Chewy Chocolate Brownie Bark

Chewy Chocolate Brownie Bark might be a good recipe to expand your hor d'oeuvre collection. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 103 calories, 1g of protein, and 4g of fat each. This recipe from Just a Taste requires baking soda, espresso powder, cocoa powder, and vegetable oil. 9723 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns an improvable spoonacular score of 3%. Try Chocolate Chip Brownie Bark – Low Carb and Gluten-Free, Chocolate Chip Brownie Bark – Low Carb and Gluten-Free, and soft and chewy chocolate brownie protein bars for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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.

 

Step by step:

1. 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.

2. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.

3. Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in 1/2 cup of chocolate chips.

4. 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.

5. Bake the bark for 20 minutes.

6. 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.

7. Remove the bark from the oven and allow it to cool completely on the pan before breaking apart the pieces.

Nutrition Information:

covered percent of daily need