There’s something about certain artists that just feels like home. I was at a beauty appointment when my esthetician casually said, “You have to check out this artist.” And I’m so glad I listened—because that’s how I found Brittany Brodie. The first time I heard her music—“Dead or Taken,” “Cowboys”—I immediately felt it. It gave me that classic, upbeat, Shania Twain energy. Not in a copycat way, but in a way that you can’t fake. Strong, confident, country-rooted—yet still entirely her own. Honestly, I just fell in love with her vibe. So when it was time to build this feature, I kept thinking… what pairs well with that kind of sound? Something nostalgic, classic, and hits every single time. Rice Krispies treats. The recipe is coming up later in the feature—but first, let’s get into Brittany.

Brittany’s story begins much like many real ones—early, instinctive, and undeniable. She started performing for live audiences (not just her parents) around seven years old, entering every singing contest she could find back home in Canada, where she grew up. At the time, those competitions and fair circuits were everywhere—embedded in the culture. While that scene evolved over the years, it provided her with a solid foundation that clearly stayed with her. What really resonated with me, though, was her parents. Every Sunday, they would drive her—six hours round trip—to perform at the Legion for “Country Sunday.” Her dad was a trucker, gone all week, and both of her parents worked full-time, yet they still showed up for her every single time. That kind of support doesn’t just develop talent; it fosters a belief in oneself. And Brittany held that belief from an early age. At just three years old, she recalls watching the Grand Ole Opry and telling her parents she was destined to be a country star and that she would perform on that stage someday. Before she started kindergarten, she already knew her path. She doesn’t feel like she chose music—she feels like music chose her. It’s always just been part of her DNA.

You can hear it in her sound. Yes, she grew up listening to traditional country—Dolly Parton, The Chicks, Shania Twain, Faith Hill, Martina McBride—but also everything from The Temptations to the Spice Girls. And somehow, all of that influences her music without ever feeling forced. She’s not trying to sound like anyone else; she just opens her mouth, and that’s what comes out. When I listened to “Cowboys,” I immediately felt that classic influence. And when I heard “Dead or Taken,” I laughed right away—because it’s fun, but also so real. I actually sent it to a friend as soon as I heard it because it’s one of those songs that feels like it pulled the words straight out of your brain. Sad, funny, honest—all at once. The best ones really do feel either dead or taken.

 

 

But Brittany’s music isn’t just one note. She’s written from grief, too, about losing her brother in a car accident, observing people around her, and living life fully and honestly. She even shared that she almost didn’t release one of her more emotional songs, but ultimately did because she wanted people to feel it. That’s her goal with everything she puts out—not just to be heard, but to be felt. To have someone come back later and say, “Remember that Brittany Brodie song?” There’s a real intention behind her writing, and the fact that she has hundreds of unreleased songs just shows how much she’s constantly creating. What I also loved is how she still experiences music the old-school way. She still buys CDs. She opens them, reads everything—who wrote the songs, who produced them, where they were recorded, who designed the visuals. She immerses herself in it. In a world that moves so fast, she chooses to slow it down and truly sit with the music—and that mindset shows up in other parts of her life too.

Behind all of that is a very real work ethic. She’s been doing this her whole life, and like so many independent artists, she’s had to work ten times harder without the financial support others might have. Writing during the day, performing at night — it’s nonstop. And while that kind of consistency can be exhausting, it’s also what keeps her moving forward. Because she doesn’t know anything else. This is who she is. Her dream is simple but big: to make music full-time, to build something sustainable, to have songs that chart, a fan base that truly connects, and, one day, finally step onto the Grand Ole Opry stage.

Follow Brittany Brodie on  Instagram

 

 

 

When it comes to food, Brittany keeps things simple but intentional. She doesn’t have dietary restrictions, though she’s not a fan of cooked rice. For about 16 years, she couldn’t eat red meat due to an allergy, but as of this past fall, she’s been able to reintroduce it, and she said it’s been one of the best things ever. Now she’s fully back to enjoying it, especially when it’s sourced well. She’s really mindful about where her food comes from—getting her meat from local butchers and farms, prioritizing quality over convenience.

One of her favorite food memories is something so simple: homemade cheeseburgers. Her mom would get fresh beef from the butcher, her dad would grill outside, and they’d all sit on the deck together on a warm summer night. Plates ready, sides prepped, everything set, it was a full family moment. It’s the kind of memory that still moves her emotionally because it’s not just about the food; it’s about being together. Her burger is simple — green onions (that her mom would prep and keep in a cup for everyone to grab), mustard, American cheese, and maybe lettuce. On the side, thick slices of salted and peppered beefsteak tomatoes. Nothing overcomplicated. Just really good, honest food.

These days, she still leans into that same simplicity, but with a more nutrient-focused approach. Her go-to meal has been a high-protein bowl with ground beef, roasted sweet potatoes, and cottage cheese. The sweet potatoes get tossed in olive oil, salt, pepper, garlic, and real maple syrup from back home—something she’s very serious about. It’s warm, balanced, and something she can prep and eat throughout the week. Honestly, it sounded so good that I immediately wanted to make it myself after our interview. 

But when it comes to treats, that’s where things get fun. Her all-time favorite—what she calls her “death row treat”—is something her mom makes: chocolate-covered Rice Krispie squares. But not the marshmallow kind. This version uses sugar, corn syrup, and peanut butter, all melted together and mixed with Rice Krispies, then topped with a thick layer of melted chocolate. It gets chilled until the top sets perfectly, and that’s it. She doesn’t even like rice, but this? She’ll make an exception. She’ll even have it with a full glass of ice-cold milk, which she normally never drinks. And she made it very clear, don’t mess with the recipe. Keep it classic.

So, for this feature, Rice Krispies felt like the perfect fit. Classic country, paired with a classic treat. I made her version—with the peanut butter and chocolate layer—and added butterfly sprinkles on top. Something light, symbolic, and playful. Because that’s what this whole thing feels like. A reminder that the simplest things—music, food, memory—are often the ones that stay with us the longest. Check out the recipe below, and go stream Brittany Brodie while making some Rice Krispies treats inspired by her. 

 

 

Peanut Butter Rice Krispie Treats with Chocolate Drizzle

Yield: 12–16 squares |Prep Time: 10 minutes | Chill Time: 1 hour

Ingredients

  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 6 cups Rice Krispies cereal
  • 1 teaspoon Madagascar vanilla extract
  • Pinch of sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon grass-fed butter

 

 

Directions: 

  1. Line a 9×13-inch pan with parchment paper or lightly grease it.
  2. In a large saucepan, heat over medium and stir in the sugar and corn syrup.
  3. Stir constantly until the sugar completely dissolves and the mixture just starts to bubble—don’t let it boil vigorously (this keeps the texture soft, not hard).
  4. Remove from the heat and quickly stir in the peanut butter, vanilla, and salt until smooth and fully combined.
  5. Quickly fold in the Rice Krispies until they’re evenly coated.
  6. Transfer the mixture to your prepared pan and press it down gently and evenly.
  7. Melt the chocolate chips with butter (microwave in 30-second intervals, stirring between each until smooth).
  8. Drizzle generously over the top with a spoon or fork. I also added some fun butterfly sprinkles, so feel free to add your own flair!
  9. Place in the refrigerator for about 1 hour, or until the chocolate hardens and the bars become firm.
  10. Cut into squares and let them sit at room temperature for a few minutes before serving for the best texture.
  11. Serve and enjoy!