Chocolate Brownie Bark

If you love brownies, but also love the snap of a crunchy cookie, have I got a recipe for you!!

This Chocolate Brownie Bark recipe is 1) easy 2) delicious and 3) good for you!  Ok, maybe not good for you as in healthy for you, but good for your psyche and great for your taste buds.

Chocolate Brownie Bark

You don’t need to use a mixer, but I think you get an extra thickness to the bark versus hand whisking.  Either will be fine; it’s more a matter of preference.

Whisk the egg whites until they are foamy, add in your remaining ingredients as directed, and then spread on a parchment-lined cookie sheet.  Top with some additional chocolate chips and you are off to the races!

Bake them, cut them, bake again for 5 minutes and then try not to eat them until they cool (very, very difficult to do, btw).  Once they cool, you just snap the pieces apart and devour!

Chocolate Brownie Bark

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Lastly, if you make Chocolate Brownie Bark, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chocolate Brownie Bark

Makes: 24 pieces

Prep Time: 15 minutes

Bake Time: 25 minutes

Total Time: 50 minutes


  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 large egg whites
  • 1 cup sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp espresso powder
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1 tbsp nonfat dry milk powder
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips


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. You can also use a stand mixer with the whisk attachment. Add the sugar, cocoa powder, espresso powder, 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 semisweet chocolate chips.

Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the dark 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.


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