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Picture of Copycat Sheila G's Brownie Brittle
00 - 01 Copycat Sheila G's Brownie Brittle.jpg
00 - 02 Copycat Sheila G's Salted Caramel Brownie Brittle.jpg
00 - 03 Copycat Sheila G's Chocolate Chip Brownie Brittle.jpg

The first couple of times I tried brownie brittle was actually when I'd made them myself at home from a couple of different recipes I'd found online. I thought they were great. Then I tried the ever popular hot commodity, Sheila G's. Wow. How did she make it all so light and so airy and so crisp? I was on a mission to find out.

The difference between hers and the online copycats I'd tried is that glorious light, airy, and crisp texture. It is a spectacular mixed breed of meringue, cookie, and brownie. The recipes I tried (all using egg whites) had a crispy snap, they were harder and tougher. They were just not the same.

That's when it occurred to me to use meringue powder instead of plain old egg whites. And immediately after that, it occurred to me to check her ingredients list (you'd think I would have done that first!). There on her ingredients list: dry egg whites and cornstarch. Meaning: meringue powder.

Meringue powder is a little baking weapon you can find in your big box crafts store. It is a combination of egg white powder and cornstarch. Like egg whites, it gives baked goods body and stability. Its advantage over egg whites: you don't need to figure out what to do with the yolks, you can keep it in the pantry for years, and you can store your baked goods much longer than if using fresh or carton egg whites (not that these brittles need long-term storing in our household!).

Instead of butter, use margarine and you will see why in the ingredients list.

After several trials and errors, which happily fed friends and neighbors, I am proud to achieve copycat brownie brittles with that heavenly light and crispy crumb, just like Sheila G's. Unlike Sheila G's, I used a rich cocoa to give that deep chocolatey depth. The process is so fast and easy, it might take some resistance to try not to make them so often!

Step 1: Ingredients

I highlighted some atypical ingredients on the package that can be easily replaced by typical ingredients at our local grocery stores:

Highlighted in yellow: Palm Kernel, Palm Oil, Soybean Oil ----> all fats found in margarine (which gives more fluffiness to baked goods than butter)

Highlighted in green: Dry Egg Whites, Cornstarch ----> two main ingredients in meringue powder, as noted in the intro (found at crafts stores like Michaels, Hobby Lobby, JoAnn, AC Moore in the US; found at Michaels and Bulk Barn in Canada)

Highlighted in blue: Soy Lecithin, Dry Milk ----> found in milk chocolate

Ingredients you will need:

2 tablespoons meringue powder

1/3 cup water

1/4 cup granulated sugar

1/2 cup all purpose flour

1/2 cup icing/confectioners sugar

1/4 cup cocoa (I used natural cocoa by Ghirardelli for a much deeper chocolate flavor than processed cocoa)

1 teaspoon baking soda

1/4 cup margarine

3 tablespoons milk chocolate chips (I used Ghiradelli baking chips)

2 tablespoons semi-sweet chocolate chips

2 tablespoons caramel baking chips (I found the Ghirardelli caramel chips to be larger than usual, so I piped them on a pan to make smaller chips)

Sea salt


Stand mixer or hand mixer

1 extra large cookie sheet (I used 15"x21") or 2 standard size cookie sheets

Parchment paper

Cooling racks

Sieve or sifter

Offset spatula


Pizza cutter

Turned out perfect! Sprinkled toffee bits on halfway thru baking.
gretborg2 months ago
Your pictures are super helpful!
gretborg2 months ago
what is the total finished weight of this recipe? I buy the 16 oz bags of brownie brittle, cuz I'm a pig, but want to compare price of the bags vs. the price of the ingredients to make my own
Artist5671 year ago
What's the object of caramel chips on one side and chocolate chips on other side?
paperplateandplane (author)  Artist5671 year ago

Hi there! I'm not so sure what you mean. Do you mean like, why did I juxtapose them side by side?

to have half salted caramel flavor and half chocolate chip flavor?

I have also never heard of this, but now really want to try it!

Sheila G's is yummy! I'm finding that most grocery stores carry them now in the cookie aisle. But you also have this copycat if the original is nowhere to be found. :D

I had never heard of this but it sounds amazing!

Wow, sorry, I just saw this message! I hadn't signed on all these months. Sheila G's is amazing and it's become more common now, I see in a lot of grocery stores (here in NY anyway). If you can't find them, there's this recipe, I did my best at copycatting. :D