Uploaded December 2025 | Updated September 2026, 2 weeks ago
*Two desserts in one video*, with both recipes below for you to try this Christmas! The chocolatey brownie brittle starts with a brownie-style batter that spreads across two baking trays. Once baked, it’s cracked into crisp, candy-like pieces, just like an extra chocolaty nut brittle! Enjoy the Brownie Brittle either on its own like a cookie, crumble over ice cream...
Or use it in a confection like my Rocky Road Bars! Crushed brownie brittle adds an irresistible chocolate crunch to this easy-to-make dessert requiring no other baking. More of a marshmallow-filled confection than a cookie, these rocky road bars can be set in a square pan or a loaf pan, depending on how you want to slice and serve them.
Perfect for chocolate lovers, holiday baking, or easy dessert ideas!
00:00 Intro
00:22 Brownie Brittle Recipe
08:24 Rocky Road Dessert Bars Recipe
15:51 Let's see the results!
---------------
*Brownie Brittle* (see further below for Rocky Road Bars)
• Recipe Information •
Makes 2 baking trays, 16 to 20 portions
Prep time: 15 minutes
Cook time: 35 minutes
Note: The brittle will keep in an airtight container at room temperature for up to 2 weeks.
• Ingredients •
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
4 oz (120 g) dark baking chocolate
¼ cup (60 mL) 2% milk
2 large eggs, at room temperature
½ cup (125 mL) sunflower oil
2 tsp vanilla extract
¾ cup (110 g) all-purpose flour
⅓ cup (40 g) cocoa powder
½ tsp fine salt
¼ tsp baking powder
If you’re looking for more of a confection than a cookie, sprinkle the top of the brittle batter with chocolate chips, walnut pieces or pecan pieces before baking, or drizzle the brittle with melted chocolate and sprinkle with these items after baking.
• Directions •
1. Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
2. In a medium saucepan over low heat, stir the granulated and brown sugars, chocolate and milk until the chocolate is melted—the sugar will not dissolve. Remove the pan from the heat.
3. Whisk the eggs, oil and vanilla into the saucepan until evenly combined. Whisk in the flour, cocoa powder, baking powder and salt until smooth. Pour the batter onto the two baking trays and spread to level until the batter almost reaches the edges of the trays (it does not have to touch them)
4. Bake the brittle for about 30 minutes, until it appears dry on the surface. Cool the brittle on the trays on racks.
5. Break the brittle into pieces to serve and store
---------------
*Rocky Road Bars*
• Recipe Information •
Makes one 9-inch (23 cm) square pan or one 9 × 5-inch (2 L) loaf pan (cuts into about 36 portions)
Prep time: 15 minutes
Cook time: 5 minutes
Note: The bars will keep, well wrapped, in the fridge for up to 2 weeks or in the freezer for up to 6 months.
• Ingredients •
10 oz (300 g) semisweet couverture (baking chocolate), chopped, or 2 cups (350 g) regular semisweet chocolate chips
1 (10 oz/300 mL) tin sweetened condensed milk
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
Pinch of fine salt
2 cups (100 g) mini marshmallows
1 cup (100 g) lightly toasted walnuts, pecans or 1 cup (155 g) peanuts (optional)
2 cups (140 g) lightly crushed Brownie Brittle
I like using baking chocolate to give these bars an intense chocolate taste and a truffle-like texture, but regular chocolate chips (the kind you use in chocolate chip cookies) work just as well. If you don’t have the time to make the brownie brittle called for in the recipe, you can use any crushed chocolate cookies, such as Oreos.
• Directions •
1. Line a 9-inch (23 cm) square pan or a 9 × 5-inch (2 L) loaf pan with parchment paper.
2. In a medium saucepan on medium-low heat, stir the chocolate chips, condensed milk and butter until melted and smooth. Stir in the vanilla and salt.
3. Transfer the melted chocolate to a large bowl and allow to cool for 5 minutes.
4. Stir in the mini marshmallows, nuts (if using) and crushed Brownie Brittle until fully coated.
5. Press the mixture into the prepared pan and chill for at least 3 hours before removing from the pan and slicing into bite-sized pieces.
#OhYum #AnnaOlson #BakeAlong
*Two desserts in one video*, with both recipes below for you to try this Christmas! The chocolatey brownie brittle starts with a brownie-style batter that spreads across two baking trays. Once baked, it’s cracked into crisp, candy-like pieces, just like an extra chocolaty nut brittle! Enjoy the Brownie Brittle either on its own like a cookie, crumble over ice cream...
Or use it in a confection like my Rocky Road Bars! Crushed brownie brittle adds an irresistible chocolate crunch to this easy-to-make dessert requiring no other baking. More of a marshmallow-filled confection than a cookie, these rocky road bars can be set in a square pan or a loaf pan, depending on how you want to slice and serve them.
Perfect for chocolate lovers, holiday baking, or easy dessert ideas!
00:00 Intro
00:22 Brownie Brittle Recipe
08:24 Rocky Road Dessert Bars Recipe
15:51 Let's see the results!
---------------
*Brownie Brittle* (see further below for Rocky Road Bars)
• Recipe Information •
Makes 2 baking trays, 16 to 20 portions
Prep time: 15 minutes
Cook time: 35 minutes
Note: The brittle will keep in an airtight container at room temperature for up to 2 weeks.
• Ingredients •
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
4 oz (120 g) dark baking chocolate
¼ cup (60 mL) 2% milk
2 large eggs, at room temperature
½ cup (125 mL) sunflower oil
2 tsp vanilla extract
¾ cup (110 g) all-purpose flour
⅓ cup (40 g) cocoa powder
½ tsp fine salt
¼ tsp baking powder
If you’re looking for more of a confection than a cookie, sprinkle the top of the brittle batter with chocolate chips, walnut pieces or pecan pieces before baking, or drizzle the brittle with melted chocolate and sprinkle with these items after baking.
• Directions •
1. Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
2. In a medium saucepan over low heat, stir the granulated and brown sugars, chocolate and milk until the chocolate is melted—the sugar will not dissolve. Remove the pan from the heat.
3. Whisk the eggs, oil and vanilla into the saucepan until evenly combined. Whisk in the flour, cocoa powder, baking powder and salt until smooth. Pour the batter onto the two baking trays and spread to level until the batter almost reaches the edges of the trays (it does not have to touch them)
4. Bake the brittle for about 30 minutes, until it appears dry on the surface. Cool the brittle on the trays on racks.
5. Break the brittle into pieces to serve and store
---------------
*Rocky Road Bars*
• Recipe Information •
Makes one 9-inch (23 cm) square pan or one 9 × 5-inch (2 L) loaf pan (cuts into about 36 portions)
Prep time: 15 minutes
Cook time: 5 minutes
Note: The bars will keep, well wrapped, in the fridge for up to 2 weeks or in the freezer for up to 6 months.
• Ingredients •
10 oz (300 g) semisweet couverture (baking chocolate), chopped, or 2 cups (350 g) regular semisweet chocolate chips
1 (10 oz/300 mL) tin sweetened condensed milk
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
Pinch of fine salt
2 cups (100 g) mini marshmallows
1 cup (100 g) lightly toasted walnuts, pecans or 1 cup (155 g) peanuts (optional)
2 cups (140 g) lightly crushed Brownie Brittle
I like using baking chocolate to give these bars an intense chocolate taste and a truffle-like texture, but regular chocolate chips (the kind you use in chocolate chip cookies) work just as well. If you don’t have the time to make the brownie brittle called for in the recipe, you can use any crushed chocolate cookies, such as Oreos.
• Directions •
1. Line a 9-inch (23 cm) square pan or a 9 × 5-inch (2 L) loaf pan with parchment paper.
2. In a medium saucepan on medium-low heat, stir the chocolate chips, condensed milk and butter until melted and smooth. Stir in the vanilla and salt.
3. Transfer the melted chocolate to a large bowl and allow to cool for 5 minutes.
4. Stir in the mini marshmallows, nuts (if using) and crushed Brownie Brittle until fully coated.
5. Press the mixture into the prepared pan and chill for at least 3 hours before removing from the pan and slicing into bite-sized pieces.
#OhYum #AnnaOlson #BakeAlong
