips, and that didn’t work too well. Next time, I’ll hunt down the salted caramel chips.
Hi Anne, great idea to use chocolate chips. (: This is such a yummy treat to make, especially if you have a sweet tooth. It’s hard to not stop eating these! Thanks for sharing,
The flavor is perfect! The first time I made it, I couldn’t find any salted caramel chips (every store I checked was out) so I ended up using butterscotch and they turned out perfect (almost, butterscotch isn’t salted caramel). Since that first attempt, I have tried several times using salted caramel chips and every time they turn out tough and chewy. I have tried doing different things with the chips to try and keep them from mixing into the batter too much, I have been so so careful to not over mix my batter and I still can’t quite get it. Baking is something I pride myself in mastering but somehow this is one recipe that I can’t seem to manage. Is there a trick I am missing?
Hmmm that’s so weird, Joy. Maybe you could try baking them for a shorter amount of time. It sound like they might be over-baked. Thanks for asking!
You can also try adding the Carmel chips at the end just on top, they will melt slightly and stick to the surface since the brownie would still be warm. Hope that helps
I just finished making this. But I did a vegan version. Instead of using the egg whites I did flax seeds. So I’m sure it wouldn’t have been the same because of the white fluff. But they are so delicious. I didn’t know what to think because of the egg substitute I would usually use. And I didn’t feel like using Aquafaba because it sometimes doesn’t taste right in recipes.
Thanks for sharing this vegan version, Danielle! I’m sure it’s very helpful for other readers who are vegan as well.
I didn’t see anything about using a whole egg instead of the 2 egg whites in the notes. Did I miss that?
Hi Carolyn, thanks for letting me know about that, I’ll add it into the notes! The egg whites give the brownie brittle a more light, crisp and airy texture compared to a whole egg.
Am I supposed to chop the chocolate chips? It alludes to this in the ingredient list, but no mention in the instructions.
Hi Carmen, yes you will need to chop the chocolate chips, thank you for asking!
I can only find pure cocoa powder should I put less sugar?
Hi Natalia, is it sweetened cocoa powder? If so then yes I would reduce the amount of sugar you put in. Thanks for asking!
This is an awesome recipe ! Easy to follow, and yielded a delicious product. Thank you for posting.
I can’t wait to make this! I love Sheila G’s salted caramel but I can’t always find it…and it is a tad bit pricey.
I am confused by the paprika however. I don’t think I’ve ever seen paprika in a brownie recipe… I’ve seen cayenne before but never paprika. What made to add that?
Absolutely DELICIOUS!! Copycat recipe to the T. Will definitely make this again.
I would like to try this recipe. I have a couple questions.
First, after baking the brownies it says to cut the brownies do I separate the brownies before putting back in the oven,?
Secondly, my jelly roll pan is a full size sheet pan if I double the recipe do you think it will work?
Sounds good, can’t wait to try! But i’m wondering…how long do I whip the egg whites?? The recipe just says “peaks” so is that stuff peaks or soft peaks?
I usually whip the egg whites until stiff peaks! I will adjust the recipe thanks for the heads up!
I tried baking your recipe and i love the result! Crispy and delish! Thank you for sharing🥰😍
Buttered the pan very generously and the brittle still stuck. Disappointing.