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 super thin. I’m not saying you don’t need store-bought anymore but… 😉
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, so this is just a thin chocolate cookie” but 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 any 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 definitely recommend adding them as pantry staples!
- 2 tablespoons (13g) flax meal
- 5 tablespoons (73g) room temperature water
- 1/3 cup and 1 tablespoon (90g) coconut oil, melted
- 1/2 cup (100g) granulated sugar, or coconut sugar
- 1 cup (100g) old-fashioned oats, blended into oat flour or 100g oat flour
- 1/3 cup (30g) cocoa powder
- 1/2 teaspoon baking soda
- 1 pinch Diamond Crystal kosher salt
- 1/4 cup (45g) chopped chocolate of choice, just for topping, but you can definitely add in more!
How to make brownie brittle
Similar to the ingredients list, I kept the instructions super simple and streamlined for this gluten-free brownie brittle recipe. Here’s how to make it!
- Preheat your oven to 325°F.
- Prepare two flax eggs by combining the flax meal and the water in bowl. Let this sit for 10 minutes, or until it gets gelatinous and thick.
- In a large bowl, combine 1/3 cup and 1 tablespoon coconut oil, 1/2 cup sugar and the flax eggs. Mix until the ingredients are fully combined and thick.
- In a small bowl, mix together the 100 grams of oat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking soda and a pinch of kosher salt.
- Give the wet ingredients another mix then add the dry ingredients 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 1/4 cup of chocolate chips.
- Bake at 325°F 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 them apart with your hands, and enjoy!
Why is this recipe in grams?
Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and miss-matched results.
I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe.
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!
The BEST Dark Chocolate Brownies | Gluten Free & Dairy Free
Cinnamon Roll Muffins | Vegan & Gluten Free
Pumpkin Cheesecake No-Bake Brownies
And that’s it for how to make Vegan & Gluten Free 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.
Equipment
- 1 whisk
- 1 rimmed baking sheet
Ingredients
- 2 tablespoons (13g) flax meal
- 5 tablespoons (73g) room temperature water
- 1/3 cup and 1 tablespoon (90g) coconut oil, melted
- 1/2 cup (100g) granulated sugar, or coconut sugar
- 1 cup (100g) rolled oats, blended into oat flour, or 100g oat flour
- 1/3 cup (30g) cocoa powder
- 1/2 teaspoon baking soda
- 1 pinch Diamond Crystal kosher salt
- 1/4 cup (45g) chopped chocolate of your choice, for topping
Instructions
- Preheat your oven to 325°F.
- In a small bowl, whisk together 2 tablespoons of flax meal and 5 tablespoons of water. Let this sit for 10 minutes, or until it gets gelatinous and thick.
- In a large bowl, combine 1/3 cup and 1 tablespoon of coconut oil, 1/2 cup granulated sugar and the flax eggs. Mix until the ingredients are blended and thick.
- In a small bowl, mix together 100 grams of oat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking soda and a pinch of kosher salt.
- Give the wet ingredients another quick mix (they may have separated slightly as they sat) then add the dry ingredients to the bowl and mix until combined.
- On a rimmed baking sheet, spread out some parchment paper and 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 1/4 cup chocolate chips.
- Bake at 325°F 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!
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