Brownie bark



10 min


40 min


24 pieces

Brownie bark

Photo, Liam Morgan.


  • 2 egg whites
  • 2/3 cups granulated sugar
  • 1/4 cup unsalted butter , melted and cooled
  • 1/2 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk chocolate chunks


  • PREHEAT oven to 325F. Line a rimmed baking sheet with parchment that hangs over the edge by 1 in. Whisk egg whites in a large bowl until foamy. Whisk in sugar, butter and vanilla. Whisk flour, cocoa powder, baking powder and salt in a small bowl. Stir into egg white mixture. Pour onto prepared sheet and spread evenly. Sprinkle chocolate evenly over top.
  • BAKE for 20 min. Remove and cut into 24 squares. Return to oven and continue baking until top is no longer shiny, about 5 min. Let stand on a rack for 5 min. Slide parchment with bark onto rack and cool completely. Store bark in an airtight container up to 1 week.

Chatelaine Quickies: Caramel skillet s'mores

Nutrition (per piece)

  • Calories
  • 69,
  • Protein
  • 1 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 3 g,
  • Sodium
  • 34 mg.

Chocolate Toffee: Sprinkle bark with ¼ cup toffee chips before baking.
Chocolate Peanut: Sprinkle bark with ½ cup unsalted halved peanuts.
Chocolate Coconut: Sprinkle bark with ¼ cup shredded unsweetened coconut.

  • Visit our Holiday Cookies page for 160 recipes