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“My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From And Dave Lenweaver The trick with this recipe is four-fold but don’t worry, they’re easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.”

Ingredients Nutrition


  1. Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
  2. Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
  3. Place a silpat baking liner on a one-half sheet pan and pour batter over the silpat(or parchment paper). Spread the batter very thin and evenly. Don’t worry about it being pretty, even is what you want.
  4. Bake at 375*F for about 20 minutes watching so it doesn’t burn. You want it completely baked and almost completely dry to the touch.

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