Pumpkin brownie brittle is an easy fall dessert recipe that will satisfy your sweet tooth. The rich chocolate flavor with a crisp cookie crunch is simply irresistible.
Pumpkin Brownie Brittle
Brownie brittle was one of those amazing, “Where-has-this-been-all-my-life???” discoveries that I made in a grocery store a few years ago. I was standing in the aisle, staring at the display, trying to decide if I should splurge and buy a bag. Some people walked by, saw my dilemma and said, “Get it. You won’t be sorry.” Because I always try to follow good advice I bought a bag. And they were right, I wasn’t sorry!
Most people say their favorite part of any pan of brownies is the crunchy edge… but I actually LOVE the soft center! Still, this brownie brittle is an indulgent treat I absolutely LOVE! If your family fights over the edges of your pans of brownies like the rest of my family does, brownie brittle is the answer. Every piece is crunchy and delicious.
To celebrate the arrival of Fall, I came up with this pumpkin spice version, and my kids all gave it two thumbs up! And because pumpkin is a great substitute for oil and eggs in a recipe like this, I omitted those completely.
Ingredients You’ll Need
There’s nothing fancy for this recipe. Here’s a list of the basic ingredients you’ll need to make it.
- A box of your favorite brownie mix
- Pumpkin puree (If you have time, this homemade recipe is fantastic)
- Pumpkin spice
- Chocolate chips
- Butterscotch chips
How to Make Brownie Brittle
Prep – Start by preheating your oven to 325 degrees F. You’ll also want to line two baking pans with parchment paper for this recipe.
Mix – Pour the brownie mix, pumpkin puree and pumpkin spice into a bowl and give everything a good mix until it’s blended together.
Spread – Pour half of the brownie mixture evenly over each baking pan. Spread everything out evenly with an offset spatula. Then sprinkle the chocolate and butterscotch tips on top.
Cook – Bake the pumpkin brownie brittle for at least 20 minutes. Your cook time will vary depending on how thick your batter is, etc. After 20 minutes, check it every 5 minutes and pull it out when it’s done.
Cut & Serve – I like to use a pizza cutter to score it once it comes out of the oven. Then allow it to cool and then break it up along the lines you cut.
Use Parchment – Normally I prefer using a silicone baking mat when I’m baking. But for this recipe I advise using parchment paper. It’s easier to remove the brownie brittle from the pan and you don’t have to worry about ruining the baking mat when you’re scoring the brittle.
Airy Texture – If you want the texture to be a little airier, whip an egg white until it’s very frothy and fold it in after the batter has been mixed together. We love the cracker-like texture, so this is how we make it at our house.
Keep It Brittle – Store your pumpkin brownie brittle in an airtight container to keep it crispy. If you leave it out, the brittle will start to get soft and nobody wants that.
More Easy Pumpkin Recipes
- Fluffy Pumpkin Pancake Recipe
- Pumpkin Spice Hot Chocolate
- Whipped Pumpkin Honey Butter
- Easy Pumpkin Cookie Bites
- Pumpkin Crepes with Cream Cheese Filling
Pumpkin Brownie Brittle Recipe
- 18.3 oz brownie mix, 1 box
- 1 cup pumpkin puree
- 2 tsp pumpkin spice
- 1/2 cup chocolate chips
- 1/4 cup butterscotch chips
- Preheat oven to 325 degrees.
- Combine the brownie mix, pumpkin puree and pumpkin spice.
- Cover two 12x17 pans with parchment paper (I use my rimmed cookie sheets). Using half the batter for each pan, spread the batter with an offset spatula into a thin layer.
- Sprinkle with chocolate and butterscotch chips.
- Bake for 20-35 minutes. This is a wide time range because there are so many factors that will affect when your brittle is done (like actual oven temperature, batter thickness, etc). Start checking it at 20 minutes.
- Using a pizza cutter, score the brittle as soon as it comes out of the oven (or don't score it and just break it into chunks after it's cooled).
- Let cool, then break apart along the scored lines.
- Store loosely covered.
- I sprinkle the chocolate & butterscotch chips on after I spread the batter because it's much easier to spread without lumps all over the pan. I learned from experience, so just trust me.
- I use parchment paper instead of my silicone mats for two reasons: 1) it's easier to grab the edges of the paper to lift the brittle off the pan, 2) I can score the brittle on the parchment paper and not worry about cutting my silicone mat.
- If you store your brittle in an air-tight container, it will go soft. No one wants soft brittle, because then it wouldn't be brittle!
ABOUT THE AUTHOR – Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017. The pictures were updated in 2020.