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Halloween Brownie Bark


  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large egg whites do not use egg whites 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
  • 1/4 cup semi sweet chocolate chips
  • 3/4 cup chopped assorted candy


  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 the 1/4 cup of the chocolate chips.
  8. Spread the batter on the parchment spreading it as thin as possible. Mine was about 14” by 10”.
  9. Sprinkle chopped candy candy/toppings evenly over the top of 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 more crispy than chewy. Still delicious, just with a different texture.

Recipe Notes

*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.

*When you spread the batter on the pan, the chocolate chips in the batter not end up evenly distributed. Don't try to make them even, use the candy you're sprinkling on top to fill in any of the spaces.

*I give you a measurement for the candy; it's approximate. I basically just chopped up candy and kept adding it to the top until I had a good distribution of the different toppings. (I used Twix, Reese's Peanut Butter Cups, Snickers, mini M and M's, chocolate non-pareils, candy corn, sprinkles and candy eyes.)

Adapted from King Arthur Flour

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