Calling all edges-only brownie fans! Chewy Chocolate Brownie Bark is a slightly crispy, most definitely chewy, chocolate chip-topped treat that makes it impossible to stop at just a taste. If you love crunchy brownie edges, this is the recipe for you!
Table of Contents
This chewy chocolate brownie bark 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.
Consider this your ultimate copycat brownie brittle recipe. And if you’ve never had it before, it’s essentially a flat, brittle-like snack made from a brownie batter that is spread thin and baked until it becomes crisp. The result is a crunchy, wafer-thin treat that delivers the rich chocolate flavor of brownies in a whole new texture.
Bottom line: If you’re always reaching for those crispy brownie edges, you’ll love brownie bark!
What’s to Love
- Irresistibly crunchy and chewy.
- Rich chocolate flavor.
- No-fuss ingredients.
- Perfect edges every time.
- Minimal cleanup.
- All-purpose flour: Adds structure and stability to this treat. Plus, it’s a pantry staple, so no need for extra trips to the store!
- Salt: A pinch of salt goes a long way in boosting the chocolate flavor and ensuring the perfect balance of sweetness.
- Baking soda: Make sure your baking soda is fresh for optimal leavening. To test, add a pinch to vinegar – if it fizzes, it’s good to go!
- Eggs: You’ll need 1 large egg + 1 large egg white. Using both the whole egg and an additional egg white contributes to the perfect balance of richness and structure, ensuring a chewy yet light texture in your brownie bark.
- Sugar: Just good ol’ granulated sugar.
- Cocoa powder: Just like in my skillet brownie recipe, go for the unsweetened cocoa powder – it’ll add a pure and intense chocolate flavor to your brownies.
- Espresso powder: I’ve noted in the recipe that this ingredient is optional but even if you’re not a coffee fan, I highly recommend adding it! It enhances the chocolate flavor without making it taste like coffee. It’s the secret ingredient in my brownie cookies recipe, too!
- Vegetable oil: Unlike my recipe for pecan pie brownies, I’ve opted for oil instead of butter for that perfect texture – it keeps things light and lets the rich chocolate flavor take the spotlight without any added buttery notes.
- Vanilla extract: If you have it, use homemade vanilla extract.
- Chocolate chips: Any kind is fine, but I love using a mix of dark and milk chocolate chips. This combo isn’t just a winner for brownie brittle; it’s my secret for the most irresistible chocolate chip cookies, too!
See the recipe card for full information on ingredients and quantities.
Kelly’s Note: The original recipe featured nonfat dry milk powder, but I’ve simplified it to eliminate the need for this obscure ingredient. But don’t worry! The result is even more delicious without any extra hassle.
Making copycat brownie brittle is a breeze. Just spread the brownie batter thinly on a baking sheet, similar to brittle candy. Then, bake it to crispy, chewy perfection. And don’t just stop at munching on this chocolatey snack; it adds a fun crunch to ice cream, yogurt or other desserts, too! Let me walk you through each step:
- Start by preheating your oven to 325°F and lining a baking sheet with parchment paper.
- Next, whisk together the flour, salt and baking soda. Set aside.
- In a separate medium bowl, whisk the egg and egg white until light and frothy. Add the sugar, cocoa powder, espresso powder, oil and vanilla, whisking until smooth.
- Add the flour mixture to the bowl with the other combined ingredients. Stir in half of the chocolate chips.
- Pour the batter onto the parchment paper, spreading it as thin as possible. 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. This step is what guarantees that perfect brownie bark texture.
- 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. No need to fight for the coveted brownie edge – it’s all yours!
- Any size baking sheet or jelly roll pan will work for this recipe, as long as it’s at least as big as a quarter sheet tray.
- Using an offset spatula is the easiest way I’ve found to spread the brownie batter into a thin, even layer. If you don’t have one, use the back of a spoon.
- Since oven temperatures can vary, keep a close eye on the brownie bark towards the end of the baking time to achieve the perfect texture. The edges tend to brown faster, so cover them with foil if needed to prevent over-browning.
- Elevate your brownie brittle with a sprinkling of sea salt flakes as soon as they come out of the oven. Just like my recipe for salted chocolate chip cookie bars, it takes these crispy brownies to the next level!
- A pizza cutter works really well to quickly cut the bark into squares after the first bake.
Store the brownie bark in an airtight container at room temperature in a cool, dry place for up to a week.
If it loses some of its crunch over time, you can reheat it in a low-temperature oven for a short period. This can help restore its original texture.
FAQs
Absolutely! Feel free to add chopped nuts, dried fruit or even crushed candy canes for a holiday touch.
Check the baking time and temperature. If it’s too soft, it might need additional time in the oven. Ensure that it’s baked until the edges are slightly crispy.
No, you don’t have to add espresso powder. It’s an optional ingredient, so feel free to leave it out if you prefer or if you don’t have it available. The brownie bark will still be tasty without it.
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Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, 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
- 1 large egg white
- 1 large egg
- 1 cup sugar
- 2 Tablespoons cocoa powder
- 1/2 teaspoon espresso powder (optional)
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 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 white and egg until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.
- Whisk the flour mixture into the egg 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.
Kelly’s Notes
- Any size baking sheet or jelly roll pan will work for this recipe, as long as it’s at least as big as a quarter sheet tray.
- Using an offset spatula is the easiest way I’ve found to spread the brownie batter into a thin, even layer. If you don’t have one, use the back of a spoon.
- Since oven temperatures can vary, keep a close eye on the brownie bark towards the end of the baking time to achieve the perfect texture. The edges tend to brown faster, so cover them with foil if needed to prevent over-browning.
- Store the brownie bark in an airtight container at room temperature in a cool, dry place for up to a week.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from King Arthur Flour.
Hi what can I use instead of egg as I don’t use eggs
This recipe might be hard to use a sub for (like a flax egg) since it’s such a thin consistency.
These are delicious! At first I was confused by the milk powder comments but I can only assume it was removed from the recipe as it’s no longer listed in the recipe. I did cut the sugar back to 3/4 cup and I used half C of semi sweet & half C of milk chocolate chips. Yummy! Be sure to let cool completely!
I’m so glad you enjoyed the recipe, NiKita! Yes, an older version of this recipe required “milk powder” but I just found that was a huge waste of money and ingredients, so I re-formulated the recipe to omit it. I think the updated version is even better than the original!
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!
can you use a brownie mix
Hi Doris – No, the brownie won’t have the same texture if you use a mix.
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.
So glad you enjoyed the recipe, Barb!
Just wondering why the dry milk powder and what else I could use
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.
Wish me luck! Going to try subbing non-dairy protein powder for the dry milk!
Would love to hear your results, Aviva!
Hi what substitute i can use for egg. I want to make it without egg.
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!
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!!!!
Awesome! So glad you enjoyed the recipe, Kirstin!
I made this today its amazing and chewy on the center but hard in the edge like crunchy why?
Hi Zainab – It will be slightly crunchy around the edges, where the brownie is inevitably thinner.
I want to try to make these. Do you use unsweetened or sweetened cocoa powder?
Unsweetened!
Just made 2 big trays they smell amazing. . I know they will be gone by tomorrow afternoon. .Tnxs for a great recipe
Enjoy them, Sharon!
Can these Brownie bark cookies be frozen?
Hi Sandy! I wouldn’t recommend freezing it, as the texture will change.
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!
Awesome! So glad you enjoyed the recipe!
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?
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.
I veganized this recipe instead of eggs, used ground flax and water, and 1 small banana, beatened well. Mahalo!
I wonder how these would be with salted caramel sauce drizzled over top or swirled in…
Delicious!
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!
Awesome! So glad you enjoyed the recipe!
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?
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!
Awesome! So glad you enjoyed it!
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?
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.
I really want to make these, but what is the relative size of the pan I should be using?
Thanks!
Any size baking sheet will work, as long as it’s at least as big as a quarter sheet tray. Enjoy!
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.
What can i use other than vegetable oil?
Hello! I’ve never tried substituting in another ingredient for the oil, so unfortunately I can’t provide any recommendations.
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!
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!
LOVE this s’mores idea, Stephanie!
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.
Alright thank you!
Do you know if you need to add anything to the mix to make the texture like a brownie bark? Thanks! :)
Will this recipe work with brownie mix?
btw…This looks rlly yummy!
Hello! No, the brownie won’t have the same texture if you use a mix.
Where is the calories for each square?
Hi Chrissy – I’m not a certified nutritionist, so I don’t provide calorie counts for any of my recipes.
I am so in love with this recipe, brownie bark for me all the way!
Perfect brownies! Pinned it!
Gorgeous! will definitely make this for the choc lovers at home. TQ for sharing :)
this looks divine kelly *drools!*
Hi Kelly – I made this and it was delicious. Thanks for the great recipe!
So glad you enjoyed the recipe, Lindsey!
You’re a friggin’ genius!
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? :)
Where the heck do you buy nonfat dry milk powder!?
Hi Julie – It can be found at almost all major grocery stores and will likely be located in the baking aisle.
Such a gooooooood idea!! These look fantastic!!
Ohhhh yes indeed-y. I will certainly be making these…I love a llll the corners!
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.
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?
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/
This looks delicious, Kelly! Love the idea of making brownies into brittle!
Amazing. I never would of thought of brownie bark and the chocolate chips on top are the perfect touch!
these will be popular with my family!
What a fabulous idea! This looks way too addicting, which means I will definitely have to give this a try :). Can’t wait!!
Anyone who’s NOT obsessed with the crispy edges is crazy!! These look amazing.
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!
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.
These look so yummm! Do you think I can replace the espresso powder with regular instant coffee powder?
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!
Ohhhh man, yesss please! This looks perfect!!
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.
Haha! I hear ya, Lowell :)
ahh Kelly this looks so good! dying to throw in some green chocolate chips for a st. patty’s touch :)
Is there a way to get around using dry milk powder?
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!
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!
Thanks, Meriem! It’s super addicting :)
Omg, I totally need to make these. Like, ASAP. I loveee the corner pieces!
mmmmm crispy chocolatey perfection!!!
Definitely making this after I get my hands on some milk powder!!
Genius idea! I would devour this in no time!
Thanks, Anna! I may or may not have eaten 6 servings in one sitting…
Brownie brittle?! Losing my mind over this.
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.
Haha! I know, Stephanie… that discovery was life-changing :)
This is pure genius, Kelly! Now, if only it was acceptable for me to eat this for breakfast!
Brownie BRITTLE?!! Gah! This looks awesome!
Thanks so much, Katrina!
Oh wow! These look amazing!! Love those chocolate chips on top!
Thanks, Tieghan!