If you’re an edges-only brownie fan, then Chewy Chocolate Brownie Bark just kicked those often contentious “Can I have the corner piece?” conversations to the curb.
This quick and easy recipe needs little explanation beyond its title: It’s chewy. It’s chocolatey. It’s a brownie. And it’s got that bark-like crunch. Throw it all together and you have a slightly crispy, most definitely chewy, chocolate chip-topped masterpiece that makes it impossible to stop at just a taste.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large egg whites
- 1 cup sugar
- 2 Tablespoons cocoa powder
- 1/2 teaspoon espresso powder (optional)
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 Tablespoon nonfat dry milk powder
- 1 cup chocolate chips, divided
Instructions
- Preheat the oven to 325°F. Line a baking sheet or jelly roll pan with parchment paper.
- In a small bowl, whisk together the flour, salt and baking soda. Set aside.
- In a separate medium bowl, whisk the egg whites until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.
- Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in ½ cup of chocolate chips.
- Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the remaining chocolate chips atop the batter.
- Bake the bark for 20 minutes. Remove it from the oven, and using a sharp knife, cut it into squares. (Do not separate the pieces.)
- Return the bark to the oven and bake it for 5 more minutes.
- Remove the bark from the oven and allow it to cool completely on the pan before breaking apart the pieces.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe adapted from King Arthur Flour.
Thank you! This recipe was easy to make and turned out great! I made 2 small changes: I combined steps and added all the dry ingredients together then mixed them into the egg batter after whisking the wet ingredients together. I also substituted 1 egg yolk for the dry milk powder since I did not have any in my pantry. Worked really well! Next time I try with GF flour for my GF friends.
Awesome! I’m so thrilled you enjoyed the recipe, Liza!
Hi! I would like to know if I can substitute the non-fat dry milk powder with regular full cream milk powder? And Is it really a must to the recipe? What if I go without it, what will happen then?
Hi there! The dry milk powder is needed so that the batter doesn’t become too thin, otherwise the brittle gets crazy crunchy and doesn’t retain any chewiness.
Just wanna let you know! Last Sunday, I baked this recipe! Was a blast!
Since there are no non-fat dry milk, I just bought readily available dry milk powder on the minimarket. You know those dry milk for young children. I just hope it works.
It was only half sucess for 1st batch (the middle is overbaked) I took them out at 20 minutes but it is already black choco at middle, but 2nd batch is perfect.
I baked the 2nd one at 18 minutes, cut them then pop them in again for 5 minutes.
I think my oven might be the one at fault haha.
Sweet but also not too sweet. And DEFINTELY Chewy. Thank goodness!
My twin niece and nephew like them. It was missing fast from the container. “Usually auntie cookies are not missing this fast.” This is one of the recipe where my baked goods was not thrown out, hit the dog in the head ,& it died. *jk*
Apparently, Auntie missing brownie bark indicated Auntie cookie this time is indeed edible. *grimaced*
I had tips to give though. I think we should paint some butter on the parchment paper before pouring any dough on it so it is easier to remove the brownie from the paper.
I can remove it but still it is hard since the paper can rip at times.
Really thanks for the recipe. I love them!
So glad you enjoyed it!
Has anyone tried this with gluten free flour? I used to love brownie brittle, but cannot have the gluten now.
Hi Bonnie! You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this substitution so I’m not sure what the result would be. Curious to hear your results if you give it a shot!
I made 2 batches but in the second batch I forgot the dry ingredients (flour, baking soda, salt) accidentally but they still turned out really good!!
Thanks
I’m so thrilled you enjoyed the recipe, Jody!
i’ve had a craving for brownies for months. i’ve prowled sites looking for my kind of brownie. i don’t like gooey, i don’t like super rich, i don’t like soft. found yours and made these last night. such an easy recipe. and exactly the way i love my brownie – those edges! thank you for the perfect recipe, kelly.
Yay! I’m so thrilled you enjoyed the recipe, Jude!
This is my son’s favorite recipe!!!just fantastic
Woohoo! Love hearing this, Gillian!
just right!
I’m thrilled you enjoyed the recipe!
could I use brownie mix instead?
Hi! No, the brownie won’t have the same texture if you use a mix.
What can I use to substitute for dry milk powder?
Hi Ashley! I’ve never tried making this recipe without the dry milk powder, so I can’t say for certain what substitutes would work.
These were perfectly crisp and chewy! Thanks for a great recipe, Kelly!
Awesome!
Hi… do you think I can make a peanut butter version of this? Not sure how much peanut butter I should add.
Hi Cicelia – I have never added peanut butter to this recipe so unfortunately I can’t say what the resulting texture would be. However, instead of chocolate chips, you could use peanut butter baking chips. Let me know if you give it a shot!
These were so delicious. I should add that instead of adding the dry milk, I opted to use 1 whole egg and 1 egg white (using the yolk as the dry milk replacement). The egg and egg white frothed up nicely and I had that beautiful shiny, thin crispy top. These were a huge hit!
Thrilled to hear you enjoyed the recipe, Rebecca!