Recipe: Brownie-Wine Brittle

I saw a yummy-looking bag of Brownie Brittle at the store recently… and it just seemed to cry out for a wine-makeover.  Since today was a “cook/bake/blog/errand” kind of day, this recipe just called out to me.  I hope you’ll enjoy it!

BrownieBrittle

I started with one box of brownie mix, one egg, red wine, canned pumpkin, creamy peanut butter, and mini chocolate chips.   Using the directions on the back of the brownie mix box as a guideline, I added equal amounts of canned pumpkin and creamy peanut butter along with the egg, then poured in red wine to thin out the entire mix.  I also added a handful of mini chocolate chips, so there would be little nuggets of chocolate throughout the final product.  I was playing with this recipe, so I did a lot of “guestimating” as I mixed this together.

Feel free to mix this in whatever way you’d like – my plan was to make the mixture thin enough to bake and become crispy as it cooled.  Success!  NOTE: I used the pumpkin in place of the oil because it was in my fridge… and I used the small amount of creamy peanut butter to add a hint of nuttiness to the flavor.  Either one could be substituted with applesauce or you could certainly follow the directions and add more wine/water to thin out the mixture.  It’s entirely up to you!

I used the largest baking sheet (with an edge) that I had in my cupboard and lined it with parchment paper so the final product would lift off fairly easily.  I added enough red wine to thin out the mixture (I would have used James River Cellars’ Rad Red if I’d had some open… the bottle I had open was a South African Shiraz Viognier blend, so I used that in this recipe), poured it onto the baking sheet and spread the mixture as thinly as possible, reaching all four corners.

Because I wanted the brownies to end up dry and crispy, I cooked the entire recipe at 325 degrees for 45 minutes.  Once the cooking was finished, I turned off the heat in the oven, opened the oven door and let the brownies dry for about an hour.   I decided to wait until the brownie-wine brittle was cool before I broke it apart into pieces.  It broke up nicely and will be fun to play with when I need a small, fun snack or if I want to do a fancier presentation with a small cookie scoop of frosting with brittle around it, like flower petals.

I’ll probably play with this recipe again and adjust the amounts of ingredients, but feel free to try this at home for your own family.  Being able to re-create something you see in the store is actually fun… and making a treat for your family is the best-ever kind of treat.

Wishing you lots of homemade treats as the holidays draw near…

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