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    Home » Chocolate » Double Chocolate Brownie Bark

    Double Chocolate Brownie Bark

    Jun 18, 2014 · Modified: Dec 14, 2021 · by Sarah Mir

    Think chocolatey chewiness, like the very edge of a pan of brownies, but a whole sheets worth. That my friends is brownie bark and when I saw this recipe by the talented Becky (just look at those pictures!) over at A Bite of Becky I knew this had to happen asap. Also ice cream season summer means that I always have egg whites to spare and this seemed like a far better use for them than my thousandth omelet. It is also very easy to whip up.

    My first batch had the 2 tbsp of Cocoa powder that Becky recommended but my El Camino cocoa is clearly made of weaker stuff because I ended up with these.

    IMG_4521

    At 3tbsp however magic happened - I am talking dense dark chocolatey magic, the kind that makes it difficult to eat just one piece even though rationally you know one piece ought to be enough. Add on a sprinkle of sea salt and resisting is just not an option.

    Double Chocolate Brownie Bark

    These are best the day they are made and keep well for an additional 2 days.

    Double Chocolate Brownie Bark

    Double Chocolate Brownie Bark

    2 large egg whites
    1 cup granulated sugar
    3 tbsp cocoa powder
    ¼ cup vegetable oil
    1 tsp vanilla extract
    ½ cup all purpose flour
    ¼ tsp salt
    ¼ tsp baking soda
    ½ tsp cornstarch
    1 tbsp dry milk powder
    1 cup chocolate chips
    Sea salt for sprinkling (optional)

    Preheat the oven to 325. Line a baking sheet with a piece of greased parchment paper. Whisk together the flour, salt, baking soda, cornstarch and milk powder and set aside.

    IMG_4490

    Beat egg whites till frothy. Gradually add sugar and beat until the mixture forms soft peaks i.e. when you take the beaters out the meringue will form soft peaks that will curl over.

    IMG_4499

    Mix in the cocoa powder, oil, and vanilla. Fold the dry ingredients into the wet ingredients until the batter is smooth and combined.

    IMG_4511

    Carefully spread the batter onto your parchment lined baking sheet. An offset spatula is best for this. Sprinkle with the chocolate chips and bake for 20 minutes. Take the pan out, score the bark into squares with a knife and then put back into the oven for 5 minutes.

    Double Chocolate Brownie Bark

    Take the pan out and let the bark cool, once it has cooled then break it into pieces and store into an airtight container for up to 3 days.

    Double Chocolate Brownie Bark

    Double Chocolate Brownie Bark

    « Bhindi ki Sabzi or Spicy Pakistani Style Okra
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    Reader Interactions

    Comments

    1. thomasvinicombe says

      June 18, 2014 at 1:43 pm

      This sounds great! I love the idea of this, thank you for posting it 🙂

      Reply
      • sarahjmir says

        June 18, 2014 at 7:29 pm

        Thanks for coming by! Hope you try it 🙂

        Reply
    2. Faaiza.O says

      June 18, 2014 at 9:28 pm

      Ahhh this looks amazing!! Sarah, if I can't lose this baby weight I'm blaming you! Thanks a lot 😉

      Reply
      • sarahjmir says

        June 18, 2014 at 10:09 pm

        hahaha thanks :p my baby weight isn't going anywhere either - probably because my mixer and ice cream machine have turned into my most used appliances :/

        Reply
    3. MyNinjaNaan says

      June 19, 2014 at 2:52 am

      this is just not right, and not fair. We need to live closer to each other so that we can share these amazing goodies!

      Reply
      • sarahjmir says

        June 19, 2014 at 1:35 pm

        What are the rules on mailing food across the border?

        Reply
    4. mommycookforme says

      June 19, 2014 at 7:02 am

      Delicious!!

      Reply
      • sarahjmir says

        June 19, 2014 at 1:34 pm

        why thank you! 🙂

        Reply
    5. Traditionally Modern Food says

      June 19, 2014 at 2:49 pm

      Looks heavenly.. Sarah you r making me drool

      Reply
      • sarahjmir says

        June 19, 2014 at 9:34 pm

        Mission accomplished 😉

        Reply
    6. salmadinani says

      June 20, 2014 at 1:49 am

      I'm always pinning when I get to your site. I guess that's a good thing 🙂 those look amazing, can't wait to try them.

      Reply
      • sarahjmir says

        June 20, 2014 at 10:32 am

        Thanks Salma, makes me happy to hear that 🙂

        Reply
    7. Emilie Jonsson says

      June 20, 2014 at 6:30 am

      Hi!

      Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on Recipes.in so that we could link to your blog.

      Recipes.in is a search engine that compiles the best Indian cooking sites and blogs from the Internet. We are one of the largest in the world with sites in 37 markets and several hundred blogs are already enrolled here and benefit from the traffic we are sending to their sites.

      To join Recipes.in, just go to recipes.in/add-your-food-blog

      Sincerely,

      Emilie
      Recipes.in

      Reply
    8. Kloesunny @ Kloe's Kitchen says

      July 07, 2014 at 10:47 pm

      This looks amazing!

      Reply
      • sarahjmir says

        July 08, 2014 at 8:19 am

        Thank you so much!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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