During a snack break on a recent bike ride, a friend of mine offered me a taste of her Brownie Brittle. How could I refuse with a name like Brownie Brittle?

Brownie Brittle is bite-sized, very thin, cracker-like brownie pieces. It’s supposed to remind you of eating the well done edges of a brownie.

According to www.browniebrittle.com, Sheila G. Mains started her company in 1992 making chocolate fudge brownies. Apparently, Sheila was particularly fond of the brownies’ crispy edges and Brownie Brittle was born.

Although a bit sweet for my taste buds, the chocolate impact was good, and the crunch was great! I had the chocolate chip variety of brownie brittle, and I liked the crispy and crumbly texture of the brownie along with the more solid, denser mouthfeel of the chocolate chips.

Brownie History and Research

The history of the brownie is filled with lore and speculation but it could be the first brownie was created at the Palmer House Hotel in Chicago in 1893.

When I worked in chocolate industry research, one of my projects was to evaluate different cocoa powders in brownie recipes. I had to test the way the cocoa powders impacted flavor, color and the height/rise of the brownie. Can you believe I got paid to bake brownies and eat them? Best job ever!!!!

As a result of my brownie baking and tasting experience, I feel rather confident in making judgments about all things brownie. While I’m not a huge fan of “edges”, I do like brownie brittle for its crunch. Mostly, I like the chocolate brownie flavor that survives the crunch and the thin nature of the brittle.

Oh, and it makes a great biking snack!

Here's a 20-pack of convenient individual 1-ounce bags: Click here.

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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