Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}

Toffee Brownie Crackle {Crispy, Crunchy, Brownie Wafer Cookies} from

There are a lot of foods I like. Duh, right? No seriously, work with me here. The list is extensive. In fact, I’d say I like more food than I don’t like… I don’t naturally have a sweet tooth. It’s pretty easy to go overboard on my sweetness quotient. I prefer foods  a little further on the savoury or bitter spectrum. There is one GIANT, HUGE, ENORMO exception, though.


Uhmuhgush, people. I’m a brownie maniac. I eat them all. I eat fudgy brownies, cakey brownies, blondies (I know, maybe that’s stretching the category a bit), BROWNIES. All of them. I like brownies made with pounds of butter and sugar, fake-you-out brownies made with black beans or beets (Yes, those are things. They’re pretty darned good.) I could eat my weight in brownies, and I’ll take all the edge pieces, thankyouverymuch. Crispy edges forever!

Having this little piece of knowledge in your kit should keep you from being surprised when I say that I fell in love with some crispy brownie snacks provided at a conference I attended a couple of weeks ago. They’re made commercially and sold pretty widely. By pretty widely, I mean Wegman’s and other well-stocked grocery stores have them. BUT PEOPLE. Wegman’s and other well-stocked grocery stores are at least a half an hour’s drive in either direction for me AND there’s one other problem.

I’m cheap.

When I say I’m cheap, what I mean is that I look at a package of something and size up just how much it would take me in raw materials to create it myself. If that item exceeds the price per pound I can make it at -you know, doing normal, mentally healthy things like factoring in cost of energy needed to cook/create, my hourly rate, and whether I have the requisite equipment- I can’t pay for it. (See barbecue sauce, ranch dressing mix, Cool Ranch Doritos, and pretty much my entire site.)

Toffee Brownie Crackle {Crispy, Crunchy, Brownie Wafer Cookies} from

So I made my own Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}. And I made it every bit as CRUNCHY as the stuff you can buy, wicked INEXPENSIVE, completely PRESERVATIVE AND ADDITIVE FREE, and AS TASTY AS or TASTIER THAN the commercially available product that rhymes with Frownie Frittle. Crispy, crunchy, not-even-a-little-chewy, rich, chocolate brownie wafer cookies studded with English toffee bits and chocolate chips; it’s Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}, friends, and it is magnificently habit-forming!

Proof of the crunch factor!

Toffee Brownie Crackle {Crispy, Crunchy, Brownie Wafer Cookies} from

Cook’s Notes

for Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}

  • Parchment paper is non-negotiable. I did not test this with silpats. It might work, but I haven’t given it a whirl yet. Don’t try putting it directly on the pan sans parchment or SOMETHING, though, because good luck prying that stuff off of a pan.
  • There’s no denying that the batter is sticky and a little tricky to spread thin. If you hold the parchment to the far side of the pan with one thumb and use an offset spatula to spread the brownie batter toward you, then pin the parchment a little further down on the far side of the pan and repeat, you should be able to get it good and thin. An offset spatula really is the best tool for the job here, but a silicone spatula will stand in well if necessary.
  • Notice I keep saying to spread the batter thin. That’s pretty key here. Spread it as close to the edges of the parchment paper as you can possibly spread it.
  • When you ‘score’ the Brownie Crackle, do not ‘cut’ it. Just lightly drag your knife down through it to ‘draw’ a line on which you’ll break it later. I’d advise scoring a grid of 1 1/2-inch sized squares or diamonds.
  • Don’t let the Brownie Crackle bake until it is hard as a rock. That will mean it is burned. Instead, pull the pan from the oven and touch a piece. Does it feel mostly firm with a little give? You’re probably good. It will crisp up as it cools! After it cools, if you find that it’s still a little chewy or soft (this could happen do to variations in the calibrations of ovens), you can break it apart and bake it at 250°F until it finishes crisping up.

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5.0 from 1 reviews
Toffee Brownie Crackle {Crispy, Crunchy Brownie Wafer}
  • 1 large egg white
  • ½ cup sugar
  • ¼ cup peanut, canola, or vegetable oil
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • ½ cup (2⅛ ounces by weight) all-purpose flour
  • 3 heaping tablespoons unsweetened Dutch process cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup Heath brickle or other toffee bits
  • ½ cup milk or semi-sweet chocolate chips
  1. Preheat oven to 325°F.
  2. Line a half-sheet pan (18-inches by 13-inches by ½-inch) with parchment paper and set aside.
  3. In a mixing bowl, vigorously whisk the egg whites until frothy, about 1 minute. Whisk in the sugar until completely incorporated. Add the oil, water, and vanilla extract and whisk until completely combined. Dump in the flour, cocoa powder, baking soda, and salt and whisk until you have a totally smooth and shiny brownie batter. Scrape onto the lined pan and use an offset spatula (or silicone spatula) to spread the batter as thinly and evenly as possible. It should come very close to the edges of the parchment leaving perhaps a ½-inch border all around if you have it as thin as you should. Sprinkle the toffee bits and chocolate chips evenly over the surface of the batter. You do not need to press them in for them to stick.
  4. Bake for 15 minutes, remove the pan, score into desired sizes, then return the pan to the oven for an additional 10 minutes. Let cool completely before breaking along the scored lines. Store in an airtight container at room temperature for up to a week. If they start getting soft, you can re-crisp them in a 250°F oven.

This recipe was originally published June 6th, 2014.


    • says

      HA! It’s pretty rich. I did two pans last night and still had a little left this morning. Granted, it’s because I beat the children away from it with a stick, but….

      • beth says

        fantastic! all i need to do is pick up some heath bits on the way home… and we’re going to the movies tonight, so i’m totally making this as our snack.

          • beth says

            i think that this is a fabulous recipe. made it in about 10 min. flat, so it would have time to bake/cool before we left for the movie. turns out the movie got cancelled…. so we came back to watch a movie at home, and we’ll likely eat the whole batch of brownies while doing so. :)

  1. Robby says

    Clearly, this explains the bag of toffee bits that fell off the pantry shelf yesterday. Sadly, only one person at our house will eat this. Happily, that is the cook.

  2. Jen says

    I just made it!!!! My BFF deemed it one of my top three recipes EVER!! I think my sister may have agreed! It was great and will become a staple in my home. I made it on a really humid day, and with all toffee bits, so it softened up as it sat. I simple cut it into pieces and rebaked it, as soon as it was cool enough I packaged it in airtight containers and it never softened up. My BFF liked the slightly chewy pieces combined with the crisp bites, although most of it was quite crispy.

  3. says

    Hi Rebecca, thank you for this outstanding recipe! I just made them and uploaded my results to Instagram @lizlumb I must tell you these are crispy and absolutely delicious!! I added chopped walnuts to the top. I think I like this brownie crackle better than brownies!

  4. Karen Blasingame says

    I’m going to make this tonight as written. Do you know what would happen if the oil was replaced with butter? Have you tried this? Thanks for the recipe to, glad I came across it.

    • says

      I’d say replace the oil with coconut oil or light olive oil if vegetable and canola oils trouble you, but butter might make it more tender. I haven’t tested it that way, I’m just going on instinct.

  5. Jen says

    I made these tonight, using real butter in place of the oil and added a 1/4 package of dry milk. Oh, thank you, these are so yummy.

  6. CarrollWC says

    Rebecca, I made this (twice) and it was a HUGE hit. A friend asked for the recipe. Another friend on the KA Baking Circle made it and raved. So, I have a question. I plan to make several batches for my garden club’s bake sale (will put on the tag reheating instructions). Have you considered, or made, other flavors? I’m particularly thinking about salted caramel and trying to decide how I would accomplish that. Caramel drizzle with sea salt before baking? What caramel would you recommend?
    Thanks so much!

    • says

      Hi Caroll! I’m so glad you all like it! I’ve done a chocolate mint flavour and actually meant to publish that here… Not sure why I didn’t! The photos are gone into the ether by this point, though, so I’ll have to re-make and photograph it to share it. Thanks for the reminder! As for the salted caramel, that could be a wee bit tricky if you’re using a liquid caramel because every bit of liquid is going to need to be “evaporated” to maintain the crispy wafer effect. I’m certain I won’t nail it down before you need it for the bake sale, but I will play with it in the next couple of months!

  7. CarrollWC says

    Thanks. That’s the kind of information I need. Maybe Kraft Caramel bits (if I can find them) or chopped up caramels . . . I have time to try. The bake sale isn’t for a month.

      • CarrollWC says

        Forgot to check in. When I went looking for the caramel bits, I ended up at Target and found Andes Creme de Menthe baking chips AND Andes Peppermint Crunch baking chips. So I will be making 3 versions of the crackle this week for the Bake Sale (locally known as “The Best Bake Sale in the Southeast).

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