If you like the edges of freshly made brownies, you’ll like this brownie brittle! Sea salt, toffee pieces, and small chocolate chips top this thin and crispy brownie bark.

I have a few questions for you before we go on our brownie brittle adventure:

1. Do you like the borders of brownies over the center pieces?
2. Do you like sweet and salty combos?
3. Do you like toffee?

If you answered yes to all three questions, this dish was designed just for you.

Don’t get me wrong: I like a rich, fudgy center piece. I adore a moist, chocolaty brownie that comes apart a bit as I’m eating it and makes a mess of my hands and face. But I also have a soft spot for brownie edges.

The same chocolaty taste is there, but with a little crunch. I also like a little crunch.

This year has seen me fly a lot, and with that comes a lot of snacking. When I travel, I need to have a variety of snacks with me, including sweet, salty, fruity, crunchy, and chewy options.

While you’re sailing at 40,000 feet and still six hours from your goal, you never know what cravings may strike.

It doesn’t mean I don’t eat the in-flight goodies. Using one of the airline’s snacks means I won’t have to use one of mine, which means I’ll have extra snacks for my vacation and the return flight.

I keep mentioning food.

Nonetheless, the tiny bags of Sheila G’s Brownie Brittle were one of the nicest selections I’ve had in recent travel. It had exactly the right amount of sweetness to fulfill my appetite, as well as a delicious crunch. I enjoyed it so much that when they came around later (it being a lengthy journey), I grabbed another bag and gobbled it.

Following that, I resolved to create my own when I got home so that I wouldn’t have to pay through the roof for a bag at the shop. And, to be honest, it’s very simple.

Perks of making brownie brittle instead of brownies:

• Essentially, you’re cooking brownies as normal, but with less batter and spread thinly on a baking sheet rather than in a baking dish.
• It also takes less time to bake and is very adaptable to your particular tastes; you can make them as chewy or crispy as you want.
• You may make them as thin or as thick as you want. I don’t like them very thin (though I know some people want them around the thickness of a saltine), so I keep them a little thicker.
• Instead, little chocolate chips If you want, the batter will just lose some of its weight. You may also omit the toffee and
• tasty delight. You may also skip the salt if you like less salty with your salty.

Now I can prepare a batch of these and have it in my suitcase throughout travels instead of spending money at airport convenience stores or hoping and praying that my airline would carry them.

Can you image me on a plane without the goodies I crave? It is a recipe for disaster.

Looking for more toffee flavor?

• Cookies with Salted Brown Butter Toffee and Chocolate Chunks
• Sally’s Baking Addiction Salted Vanilla Toffee Cookies
• Mels Kitchen Cafe’s Salted Chocolate Toffee Pretzel Bark
• Certified Pastry Aficionado’s Sea Salt Toffee Chocolate Chip Cookies
• Cooking Classy’s Chocolate Dipped Toffee Pecan Shortbread Cookies

Or maybe just more chocolate brownie goodness:

• Chocolate Brownie Cookies
• House of Nash Eats’ Ultimate Butterfinger Brownies
• Gelato with Salted Nutella Fudge Brownie
• Tara Teaspoon’s Think Outside the Box Brownies
• Double Chocolate Paleo Brownies
• I Love Naptime’s Chocolate Fudge Caramel Brownies
• Chocolate Banana Fudgy Brownies