A snappy, crunchy, easy made-from-scratch recipe for brownie bark. Tastes just like a crisp, chocolaty, brittle brownie! Recipe includes a how-to video at the bottom of the post!
So, brownie bark…
Let me say that again… Brownie… Bark…
Well, those are two words that I never thought I’d want to pair together.
Because when you think brownies, you think words like soft, chewy, fudgy, and melt-in-your-mouth, right? Not something crispy, thin, and brittle like bark.
This is definitely… different.
But have you had the store-bought brownie bark before? I bought a bag on a whim a few weeks ago (never go grocery shopping on an empty stomach) and it was addictive. It’s crisp, thin, brittle and like eating a crunchy, snappy brownie. It’s almost more like a candy (like a chocolate peanut brittle) or a crunchy cookie or a sweet potato chip rather than a brownie.
I finished off the bag in about 30 seconds. It was a teeny, tiny bag that had a pretty high price tag for only 30-seconds of face-stuffing. Four measly ounces of crispified brownies doesn’t make it very far in my house.
So I set about making my own recipe.
I pulled out some of my favorite brownie recipes as starting points, ultimately settling on this cookie recipe, and removed all of the things that make it soft. Out went the egg yolks, the brown sugar, the corn starch. I even added water to thin the batter. It hurt my heart a little bit.
But here we are, and I’m glad to say that I have no regrets about eliminating all of the wonderful parts of those brownies.
The batter is simple to make, spread it evenly and thinly (very thin— think potato chip thickness) on the pan and watch it carefully through the oven door while it bakes. You don’t want your edges to burn (though if they do, just snap them off).
Spread it, bake it, cut it (cut it in the pan while it’s hot and then let it cool) and drizzle some dark chocolate for good measure.
I’m kicking myself for not weighing out how much brownie bark this actually made, but I’m going to say it was the equivalent of at least two or three bags of store-bought.
Enjoy!
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Brownie Bark
Ingredients
- 4 Tablespoons unsalted butter
- 1 1/4 cups semisweet chocolate chips divided (215g)
- 1/2 cup + 2 Tablespoons sugar (125g)
- 3 Tablespoons Dutch processed cocoa powder
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons milk
- 1 Tablespoon water
- 3/4 cup dark chocolate chips or dark chocolate melting wafers optional (125g)
Instructions
- Preheat oven to 375F/190C and line two cookie sheets with parchment paper.
- In large, microwave safe bowl, combine butter and 1 cup (170) 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.
Video
Nutrition
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This recipe for Brownie Bark was originally published 08/22/2016. Re-shared with more information and new video on 05/03/2019.
Diane says
July 12, 2019 at 2:41 pmThis recipe is fantastic! Thank you so much! The brownie bark is really easy to make and it turned out just like what’s in those delicious but pricey little bags of goodness at the store. I can’t wait to share these with friends tonight. Thank you!!
Sam says
July 12, 2019 at 10:06 pmI’m so happy to hear you enjoyed, Diane! thank you for commenting!! 🙂
Stella Wieckowski says
June 11, 2019 at 4:32 pmCan I use almond flour?
Sam says
June 12, 2019 at 10:56 pmHi Stella! I would be afraid it wouldn’t turn out. I haven’t tried it though so I can’t be sure. 🙁
Morghan says
May 9, 2019 at 3:20 pmThose look delicious !!!
Sam says
May 9, 2019 at 9:16 pmI hope you love it, Morghan! 🙂
Lydia Husband says
May 3, 2019 at 11:18 amWhat size cookie sheet are you using?
Sam says
May 3, 2019 at 9:53 pmHi Lydia! A jelly roll pan will work just fine. Mine is 10 x 15. A standard size cookie sheet is fine. It doesn’t need to cover the entire pan, it just needs to be spread thin. 🙂
Jane says
March 7, 2019 at 7:17 pmDelicious!
Katie-joy says
December 22, 2018 at 6:40 pmI would like to ask what size baking sheets you are using? Would one large (15×21) do in place of 2 average size cookie sheets?
Sam says
December 23, 2018 at 12:41 pmI’m using jellyroll pans, while a large pan could work, I’d be a bit worried that the ends might crisp/burn too much while the center might stay under-baked.
Regina says
September 22, 2018 at 3:50 amHi Sam!
I just made this amazing and excellent recipe!! So delicious we can’t stop eating it after they left the oven!!
Datleen says
September 9, 2018 at 1:19 pmI don’t see how much butter to use???
Sam says
September 9, 2018 at 1:45 pmIt’s the first ingredient listed under the Ingredients heading (4 TBSP). 😃
linda t. says
May 14, 2018 at 12:36 pmCan I use regular Hershey’s cocoa vs. Dutch? I read that recipes with Dutch cocoa are usually leavened by baking powder, but this Brownie Bark recipe isn’t. I bought a bag of Brownie Brittle and have quickly become addicted!!! But there’s so little in the bag!
Sam says
May 14, 2018 at 9:13 pmI think this recipe would be OK with regular Hershey’s! I hope you love it!
Jenny says
January 22, 2018 at 7:28 amHi Sam, I would like to ask is it ok to skip the eggwhites or is there any substitute? Thank you.
Sam says
February 1, 2018 at 9:13 amHi Jenny, I’m sorry but I don’t know that anything else would work quite as well, unfortunately 🙁
Riddhi Patel says
January 19, 2018 at 5:36 pmLoved these! Only issue I had was that they burned so fast in the oven. It didn’t state weather to put the oven at 375 convention or conventional. So I reduced it to 350 at a conventional oven temp and they turned out beautifully!
Becky says
June 8, 2017 at 11:35 pmMy son brought me a bag of brownie brittle at the store today and I asked him how much it would cost.. He said $4. I said no way. But I came right home and searched for brownie crisps recipes on the net because that’s what I always do. I go home and get a recipe to make it myself. I’m gonna make us some brownie brittle. It will be a ton cheaper, freshly-baked, and maybe even tasste better. I love to cook and with 5 kids and all their friends coming and going I do a lot of cooking so we can eat yummy things and still stay within our food budget.
Sam says
June 11, 2017 at 3:56 pmI hope you LOVE the brownie brittle, Becky! It is definitely cheaper than the store-bought, and goes much further!
kim says
April 17, 2017 at 4:55 pmOutstanding! I have made two batches so far, and its the best!
They get a great crisp to them, and the coco powder makes for such a rich, deep chocolaty yumminess!
Made them exactly as you wrote the recipe, just had to play with my oven/time some. they are thin and cook fast. mine were done in about 10 min. but a touch to soft. so I turned off the heat, and put the pans back in till the oven was cool. worked perfect!!
I tried about 6 other recipes, and was never happy. The search as stopped! these are amazing!!!
thank you for sharing
Sam says
April 20, 2017 at 11:01 amLove love LOVE hearing this, Kim! I’m so glad that you were happy with the recipe, my goal was to make it as accurate as possible and I’m so glad you liked it as much as I did!!! Thank you so much for commenting! 🙂
Joy says
March 28, 2017 at 6:58 pmHi Sam, wanted to let you know I made the brownie britttle tonight…. it is wonderful! And the house smelled so yummy while it was baking. Also wanted to let you know I weighed it before we ate it, 21 oz. far more than that measly 4 oz. bag 🙂
Drizzled it with white chicolate… so pretty.
Sam says
March 30, 2017 at 8:56 amHi Joy! I’m so glad you liked the brownie brittle so much — it really does make the house smell great, too, doesn’t it! 🙂
And THANK YOU SO MUCH for measuring it! I knew it was more than the 4 oz bag 😉
Thank you so much for coming back and commenting to let me know how it turned out! Have a wonderful day!!
joy says
March 28, 2017 at 3:08 pmoh this is bad ( in very good yummy sort of way) … I should have never clicked on this recipe on pinterest … not only do I want to make this right now ( and I probably will) but then I saw all your other chocolate recipes!!!
time to stock up on cocoa powder and chocolate chips 🙂
thank you for posting. I cant wait to give it a try.