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Brownie Bark

Prep Time 10 minutes
Cook Time 25 minutes
Servings 24 3" squares (approximately)


  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large egg whites not from a carton
  • 1 cup sugar
  • 2 Tablespoons unsweetened cocoa powder I used Hershey's
  • ¼ teaspoon espresso powder optional, to enhance chocolate flavor
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon non-fat dry milk powder
  • 1 cup semi-sweet chocolate chips divided


  1. Preheat oven to 325 degrees F
  2. Line a large jelly roll pan or baking sheet with a pan sized piece of parchment.(Do not use wax paper for this.) I used a half sheet pan. Spray the parchment with cooking spray and set aside.
  3. In a small bowl, whisk together the flour, salt and baking soda.
  4. In a medium bowl, whisk the egg whites until frothy. I used my stand mixer to do this, but I’ve also done it by hand.
  5. Add the sugar, cocoa powder, espresso powder, oil and vanilla, beating until smooth.
  6. Whisk in the milk powder, then the flour mixture.
  7. Stir in only ½ cup of the chocolate chips reserving the remaining ½ cup of chips for later.
  8. Spread the batter on the parchment spreading it as thin as possible. Mine was about 14” by 10”.
  9. Sprinkle the remaining ½ cup of chocolate chips over the batter.
  10. Bake the bark for 20 minutes. Remove it from the oven, and cut it into squares using a long sharp knife or pizza cutter. I used a pizza cutter and had no issues slicing through the batter. Do not separate the pieces once cut.
  11. Return the pan to the oven, and bake for an additional 5 minutes. Remove it from the oven and cool on the pan.
  12. Once cool, break it into pieces. Store in an airtight container at room temperature. They stay chewy for at least two days, after that, they become Brownie Brittle. See? Now we’ve come full circle. Still delicious, but no longer chewy.

Recipe Notes

*Update 5-9-17: Make sure you use egg whites that you separated yourself.

*Do not use egg whites from a carton. They do not work as well as freshly separated egg whites.

*I only used an 1/4 teaspoon of espresso powder, but you can use up to a 1/2 teaspoon for more intense flavor. If you don't have espresso powder, instant coffee granules work as well.

Adapted from King Arthur Flour

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