Brownie Bark is the ultimate treat for chocolate lovers, combining the rich, fudgy flavor of brownies with a delightfully crisp texture. Each bite offers a satisfying crunch, followed by a melt-in-your-mouth chocolatey finish that’s impossible to resist. Ready in just 35 minutes, this recipe is perfect for satisfying sudden cravings or impressing guests with minimal effort. Plus, it’s portioned into 50 pieces, making it ideal for sharing or indulging guilt-free.
With its decadent aroma and irresistible combination of flavors, Brownie Bark is a crowd-pleaser that’s as fun to make as it is to eat. The thin, crispy layers are studded with just the right amount of sweetness, while the 69 calories per piece make it a lighter option for dessert lovers. Whether you’re hosting a party or enjoying a quiet evening, this treat is sure to bring a smile to your face. It’s the perfect balance of indulgence and simplicity, wrapped up in one delicious bite.
Ingredients for Brownie Bark
- 4 Tablespoons (56 g) unsalted butter
- 1 ¼ cups (215 g) semisweet chocolate chips, divided
- ½ cup + 2 Tablespoons (125 g) sugar
- 3 Tablespoons Dutch processed cocoa powder
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoons milk
- 1 Tablespoon water
- ¾ cup (125 g) dark chocolate chips or dark chocolate melting wafers (optional, for drizzling)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- In a large microwave-safe bowl, combine butter and 1 cup (170 g) of semisweet chocolate chips. Microwave for 30 seconds, then stir well. Heat in 15-second intervals, stirring after each, until fully melted and smooth.
- Stir in cocoa powder and sugar (the mixture may be thick, which is fine).
- Add egg whites and vanilla extract, stirring until well combined.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the chocolate mixture until fully combined.
- Stir in milk and water until the batter is smooth and even.
- Divide the batter between the two prepared cookie sheets, spreading it very thinly (like a potato chip) with a spatula. Sprinkle each sheet with 2 Tablespoons (22 g) of the remaining semisweet chocolate chips.
- Bake one sheet at a time for 15-17 minutes, watching closely to prevent the edges from burning. Rotate the pan halfway through if your oven bakes unevenly.
- Remove from the oven and immediately use a knife or pizza cutter to cut shapes into the brittle.
- Let the brittle cool completely, then break it along the cut lines.
- Melt the dark chocolate chips or wafers in 15-second intervals, stirring between each, until smooth. Drizzle over the brownie bark using a spoon, knife, or a small ziploc bag with a corner snipped off.
- Allow the chocolate to set and harden before serving. Enjoy!
Serving Suggestions for Brownie Bark
Brownie Bark is a versatile treat that can be served in various ways. For a touch of elegance, pair it with vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a hot cup of coffee or a glass of cold milk for a delightful snack. For parties, arrange the pieces on a decorative platter and let guests help themselves.
Storage and Reheating Tips
To keep your Brownie Bark fresh, store it in an airtight container at room temperature for up to a week. If you prefer a crispier texture, you can reheat it in the oven at 300°F (150°C) for about 5 minutes. Be sure to let it cool before serving to maintain its brittleness.
Recipe Variations to Try
Experiment with different flavors by adding chopped nuts, such as almonds or pecans, to the batter before baking. For a peppermint twist, mix in crushed candy canes or a few drops of peppermint extract. You can also use white chocolate chips instead of dark chocolate for a sweeter drizzle.
Equipment Guidance for Perfect Brownie Bark
For best results, use a heavy-duty baking sheet to ensure even baking. A silicone spatula will make it easier to spread the batter thinly and evenly. If you’re drizzling chocolate, a small ziploc bag with a corner snipped off works wonders for precise, professional-looking designs.
Common Questions Answered
Can I use whole eggs instead of egg whites?
Yes, but the texture may be slightly less crispy.
What can I use if I don’t have Dutch-processed cocoa powder?
Regular cocoa powder can be substituted, though the flavor might be slightly different. Keep an eye on the baking time, as oven temperatures can vary, and adjust accordingly to avoid burning.
Brownie Bark
Ingredients
- 4 Tablespoons unsalted butter 56 g
- 1 ¼ cups semisweet chocolate chips 215 g, divided
- ½ cup + 2 Tablespoons sugar 125 g
- 3 Tablespoons Dutch processed cocoa powder
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour 95 g
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoons milk
- 1 Tablespoon water
- ¾ cup dark chocolate chips or dark chocolate melting wafers 125 g, optional
Instructions
- Preheat oven to 375F/190C and line two cookie sheets with parchment paper.
- In large, microwave safe bowl, combine butter and 1 cup (170g) of chocolate chips. Microwave for 30 seconds and stir well. Return to microwave and heat for 15 seconds at a time (stirring after every 15 seconds) until chocolate and butter are completely melted and combined.
- Stir in cocoa powder and then sugar (mixture may be thick, that’s OK).
- Add egg whites and vanilla extract, stir well.
- In separate, medium-sized bowl, whisk together flour, baking soda, and salt.
- Gradually stir flour mixture into chocolate mixture until completely combined.
- Stir in milk and water until evenly combined.
- Divide the batter between the two prepared cookie sheets, pouring half onto one sheet and half onto the other.
- Use a spatula to spread the batter very thinly (think the thickness of a potato chip) and evenly (try to keep the edges even, otherwise they will be more likely to burn). Sprinkle each half with 2 Tablespoons (22g) of the remaining chocolate chips.
- Bake (it’s best to bake the sheets one at a time) for 15-17 minutes. Keep a close eye on the brownie brittle so that the edges don’t burn. If your oven does not bake evenly, I recommend turning the pan halfway through baking.
- Remove from oven and immediately use a large knife or pizza cutter to cut shapes into the brownie brittle.
- Allow the brittle to sit, undisturbed, until cool.
- Break brittle along the cut lines that you made with knife/pizza cutter.
- Set pieces on wax paper or cooling rack and melt your dark chocolate chips or melting wafers at 15-second increments (stirring between each) until completely melted.
- Use a spoon or knife to drizzle chocolate over brownie brittle pieces (you may also transfer the melted chocolate to a small ziploc bag and snip a small hole in one of the corners and drizzle the chocolate that way).
- Allow the chocolate to set and harden before serving and enjoying.