• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 50

Brownie Bark

  • Recipe Submitted by on

 Ingredients List

  • 4 Tbsp butter 1/2 stick
  • 1 1/4 cups semisweet chocolate chips divided
  • 1/2 cup + 2 Tbsp sugar
  • 3 Tbsp Dutch processed cocoa powder
  • 2 egg whites
  • 1 tsp vanilla extract
  • 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp milk
  • 1 Tbsp water
  • 3/4 cup dark chocolate chips or dark chocolate melting wafers optional


Preheat oven to 375F and line two cookie sheets with parchment paper.
In large, microwave safe bowl, combine butter and 1 cup 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 butter 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 thin (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 Tbsp 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.
Remove from oven and immediately use a large knife or pizza cutter to cut shapes into the brownie brittle.

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