If you like the thin, crispy, top crust from a pan of classic brownies or the crispy corners, then this Easy Brittle Brownie is just the recipe for you!
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There are few things in life as satisfying as a pan of freshly baked brownies. Everyone has their own personal idea of the perfect brownie, but whether you like them dense and gooey or thick and cakey, it’s hard to turn down a good brownie.
And unlike a lot of other desserts, there are actually some really great boxed mixes out there for brownies. Of course, sometimes you’re in the mood to spend an hour or two in the kitchen baking up something from scratch. But then there are times when you’ve just gotta have chocolate, like, right now. And boxed brownie mixes are perfect for those days.
All you have to do is add an egg or two, maybe some oil or water, pour it in a pan, and pop it in the oven. The hardest part of making brownies from a mix is waiting for them to cool so you can eat them!
Brownies are kind of like pizza—even if it’s not the best, hand-tossed, artisan pizza you’ve ever had, it’s almost always good.
And then, as if brownies themselves weren’t already tempting enough, someone went and dreamed up the delicious concoction that is brownie bark. If you’ve never had it, brownie bark is basically all the chocolatey goodness of brownies spread super thin and baked until it’s crispy.
I kind of think of it like brownie chips.
You know how the edges, and especially the corner pieces, in a pan of brownies, get a little crunchy around the outside? Those are everyone’s favorite pieces, and they even make brownie pans with individual squares so that each one has its own crispy edges.
I don’t know about you, but in my house, we practically fight over the corner pieces, and that’s exactly what brownie bark tastes like.
The first time I ever tried it, I found a brownie bark coupon in my local paper’s weekly ad and I thought, “Why not?” Little did I know, it would quickly become one of my favorite sweet tooth curing snacks.
If you just want to buy your brownie bark, Costco is one of the best places to find it. But where’s the fun in that when you can make your own at home?
And you know homemade always tastes soooo much better!
There are a lot of different varieties of brownie bark, like mint, peanut butter, and salted caramel, but I like the simplest one the best.
If you’re a chocolate lover, it’s probably pretty close to your idea of heaven—the batter is deeply chocolatey, packed with chocolate chips, and topped with a chocolate drizzle (and even more chocolate chips) after it’s baked. It’s basically death by chocolate in brownie bark form.
If you’re making brownie bark, nutrition probably isn’t your number one concern, but it is a relatively low-calorie snack as far as dessert goes. That is, if you only eat the serving size and not the whole pan, which, trust me, is no easy feat!
You could also make this recipe sugar free by using your favorite sugar free brownie mix and chocolate chips.
My brownie bark ingredients list is very short and consists of baking staples that you probably have in your kitchen all the time. It only takes a few minutes to throw together and definitely does not require you to be an expert baker, so it would be an awesome baking project to do with kids.
Once you try my recipe and see how easy (and scrumptious) it is, you’ll never want to buy brownie bark again!
Recipe Notes
Brownie Mix: My personal favorite is Ghirardelli Dark Chocolate brownie mix, which is what I used in this brownie bark recipe. The mix already contains chocolate chips, but I am a chocolate fiend and I added an additional 1/2 cup to it. If you use a mix that doesn’t have any chocolate chips in it, you might want to double the number of chocolate chips listed in the recipe to a full cup.
Assembly: This batter turns out pretty thick, and spreading it in a thin, even layer can be a challenge. Since it has chocolate chips in it, it’s on the chunky side and it takes a little more finesse to get the batter spread around the chips.
I like to use a small offset spatula (actually one of my all-time favorite kitchen tools) because it lets you move the batter around in smaller amounts and get it between all the chocolate chips. If you’re picky about the little details like I am, you can also use the tip of the spatula to move the chips around so they’re evenly dispersed.
Baking: The instructions in the recipe say to leave your brownie bark in the oven when it’s done, turn the oven off, and allow it to cool. This may seem like a strange step, but it really helps any remaining moisture to evaporate so the finished product turns out as crispy as possible. I promise it’s worth the wait!
Topping: A quart-size resealable plastic bag with a corner snipped off is a great makeshift piping bag for decorating desserts. For a thin drizzle of chocolate on your brownie bark, start by cutting the tiniest piece off the corner you can manage. You can always cut off more if you need to, but trust me—it doesn’t take much, and it’s way too easy to cut off too much and have to start over with a new bag.
I also like to sprinkle mini chocolate chips over the warm chocolate drizzle. It makes the brownie bark look really pretty and adds even more texture. If you don’t have any mini chocolate chips, you could use the regular sized ones, but the mini ones work better, so use them if you can find them!
If you want to add even more toppings to your brownie bark, salted caramel would be a delicious and decadent choice. You could also try using white chocolate instead of (or in addition to) semisweet for the drizzle.
More Brittle Recipes!
More Brittle Recipes!Cosmic Brownies – Amazing homemade, rich, fudgy topped with a wonderfully thick, chocolate ganache frosting.
Lemon Brownies – Sweet, fresh, bursting, intense lemon yumminess!
Dark chocolate Peanut Butter Truffle Brownies – Rich, Decadent, Deeply Chocolate with Peanut Butter filling and Dark Chocolate Peanut Butter Ganache!
German Chocolate Brownies -Perfect dessert with an extra thick layer of Pecan Frosting on top!
Brownie Cookies – Rich chocolaty decadence of brownies but with a surface crackle!
or, for something a little different, check out this Low Carb White Almond Chocolate Bark, from Little Pine Low Carb
Source: Slightly Adapted From Foodnetwork
Brownie Bark
Ingredients
- 1 box brownie mix
- 6 tablespoons unsalted butter, melted and cooled
- 1 large egg white
- 1/3 cup water
- 1/2 cup semisweet chocolate
Topping:
- 3/4 cup semisweet chocolate
- 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 300°F.
- Line a baking sheet (I used an 18 X 13 inch) with parchment.
- In a mixing bowl, combine the brownie mix, butter, egg white, 1/3 cup water, and chocolate chips until evenly combined. Turn out the mixture onto the parchment-lined baking sheet. Use an offset spatula to spread the mixture evenly, about 1/4 inch thick layer.
- Bake in the preheated oven until baked through and dry, 30-40 minutes. Turn the oven off, leaving the brownie bark in the oven, until the oven has totally cooled and the bark is dry.
- Meanwhile, make the topping. Place the 3/4 cup semisweet chips in a microwave-safe bowl. Melt on high for 30-45 seconds. Stir chips to melt completely. Pour melted chips into a quart resealable bag.
- Cut one corner and drizzle melted chocolate diagonally over brownie bark. Repeat and drizzle on the opposite diagonal. Sprinkle warm chocolate with mini semi-sweet chips. Allow to cool and set. Break apart or use a pizza cutter to cut in irregular shapes.
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Have you tried using oil instead of butter?
Hi, Lori. I haven’t tried this with oil, but that’ll work too. Enjoy!
I have been using this receipe for years; we don’t frost and i put the chocolate chips on after I spread it on the parchment. If you spread it thinner than the 1/4 inch and DON’T OPEN THE OVEN for a few hours after you shut it off, these are the crispiest every! I won’t use any other receipe. I haven’t made these in a while and I panicked when I couldn’t find the sheet I printed out years ago but so glad I found it online again! They are just as good as the store brownie brittle and so much cheaper.
CN u add walnuts to the recipie and less chic chips?
Hi, Lynne! I haven’t tried that, but yes, adding walnuts is a great idea. Let us know how it turns out 🙂
Has anyone tried freezing this?Can brownie brittle be frozen?
Hi Kim. No, I haven’t. I worry a little about the texture getting soggy. I wonder if it may need crisping in the oven after freezing. Let me know if you try it and what your results are 🙂 Best of luck <3
is the butter melted?
Yes, it is!
YUM! Was going to buy a bag and thought “bet I could make it cheaper”. I am glad I found your recipe. Followed directions perfectly. And it spread easily. I added some toffee chips cos…toffee. But easy to make and delish. Thanks for sharing your recipe.
Hi Kristen!
So glad you liked it! Thank you for sharing.
Just made the yummy brownie bark. I followed your recipe exactly. I will admit that I was a little nervous because of the previous posts about not enough liquid, etc. as for the batter being to thick, it was the perfect spreading consistency. I have no idea what the problem was because it turned out beautifully. I will definitely be making this again and again! Thank you for sharing
Hi Brenda! I’m so happy to hear that it worked out well for you. It has always worked out consistently well for me too!! I’m glad this recipe is a keeper for you. I hope you find lots more on our site <3
Had the same problem with the previous recipe. I knew it didn’t look right but went ahead with it anyway, but soon concluded it needed water and went with 1/3 C based on other recipes. I actually added a little than that as it seemed a little thick. They are in the oven as I write, so have to see what happens. Other recipes use about 2/3 C liquid between oil and water, so I think maybe more than just the 1/3 might be appropriate. You might want to experiment a little and revise.
Hi David. The batter recipe is very, very thick but has always worked out really well for me. I read through the recipe and confirmed all the measurements were correct and exactly what I use. Sorry, it wasn’t spot on for you. I really try to make sure all recipes are perfect before I post them so everyone can be consistently successful with them. I wonder if other people else had a problem with the batter being too thick?
Isn’t this recipe missing water? Following it now and….I just have powder in a bowl!
Hi Larry. You’re so right it needs 1/3 a cup of water. I’ve updated the recipe. I really hope I responded to you in time so you can fix it. So sorry about the mistake!
Will this recipe freeze and keep well? I want to make several batches ahead of time.
I have to admit I’m a little worried about the texture of the bark after freezing.
What size brownie mix did you use? What did you mean by using a rolling pin? Did you use it on the batter or after baked to make them thinner.
Hi Shirley, I used a 20 ounces box. A rolling pin can be used instead of a pizza cutter to break up the brownie brittle. I find that a rolling pin only works if you’re making a brownie brittle without the chocolate drizzle. Enjoy!
Made it. LOVED it! If you are the kind of person who just loves to eat those crisp corners on brownies, this is for you! I actually spread it in the pan with a rolling pin, which helped get it even. These and a cup of coffee….YUM! Thanks for another great recipe.
Hi Beverly. I’m so happy you liked the Brownie Brittle! I love your idea of using a rolling pin. Thanks so much for your creative idea and letting everyone know you like the recipe!!! Have a great 4th of July!
If the brownie mix calls for eggs and oil do you still add them or no?
Hi Renda. Ignore the box instructions and just use the brownie mix as you would an ingredient. The recipe does call for 1 large egg white, but thats the only egg for this recipe. 🙂 Enjoy!
Omg, I died with these pictures. My mouth immediately started watering! I’m definitely going to try this today, as soon as I get home. Thank you!!
I hope you enjoy 🙂