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.
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.
Nanette says
This recipe is incredible! Always a hit. Thank you. I want to try a red velvet version, should I just omit the chocolate chips?
Sam says
Hi Nanette! I haven’t tried a red velvet version, but you can definitely leave the chocolate chips out without issue. 🙂
Judy says
What size cookie sheets were used for this recipe. Than you.
Sam says
Hi Judy! I use a standard half size 13 x 18. 🙂
Joy says
Love these!! I was wondering if you or anyone else has tried to make them with almond flour. a lot of my family is gluten free. thank you!
Sam says
Hi Joy! I have not tried almond flour but maybe someone else can chime in with some help. 🙂
Ashley says
This recipe is amazing! Thank you so much! I am completely addicted. I used regular Hershey’s cocoa powder and semi sweet chocolate chips and it was absolutely perfect. I also topped mine with a light dusting of powdered sugar.
Sam says
I am so glad you enjoyed it so much, Ashley! 🙂
Sara says
Hi, thank you for the recipe!
Can I substitute the butter for oil?
Sam says
Hi Sara! I don’t recommend it here as the final product isn’t nearly as good. 🙂
Laurie H says
Hi! Just made these. What is the best way to store them? Thanks for sharing!! They’re great!
Sugar Spun Run says
Thank you for trying my recipe, Laurie! I am glad that you enjoyed it! You will want to store these in an airtight container at room temperature. 🙂
Jules says
Hi Sam, can I sprinkle some chopped walnuts on top of the brownie batter after spreading it thin?
Sugar Spun Run says
Hi, Jules! Yes, that should be fine. I hope that you enjoy it! 🙂
Lala says
Hi, i tried this recipe and idk why my sugar is not dissolving on the brownies.
I follow the recipe correctly. Idk what went wrong.
Sam says
I’m sorry I’m not quite sure I understand what’s going on here. Did you bake the brownie bark and have lumps of sugar remaining when you bit into it? If this is the case, is it possible there was too much sugar added?
Jamice Williams says
Oh my!! So yummy and easy to make. My husband is absolutely going to be happy tonight!
Sugar Spun Run says
I am so glad that you enjoyed the brownie bark, Jamice! I hope that your husband does too! Thanks for commenting. 🙂
Chelle says
making my second batch! Frist batch a few days ago; and they are so addictilicious!!! This second batch is for my daughter’s youth fellowship Christmas party… i think it will be very teens friendly!! 🙂
Sugar Spun Run says
I am so glad that you enjoyed the brownie bark, Chelle! I hope that the teens do too! Good Luck with your second batch! 🙂