Crispy on the outside, fudgy on the inside — The Brownie Brittle-Wich is the perfect sweet crunch that melts into chocolatey goodness every bite!
A hybrid dessert featuring the snap of homemade brownie brittle and the creamy indulgence of a chocolate ganache sandwich cookie.
Prep the Oven and Pans: Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone mats to ensure the brittle doesn't stick.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until the mixture is uniform and free of large cocoa clumps.
Incorporate Wet Ingredients: Stir in the melted butter, egg white, and vanilla extract. Mix until a stiff, slightly glossy dough forms. It should feel thicker than brownie batter but thinner than traditional cookie dough.
Form the Brittle Shells: Drop small teaspoons of dough onto the prepared sheets, spacing them 2 inches apart. Use the back of a damp spoon or an offset spatula to flatten them into very thin circles (about 1/8 inch thick).
Bake and Cool: Bake for 12–15 minutes. The edges should be set and the centers firm to the touch. Let them cool completely on the baking sheet; they will transform from soft to a "brittle" snap as they reach room temperature.
Fill and Assemble: Cream together the softened cream cheese, powdered sugar, and melted dark chocolate until smooth. Spread a thin layer of filling onto the flat side of one cooled shell, then press a second shell on top to finish your Brownie Brittle-Wich.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
