Servings 24 pieces
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 1/2 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.
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!