My mom has been talking up a recipe called Brownie Brittle. As a fan of crisp cookies—she baked her Tollhouse chocolate chip cookies dark, and makes Corby Kummer’s nutty, shard-like biscotti—a brittle is very on-brand for her. Still, isn’t a brownie’s most appealing attribute its dense, damp interior? (Like this one and this one.)
She brought some brownie brittle on a recent visit, and now I’m talking it up! The cocoa-and-chocolate-chip brittle manifests somewhere between a cracker and a shortbread, and is the kind of sweet you can have after lunch without crashing and falling asleep at your desk. The recipe comes from Chula King in the Sarasota Herald-Tribune.
