This is an older post from 2012, written when Brownie Brittle first started appearing on store shelves. The version here is my homemade Brownie Bark. After a friend sent me a bag of the packaged brittle, I liked the flavor and crisp texture so much that I developed my own recipe. Over the years many copycats have appeared, and I’ve adapted the recipe to create a gluten‑free version as well. Making it gluten‑free was as simple as swapping the all‑purpose flour for a gluten‑free flour blend. I also experimented with a slightly crunchier, less brittle variation that uses a small amount of water; those adjustments are noted below.
Old Post for Brownie Bark
My friend Nancy (Tag Sale Tastes) introduced me to Brownie Brittle by sending a bag to sample. The whole family enjoyed it. Rather than drive to the store to buy more, I decided to recreate the cookie at home. I wanted the intense chocolate flavor of a brownie combined with an extra‑crisp, thin texture that wasn’t greasy or burnt tasting. After several test batches I settled on a version I liked. It’s not identical to the commercial product, but it delivers the same idea: very thin, very chocolatey shards of cookie.
Homemade Brownie Bark
This homemade Brownie Bark is thin, crisp and intensely chocolatey. The texture should be fragile and snappy, like shards of brittle, rather than thick or chewy. I tested multiple versions to balance crispness with a true brownie flavor. The finished bark makes a great snack, a topping for ice cream or a giftable tin item. Over time I also developed other bark variations—peanut butter, snickerdoodle and more—using the same thin‑spread technique.
Gluten-Free Brownie Bark
Converting this bark to gluten‑free is straightforward: replace the all‑purpose flour with an equal amount of a reliable gluten‑free flour blend. I tested a well‑known cup‑for‑cup blend and it worked nicely, producing a crisp, chocolatey bark that mirrors the original. The gluten‑free version pairs well with other thin cookies and shortbreads.
Crunchier Version
If you prefer a slightly crunchier, less brittle texture, try this adjustment: replace the flour with 70 grams of the gluten‑free blend, reduce the oil to 3 tablespoons, add 1 tablespoon of water, and increase the cocoa powder to 2 tablespoons. The result is a firmer crunch rather than an ultra‑thin brittle snap.
Brownie Bark from a Mix
If you want to make a version from a boxed gluten‑free brownie mix: combine one 20 oz box of gluten‑free brownie mix with 1/3 cup water, 1/3 cup oil and one egg. Spread the batter as thinly as possible on a parchment‑lined sheet pan and bake at 325°F for about 35–38 minutes. The thin spread is the key to achieving the bark texture rather than a traditional fudgy brownie.
Recipe
Brownie Bark
Author: Cookie Madness
Prep time: 10 mins | Cook time: 25 mins | Total: 35 mins | Servings: 8
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar plus 1 1/2 teaspoons granulated sugar
- 1 1/2 tablespoons Dutch‑process cocoa powder (good quality)
- 1/4 cup vegetable oil
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon nonfat dry milk powder (optional)
- 1/2 cup all‑purpose flour — aerate and stir before measuring (or substitute a cup‑for‑cup gluten‑free blend)
- 1/2 cup dark chocolate chips plus a couple tablespoons extra for topping
Instructions
- Preheat the oven to 325°F (165°C). Line a heavy 13×18 inch baking sheet with nonstick foil or parchment paper.
- In a mixing bowl, whisk the egg whites until foamy. Gradually whisk in the sugar until incorporated.
- Add the cocoa powder, oil and vanilla, whisking until smooth. Whisk in the salt and baking powder, breaking up any clumps, then whisk in the nonfat dry milk powder if using.
- Stir in the flour until the batter is smooth, then fold in 1/2 cup of the chocolate chips.
- Spread the batter onto the lined sheet pan as thinly and evenly as possible using the back of a spoon or a bench scraper. Thinness is essential for a crisp bark.
- Scatter a few additional chocolate chips over any areas that look sparse. The chips can clump, so place extras where needed.
- Bake on the center rack for 20 minutes. Remove the pan and, using a pizza cutter or knife, score the batter into shard‑like pieces without separating them fully. Return the pan to the oven and bake 5 more minutes.
- Remove from the oven and cool completely on the pan. Once cooled, break into irregular shards. If any pieces are thick and slightly chewy, return them to the oven at 250°F for 20 minutes, then cool again.
Notes
For a double batch, it’s easiest to make one batch, bake it, then repeat on a second sheet rather than doubling all ingredients at once—scaling thin sheet recipes can be tricky. If you don’t have nonfat milk powder, you can omit it; it adds a touch of crispness but is not essential. For a gluten‑free result, substitute an equal amount of a reliable cup‑for‑cup gluten‑free flour blend.
Keyword: Brittle, Brownie Bark