Recipe for cooking spiced brownie brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Spiced Brownie Brittle

These paper-thin cookie-cakes redefine what a brownie can be. You will not not need to grease the pan for these brownies The amount of butter to flour is so balanced that added fat on the pan can cause the batter to split.

Makes approximately 24 servings.

1/4 lb. (1 stick) unsalted butter
1 ounce unsweetened chocolate, broken in half
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/2 c. sugar
1/4 tsp. vanilla extract or flavoring
1 egg
1/3 c. flour
1/2 c. ground pecans, almonds or walnuts

Preheat oven to 375 degrees F.

In a lrg. saucepan over med. heat, melt the butter. Add the chocolate, ginger, cinnamon and black pepper. Remove from the heat and stir until the chocolate is melted.

Stir in the sugar, vanilla extract or flavoring and egg until smooth. Stir in the flour and beat well. Pour and scrape the batter into a 10 x 15 x 1-in. jellyroll pan and tilt the pan back and forth, allowing the batter to flow into a thin, even layer across the pan. Scatter the ground nuts evenly over the top. Bake for 10 mins., or until the cake is just set. Remove from the oven and cool on a rack for 20 mins..

Cut or break into 2 dozen rough-shaped pieces, as you would a nut brittle.