Brownie Bark

15 Oct


When you have a homemade brownie, do you go for a center piece, or an edge piece? I mix it up. I love the fudgy center, but the crispy edge has its own allure.

What is Brownie Bark (aka Brownie Brittle)? It is a thin layer of that crispy brownie edge – no soft center, just a crunchy cookie. It satisfies a sweet tooth without inducing a sugar overload. Brownie Bark goes really well with coffee as a dunker, and would be delicious crumbled over (or under) ice cream. I am always in search of baked goods to bring to work meetings that have quick preparation (because I usually remember at the last minute) and are easy to transport (for the commute); this recipe works well for that purpose. {Insert furlough joke here – but I am sure one day I will have another work meeting!}


– 2 egg whites
– 1/2 c sugar (heaping – a little more than 1/2 c is totally fine)
– 1.5 T dark cocoa powder
– 1/4 c vegetable oil
– 1/4 t vanilla
– 1/4 t salt
– 1/4 t baking powder
– 1/2 c flour
– 1/2 cup mini chocolate chips
– a few additional Tablespoons of mini or regular-sized dark chocolate chips

How do I make it?

  • Preheat oven to 325 with a rack in the middle of the oven. Line a heavy duty 13×18 inch jelly roll pan with a silpat (preferred), or parchment paper.
  • Whisk the egg whites until foamy (a minute or two). Gradually whisk in the sugar, then whisk in the cocoa powder, oil, and vanilla until smooth. Finally, whisk in the salt and baking powder.
  • Add the flour and stir until smooth. Stir in the chocolate chips.
  • Pour the brownie batter onto the lined cookie sheet and spread as thinly as possible using a silicone spatula. Sprinkle a few more chocolate chips on top.
  • Bake for 20 minutes. Remove the pan from the oven; using a pizza cutter or knife, cut it into pieces, without separating. You can do triangular pieces, long strips, or rectangles or squares. Endless possibilities!
  • Return the pan to the oven for 5 more minutes.
  • During these 5 minutes, prepare a glass of milk.
  • Remove from oven and let cool completely. Once it is cool, break the pieces apart.

More info please?
If you are using parchment paper, you need to hold it down pretty firmly to make sure it doesn’t slip around while you are spreading the batter – silpats are made for moments like this. You may find it helpful to not mix the chips in to the batter, and instead add them after you spread the batter out – it will spread more smoothly using this method. I think it tastes a little better when they are in the batter as well as on top. But it’s pretty similar – whatever works for you!

Original link:

If you like this, you may also like:

Brownie ThinsGraham Cracker GranolaChocolate Chip Mandel Bread

2 Responses to “Brownie Bark”

  1. Jen David December 8, 2013 at 1:52 am #

    I’ve purchased brownie brittle from Costco for my chocoholic husband. I’m not much of a chocolate fan, but I LOVED the brittle! I can’t wait to try this as that bag from Costco was pretty pricey and went like lightening! Thanks for sharing!

    • my utensil crock December 8, 2013 at 10:01 am #

      Hi Jen,

      I know, right? In what world is that bag 16 servings? I love it too.

      Hope this recipe works for you – let me know!

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