Go Back
–+ servings
Brownie Bark
Print

Brownie Bark

Brownie Bark
Course Dessert
Cuisine American
Keyword Brittle, Brownie Bark
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Cookie Madness

Ingredients

  • 2 large egg whites
  • ½ cup granulated sugar plus 1 ½ teaspoons granulated sugar
  • 1 ½ tablespoon any brand good Dutch cocoa powder
  • ¼ cup vegetable oil
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 tablespoon nonfat dry milk powder
  • ½ cup all-purpose flour -- make sure to aerate and stir before measuring.
  • ½ cup of dark chocolate chips plus a couple of tablespoons extra

Instructions

  • Preheat the oven to 325 degrees F. Line a heavy duty 13x18 inch baking sheet with nonstick foil or parchment paper.
  • In a mixing bowl, whisk the egg whites until foamy. Gradually whisk in the sugar, then whisk in the cocoa powder, oil and vanilla until smooth. Whisk in the salt and baking powder (making sure the baking powder doesn’t clump), then whisk in the nonfat milk powder. Add the flour and stir until smooth, then stir in ½ cup of the chocolate chips.
  • Empty batter onto the lined cookie sheet and spread as thinly as possible using the back of a spoon or scraper. Sprinkle a few more chocolate chips into areas where they did not clump together (the chips tend to congregate). Remember to try to make the bark as thin as possible.
  • Bake on center rack for 20 minutes. Remove from oven. With a pizza cutter or knife, cut into pieces without separating – you want shards, similar to what you’d get if making peanut brittle. Return to oven for 5 minutes.
  • Remove from oven and let cool completely. Pull apart. At this point, it should be completely crisp. If you are left with a few thick, chewy, pieces, return them to the oven and bake at 250 for 20 minutes, then re-cool. If your batter is thin enough the first time, you should not need the second bake.

Notes

For a double batch, I recommend making the recipe once, then repeating and baking on a second baking sheet rather than doubling the ingredients. I'm still testing larger batch sizes. Sometimes things go awry when scaling up.
If you don't have any nonfat milk powder, just skip it. I think it adds a little crispness, but I forgot to add it to one batch and the bark was fine.