Chewy Chocolate Brownie Bark #recipe

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.

Chewy Chocolate Brownie Bark #recipe

Chewy Chocolate Brownie Bark #recipe

Chewy Chocolate Brownie Bark #recipe

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Dessert

Chewy Chocolate Brownie Bark

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.
5 from 6 votes
Chewy Chocolate Brownie Bark #recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 24 pieces

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!

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Recipe adapted from King Arthur Flour.


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Nutrition

Calories: 102kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 46mg, Potassium: 18mg, Sugar: 13g, Vitamin A: 25IU, Vitamin C: 0.1mg, Calcium: 13mg, Iron: 0.3mg

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Comments

  1. 5 stars
    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.

  2. 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?

    1. 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.

      1. 5 stars
        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!

    1. 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!

  3. 5 stars
    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

  4. 5 stars
    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.

    1. 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.

    1. 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!

  5. 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!

  6. I made this the other day, and my husband came home mid-day for a few minutes. When I looked at how many he ate and took with him for later, I made a second batch. The second batch I did not spread so thinly, so they were crispy/chewy, but the first were all crispy. Both were addictive.

    1. Hi Becky – 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. I’ve never tried making this recipe without the dry milk powder, so I can’t say for certain what substitutes would work.

    1. Hi Garima – I’ve never tried substituting in another ingredient for the egg, so unfortunately I can’t provide any recommendations. Let me know if you find a substitute that works!

  7. I just made them and used normal milk and it was incredibly chewy and delicious!!!! I also used your donut hole glaze on top except I added some cocoa powder and it was AMAZING!!!!

  8. Just made 2 big trays they smell amazing. . I know they will be gone by tomorrow afternoon. .Tnxs for a great recipe

  9. Hi, Kelly! After buying the brownie brittle at Costco, I was eager to try making my own at home. I’m so glad I found your recipe! I had to substitute melted coconut oil for the vegetable oil, and I didn’t have espresso powder or dry milk powder, but I had mocha Frappe Freeze, which contains instant coffee. Even though it contained non-dairy creamer powder instead of real milk powder, the bark turned out great! I’ve made it twice now, and both times, it turned out a perfect thickness, as well as wonderfully crispy AND chewy. :). In a pinch, I think the substitutions I made worked well, but I’m looking forward to making it again, with the ingredients you list in the recipe. Thanks!

  10. Hi! I absolutely love this recipe and have made it for the second time today. Unfortunately the wax paper sticks to the brownies base after cooling and so make them inedible. Can I skip the wax paper and just lightly grease the baking sheet?

    1. Hi Vibha – The recipe states to line the baking sheet with parchment paper, not wax paper. You should never put wax paper in the oven.

  11. I veganized this recipe instead of eggs, used ground flax and water, and 1 small banana, beatened well. Mahalo!

  12. Just made these and all I can say is YUMMMM! Super easy and aside from the dry powdered milk, I had all of the ingredients on hand. I substituted dry powdered coffee creamer for the dry milk and they’re perfect! I used Ghirardelli 60% bittersweet baking chips and oh my! My mouth is so happy. Thanks for the recipe!

  13. I just finished cutting these into squares, and they are super crunchy. Not at all what I was looking for, although it tastes good. I followed the recipe exactly, except I sprinkled the top with crushed peppermint candy canes. Any ideas on what happened?

  14. Needed a quick chocolate fix so I made this tonight.
    Omitted the powdered milk (none on hand)
    and the chocolate chips (don’t like them in brownies).
    Increased the cocoa powder to a heaping 1/4 cup.
    Amazing!

  15. If I wanted it to be crunchy like brownie brittle I could just leave the dry milk all together or would I replace it with regular milk?

    1. Hi Laurie – This bark is a bit crunchy, similar to the store-bought version. I’ve never tried omitting the dry milk so I can’t say with certainty what effect that would have.

  16. Kelly, you’re a genius and a great cook. Everything that I’ve tried from your blog is delicious! I couldn’t thank you enough. I’ve been looking for this recipe and I’m sure yours is another masterpiece. Will be trying this soon. Thanks.

    1. Hello! I’ve never tried substituting in another ingredient for the oil, so unfortunately I can’t provide any recommendations.

  17. I just threw these into the oven! But I substituted the milk powder with malted milk powder. I’m hoping it will have the same texture but with a little barley taste to it!

  18. Hello!
    Love the Brownie Brittle–love even more to take those squares and toast up a marshmallow and make the best smore’s ever!! (I make this recipe with a gluten free flour blend (Better Batter Gluten Free Flour) and it works perfectly!) Cheers to a fun Summer!

  19. Well these look… AMAZING! Love the corner pieces too. I’m totally one of those people who destroys the pan by ripping off the edges.

  20. Alright thank you!
    Do you know if you need to add anything to the mix to make the texture like a brownie bark? Thanks! :)

    1. Hi Chrissy – I’m not a certified nutritionist, so I don’t provide calorie counts for any of my recipes.

  21. Thank you, Kelly, for your quick and helpful response!! I am thinking about making this for a work lunch on Friday. Who says health teachers can’t splurge every once in a while? :)

    1. Hi Julie – It can be found at almost all major grocery stores and will likely be located in the baking aisle.

  22. Looks great! I’m not about to go buy a bunch of dried milk for a tablsepoon’s worth though. Just did a bit of research on dry milk powder substitutes. One is coconut milk powder, the other is coffee creamer. I imagine it’s the powdered coffee creamer, not the liquid.

  23. I’d love to make this tonight but don’t have dry milk powder on hand. Is there anything I can use as a substitute?

    1. Hello! I’ve never tried making this recipe without the dry milk powder, so I can’t say for certain what substitutes would work. Unfortunately I do think you need the dry milk powder, as it really contributes to the texture of the batter, and thus the bark. I have several other brownie recipes that don’t call for dry milk powder that you’re welcome to try! Here are the recipe links:

      Chocolate Chip Brownie Cookies: https://www.justataste.com/2012/09/espresso-chocolate-chip-brownie-cookies-recipe/

      Raspberry Cheesecake Brownie Bites: https://www.justataste.com/2014/02/raspberry-cheesecake-brownie-bites-recipe/

      Marshmallow Brownies with Salted Almonds: https://www.justataste.com/2013/04/marshmallow-chocolate-brownies-salted-almonds-recipe/

  24. Amazing. I never would of thought of brownie bark and the chocolate chips on top are the perfect touch!

  25. What a fabulous idea! This looks way too addicting, which means I will definitely have to give this a try :). Can’t wait!!

  26. Note to self: never check your blog with an empty stomach! Brownie brittle sounds awesome and genius at the same time. And… my tummy is growling even more!

  27. Hi Kelly. I follow you on G+. I don’t make all of your recipes, but I love to look at them. This one, however (Brownie Brittle) I just couldn’t pass up. I’m just patiently waiting for them to cool down, so I can begin my long dessert course. Thank you so much for sharing your culinary explorations.

    1. Definitely, Layla! It’s such a small amount that the slight difference in texture shouldn’t matter. And adding espresso/coffee to chocolate always kicks up the flavor bigtime :) Enjoy!

  28. This is too seductively sweet and evil at the same time. Evil because if I eat it, I will have managed to violate seven different Doctors orders, What the Hell bring a pint of McConnel’s Peppermint Stick Ice cream and we can spread the Ice Cream on the Brownie Brittle or your choice of application. Yes of course you would be delicious in Peppermint.

  29. ahh Kelly this looks so good! dying to throw in some green chocolate chips for a st. patty’s touch :)

    1. Hi Daniel! 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. Hope that helps!

  30. My goodness these look and sound delicious! This is probably better than the one they sell at Costco and check out that simple list of ingredients too!

  31. Wait wait wait… there is an edges-only brownie pan??? NEED. Almost as much as I need all of this brownie brittle in my belly ASAP.

  32. This is pure genius, Kelly! Now, if only it was acceptable for me to eat this for breakfast!