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    Home ยป Recipes ยป Candy

    Brownie Bark

    Updated: May 3, 2019 โ€ข Published: May 3, 2019 by Sam Merritt โ€ข 89 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Thin, crispy, brittle Brownie Bark

    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! 

    Stack of brownie brittle

    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.

    Overhead of chocolate covered brownie bark

    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.

    How to make brownie brittle: spread batter to potato chip thickness on parchment using spatula

    making brownie brittle: spread batter thin and top with chocolate chips

    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.

    stack of brittle brownie bark

    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!

    Other Recipes You Might Like:

    • Chocolate Chip Cookie Brittle
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    Stack of brownie brittle

    Brownie Bark

    A snappy, crunchy, brittle and EASY made-from-scratch recipe for brownie bark. 
    Be sure to check out the how-to VIDEO at the bottom of the post!
    4.88 from 24 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Candy, cookie, Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 50 pieces
    Calories: 69kcal
    Author: Sam Merritt

    Ingredients

    • 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

    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.
      4 Tablespoons (56 g) unsalted butter, 1 ¼ cups (215 g) semisweet chocolate chips
    • Stir in cocoa powder and then sugar (mixture may be thick, that's OK).
      ½ cup + 2 Tablespoons (125 g) sugar, 3 Tablespoons Dutch processed cocoa powder
    • Add egg whites and vanilla extract, stir well.
      2 large egg whites, 1 teaspoon vanilla extract
    • In separate, medium-sized bowl, whisk together flour, baking soda, and salt.
      ¾ cup (95 g) all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
    • Gradually stir flour mixture into chocolate mixture until completely combined.
    • Stir in milk and water until evenly combined.
      2 Tablespoons milk, 1 Tablespoon water
    • 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.
      ¾ cup (125 g) dark chocolate chips or dark chocolate melting wafers
    • 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

    Serving: 1piece | Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe for Brownie Bark was originally published 08/22/2016. Re-shared with more information and new video on 05/03/2019.

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    Reader Interactions

    Comments

    1. Camila U

      November 11, 2021 at 9:44 am

      5 stars
      These were delicious! I whipped the egg whites with the sugar before adding the chocolate mixture. I also accidentally melted all of the chocolate chips before realizing that the mixture was supposed to be divided. Lol. Anyway, they still came out super crunchy and stayed crunchy overnight in the humidity! Will definitely make it again and maybe add some peppermint extract and candy canes for a festive twist.

      Reply
      • Sam

        November 11, 2021 at 2:25 pm

        So glad to hear they were a hit, Camila! Love the sound of adding some candy canes, yum!

        Reply
    2. selah

      June 30, 2021 at 3:06 pm

      Hi Sam,
      What should the texture be when it comes out of the oven? SHould in be soft or already crunchy? Thank you!

      Reply
      • Sam

        June 30, 2021 at 9:05 pm

        Hi Selah! It’s going to be a little soft when it comes right out of the oven, but as it sits and cools it will become more crisp. Make sure to make your cut lines right away so it’s easy to break. ๐Ÿ™‚

        Reply
    3. Chandra Persaud

      April 19, 2021 at 11:40 pm

      How many grams of AP flour is 3/4 cup?

      Reply
      • Sam

        April 20, 2021 at 12:47 pm

        Hi Chandra! 95 grams. Sorry for not noting it in the recipe, I will be sure to add that. Enjoy!

        Reply
    4. amani

      April 06, 2021 at 10:58 am

      could i use some other liner than parchment paper?

      Reply
      • Sam

        April 06, 2021 at 2:19 pm

        Hi Amani! I’m not sure of a good alternative here. Aluminum foil might work but I don’t know for sure. ๐Ÿ™

        Reply
      • Katie

        April 18, 2021 at 10:50 am

        5 stars
        Delicious recipe! My first batch I took out at 17 mins, yet it needed to be in a couple mins more. Still good, but a little chewy, which just took longer to chew. A quick dunk in coffee softens it quick! I accidentally forgot about the second batch, so it burned a little, but is perfectly crunchy. Iโ€™ll make these more often, and get the timing right, and probably spread out more. Thanks for the recipe Sam! Itโ€™s perfect! I love crunchy things.

        Reply
        • Sam

          April 18, 2021 at 9:52 pm

          I’m so glad you enjoyed it so much, Katie! ๐Ÿ™‚

    5. Shikha

      February 02, 2021 at 5:52 am

      Can dis be made eggless substituting the eggs for flaxmeal?

      Reply
      • Sam

        February 02, 2021 at 9:39 pm

        Unfortunately I am not sure how it will turn out. If you do try it I would love to know how it goes. ๐Ÿ™‚

        Reply
    6. Nanette

      December 23, 2020 at 9:54 am

      5 stars
      This recipe is incredible! Always a hit. Thank you. I want to try a red velvet version, should I just omit the chocolate chips?

      Reply
      • Sam

        December 23, 2020 at 9:15 pm

        Hi Nanette! I haven’t tried a red velvet version, but you can definitely leave the chocolate chips out without issue. ๐Ÿ™‚

        Reply
    7. Judy

      October 23, 2020 at 2:10 pm

      What size cookie sheets were used for this recipe. Than you.

      Reply
      • Sam

        October 23, 2020 at 5:37 pm

        Hi Judy! I use a standard half size 13 x 18. ๐Ÿ™‚

        Reply
    8. Joy

      August 31, 2020 at 9:01 am

      5 stars
      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!

      Reply
      • Sam

        August 31, 2020 at 11:25 am

        Hi Joy! I have not tried almond flour but maybe someone else can chime in with some help. ๐Ÿ™‚

        Reply
    9. Ashley

      June 13, 2020 at 9:08 pm

      5 stars
      This recipe is amazing! Thank you so much! I am completely addicted. I used regular Hersheyโ€™s cocoa powder and semi sweet chocolate chips and it was absolutely perfect. I also topped mine with a light dusting of powdered sugar.

      Reply
      • Sam

        June 15, 2020 at 11:53 am

        I am so glad you enjoyed it so much, Ashley! ๐Ÿ™‚

        Reply
    10. Sara

      June 11, 2020 at 2:39 pm

      Hi, thank you for the recipe!
      Can I substitute the butter for oil?

      Reply
      • Sam

        June 14, 2020 at 1:44 pm

        Hi Sara! I don’t recommend it here as the final product isn’t nearly as good. ๐Ÿ™‚

        Reply
    11. Laurie H

      May 12, 2020 at 7:06 pm

      Hi! Just made these. What is the best way to store them? Thanks for sharing!! Theyโ€™re great!

      Reply
      • Sugar Spun Run

        May 12, 2020 at 9:27 pm

        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. ๐Ÿ™‚

        Reply
    12. Jules

      May 06, 2020 at 9:20 am

      Hi Sam, can I sprinkle some chopped walnuts on top of the brownie batter after spreading it thin?

      Reply
      • Sugar Spun Run

        May 06, 2020 at 9:30 am

        Hi, Jules! Yes, that should be fine. I hope that you enjoy it! ๐Ÿ™‚

        Reply
    13. Lala

      April 04, 2020 at 1:49 am

      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.

      Reply
      • Sam

        April 06, 2020 at 9:55 am

        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?

        Reply
    14. Jamice Williams

      January 14, 2020 at 2:17 pm

      Oh my!! So yummy and easy to make. My husband is absolutely going to be happy tonight!

      Reply
      • Sugar Spun Run

        January 14, 2020 at 3:48 pm

        I am so glad that you enjoyed the brownie bark, Jamice! I hope that your husband does too! Thanks for commenting. ๐Ÿ™‚

        Reply
    15. Chelle

      December 20, 2019 at 1:21 am

      5 stars
      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!! ๐Ÿ™‚

      Reply
      • Sugar Spun Run

        December 20, 2019 at 5:52 am

        I am so glad that you enjoyed the brownie bark, Chelle! I hope that the teens do too! Good Luck with your second batch! ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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