boop’s brownie krispies #2….from a box mix

browniebrittle#2So yesterday I told you all that I would try another recipe for brownie krispies , using a boxed brownie mix. I really don’t like using boxed mixes, but I had to try this. YUM YUM. Passed some out at work….it was a hit….gave some to Lil sugarbundle baker girl, and everyone loved it. I used the Ghirardelli brownie mix…Maybe a bit too good of a mix for this particular treat. But, whatever…
The one I posted yesterday was a lighter crispy more than crunchy brittle. #2 is more crunchy, which I like. I think I have to say #1 is better. Wait, no….#2 is better….yep, #2 it is….buttttttt, hmmmm, no! I like the first one. AHHH heck, I dunno….I suggest you make both and decide for yourself. I am warning you. It is addicting. Oh, and did I mention that this stuff makes great ice cream samiches!!! OMG.
Recipe:
1 box of your favorite brownie mix, 18.4 oz
1/4 cup water plus 1 tablespoon
1/4 cup oil
1 egg white
1/2 cup chocolate chips
Line a 12 x 17 baking sheet with parchment paper. Mix all the ingredients together and spread it as thinly as possible on the parchment lined baking sheet. It does not cover the entire baking  sheet. Just make sure it is spread thin, like 1/8″. Bake at 300 for at least 20 minutes. Touch to make sure it is firming up. You may have to bake another 20 minutes or so. Test again. At this point I turned off the oven and left the sheet of brownie krispies in there for several hours to dry out. You will just have to test, test, bake, bake. once it feels dry and firm, and it has cooled down, break into pieces and devour it.

49 thoughts on “boop’s brownie krispies #2….from a box mix

  1. Just made these. I oiled my hands to get them as thin as possible. cooked the 20 minutes at 300 and they look ok, but have a burnt taste. I didnt have the chocolate chips.. maybe that why?

    • Hi Margie….Hmmm, do you know if your oven runs hot? I burned mine the first time too. But like you, they looked just fine. But I found out my oven was off by 25 degrees! Since, I have made these at least 20 times and they are perfect. I don’t always put the chips, so that shouldn’t matter. maybe try again and not bake them as long? Let me know what happens. Take care Margie.

  2. Well the initial 20 minutes and the kitchen smells great! I used the Ghirardelli box from Costco after they discontinued the boxed crisps. I’m excited to make this using a box I know is wonderful. I’ll look for the scratch recipe next time. I choose to use coconut oil as I have made the box recipe with it (added flavor: OMG!). Have you tried avocado oil? I just bought some and have only tasted it – not really used it for baking/cooking yet. Also because they are my husband’s favorite and New Mexico grown, I added pecans and the recipe chips. Thanks for the recipe!!!
    .

    • Hi Mary, i love the Ghirardelli boxed mix. I have never used coconut oil, but i will give it a try! I have never heard of avocado oil. Sounds interesting though. I will be posting another great brittle recipe this weekend. It is deeeeelicious. Be sure to check back!! Thank you for writing.

  3. I’m baking my first batch now. Everyone needs to read all your instructions as it plainly says what to add. Maybe to remember if a mix is to be prepared with a recipe, it will state that, otherwise you merely use the dry mix added to the recipe given. Hope this helps. I wonder if the 325 was better than 300? I’d like to hear results. Thanks.

    • Hi Vicky, thank you for your comment. I actually tried baking at 325, but I had better success at 300. However, with that being said, my oven does cook very hot. So I often lower the temperature when baking. Let me know how your brittle turns out. take care

  4. I’m baking them for the first time right now. I did half with walnuts added (HAD to have em, but, not everyone in the family does). After they bake for the 20 minutes, I’m going to drizzle some fabulous butterscotch caramel sauce I got over all of it and let it bake a bit longer. I can’t wait to taste your recipe. Thanks for sharing it 🙂

    • hi there. thank you for writing. I love brownies with walnuts too. Hope you love them. The butterscotch caramel sauce sounds great!

  5. WARNING!! This stuff is HIGHLY addictive & likely to cause withdrawls after a few days without it!! 😋💕 Thank you for sharing this recipe! I haven’t made any from “scratch ” but have no need to because this one is delicious! I like to add chopped toasted pecans to mine & like the mini chips! Thanks again!

    • Gloria, you made me bust out laughing. hahahaah. It is indeed addicting. The brittle made from the box is much better than the one from scratch. Im glad you liked this! Thank you for commenting!

    • Hi Sandy, I haven’t tried either. but I don’t think I would ever try olive oil with this. let me know if you do though. good luck!

  6. Thank you for this. I am going to try today, but instead of chips I am going to cut up some caramel candy and add that in. I bought a sea salt caramel brittle from the store and want to make my own. $3.99 a bag no bueno.

    • Leash thank you for your reply. Yes! that sounds wonderful. I made a batch using crushed peanut brittle and it was amazing. Your idea sounds even better!! Let me know how it turns out! Take care

  7. You say standard box. If you were going to make the brownies according to the recipe on the box what size pan does it say to use? 8 x 8 OR. 9 x 13?? All the “boxes” are the same size, the size pan tells me what “size” I need to use for this recipe.

    • Hi Sheila, I used the 18.4 oz box. When I make regular brownies…NOT brittle….I use the 8×8 pan. But when making the brittle, I use a cookie baking sheet…about 12×17. the batter does not completely cover the whole bottom, and that’s ok. I hope this helps. 😉

  8. OK, so I’m in the middle of making it right now, and I couldn’t get it spread thin enough, even using the entire (large) cookie sheet. I believe people are asking about the brownie box size because the regular (cheaper) non-specialty mixes (such as the one I’m using – Pillsbury Chocolate Fudge 9 x 13) makes a much larger amount of batter. The specialty ones (have chocolate chips etc. in them) are typically for 8 x 8 or 9 x 9 pans and they don’t make as much batter. I’ve cooked it for 30 minutes so far and it is still very gooey and much too thick. Next time I will still use my Pillsbury mix (which we just love), but spread it over TWO cookie sheets. Since I bought 4 boxes in anticipation of learning (and eating) this recipe, I will try again tomorrow! Hope this helps – thank you for the recipe!

    P.S. My daughter is going gluten-free next month, and I bought a large box of gluten-free brownie mix for her. I will try this recipe with it also. Hope it will taste as good!

    • Hi Suzy, Happy New Year. I’m sorry about the frustration with the brittle. I used the standard box of mix….I will double check the size but i do know that its the only size my grocery store carries. I use Betty Crocker. I was able to spread it pretty thin on a cookie sheet. How big is your pan? Please don’t give up. keep me posted!! Let me know how the gluten free batch turns out too.

    • I made it with the Ghirardelli brownie mix (which has chips already in it) and added chips specified in the recipe above…was TOO MUCH of the chips! It wouldn’t spread as thin either and didn’t allow it to crisp up enough for my liking. So, I would say either leave out the chips or only put in half (at the most) of what the above recipe calls for. When I made it again, I did it without adding the chips and got the crispness and thickness I desired 🙂 Good Luck!

    • Bonnie, It wont fill the entire sheet. just kinda spread it thin starting from the middle. let me know what you think! happy holidays.

    • no, don’t follow the recipe on the box. use the one I posted….using a boxed mix. if you don’t have parchment, just be sure to lightly grease your pan. I have not tried it without parchment, but it should work fine. 🙂 enjoy, Erica

  9. I only recently discovered Sheila G’s brownie brittle at Costco. I was thinking I should be able to use the Ghirardelli brownie mix I bought there to rec-create the brittle and wondered how to adapt it and your recipe came up in my search. I definitely have to try this keeping in mind all the helpful comments above.

  10. Delish! Just a few things though…I found using a silpat worked better than the parchment paper (since the paper would slip all over when I was trying to spread a thin layer…AND because if I sprayed it or greased the paper, not only did the paper slip, but it was next to near impossible to get the mix to spread rather than slide all over). Also, rather than 300 degrees, I did 325 degrees for 16 minutes (and I did 2 cookie sheets at the same time), took them out and cut them into squares, then put right back in the oven and turned off the oven and let them sit there for almost an hour. Oh so nice and perfect!!! Thanks for sharing your recipe! Oh yeah…rather than regular chocolate chips…I used mint chocolate chips 😉

    • Hi Robin, Im glad you like it. I will be posting a wonderful brittle recipe this weekend that you will love. Thank you for writing and for all the tips! I bet it was great with the mint chips. I love those. I must invest in a silpat. Cant believe I don’t own one. Take care, happy baking.

  11. I don’t even want to tell you how often my boyfriend and I devour this recipe. It’s our new go to sweet snack.

    Thanks so much for posting this!

    • Ellie, I am so happy to hear this. Its so addicting!!! enjoy. I will be posting another cookie brittle this week that you will love! take good care.

  12. The brittle is perfect and delicious, but it stuck to my parchment paper. I’m still peeling…or eating it along with the brittle. I guess I should use non-stick foil next time.

    • oh no Michele!! I wonder why that happened. I have made this several times and have not had that happen to me. you might want to try spraying the parchment or lightly buttering it. but I found using foil, made it cook faster and burned the bottom of the brittle. I’m hoping it works better for you next time!

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