2 ½ cups of Chocolate Chip Brownie Brittle (20 ozs. crushed)
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
One 14-ounce can sweetened condensed milk
3 large egg whites, at room temperature
One 14-ounce bag sweetened flaked coconut
2 cups (12-16 ounces) bittersweet chocolate chips
1. Preheat the oven to 350⁰ F. Line a 9x13-inch baking pan with parchment paper.
2. Place the Brownie Brittle in a food processor fitted with a steel blade and process until fine crumbs. Add the melted butter and vanilla and pulse until evenly distributed. Press the crumbs into the bottom of the prepared pan. Transfer to the oven and bake for 8 minutes.
3. Meanwhile, place the condensed milk and egg whites in a bowl and whisk until well combined. Stir in coconut.
4. Remove the pan from the oven and sprinkle crust evenly with chocolate chips. Spoon the coconut mixture on top. Spread evenly with a fork to keep the rough texture. Return pan to the oven and bake until top is set and golden. 30 to 35 minutes.
5. Transfer the pan to a wire rack to cool completely. Lift the parchment paper by the ends onto cutting board. Cut into 12 squares; cut each square into 2 triangles.
6. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Recipe adapted from All the Good Cookies by Gretchen-Holt Witt.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...