A few months ago my Mom asked me if we had tried making brownie bark with the brownie mix – and we hadn’t- but we went to work. What is brownie bark? Well it’s sort of a mix between and crunchy cookie and the crisp edges of a batch of brownies – it’s delicious that’s what it is!
My kids were super excited this make this because they I told them that this would be fun to bring on our road trips and then they were thinking this would be a yummy treat in their school lunch boxes and to take to the park too.
Tastes just like a crisp, chocolaty, brittle brownie!
This recipe is easy to make is top allergen free, gluten free and vegan. If you want to top with chocolate and mini chocolate chips you’ll want to use those that are safe for you.
This delicious brownie bark is made using our double chocolate brownie mix (which requires just oil and water to bake) and you can add that drizzle of chocolate on top and more mini chocolate chips if you’d like too.
The first step to making these is to gather all your ingredients and supplies.
Double Chocolate Brownie Bark
- Mixing bowl(s)
- Measuring cups
- Baking Pan
- Non-stick cooking spray
- Parchment paper
- Kate’s Safe & Sweet Double Chocolate Brownie Mix
- 1/3 cup of your Safe Oil
- 2/3 cup of water
(above amounts are what is need to make a full batch. If you are making a half batch adjust ingredient measurements as needed per packaging.)
Optional Topping Ingredients Needed:
- 1 cup melted chocolate
- about 1/2-3/4 cup miniature chocolate chips (more or less, it’s up to you!)
Brownie Mix Instructions:
- Preheat oven to 325°F. Lightly spray the side of the pan with non-stick cooking spray.
- Line the bottom of your pan with parchment paper.
- Be sure to use a large baking pan.
- In a medium bowl, blend the brownie mix, water, and oil together until smooth. Scrape the sides of the bowl as needed.
- Using an offset spatula or spatula, spread batter evenly into prepared pan. Note: batter will be thick.
- You want to spread this about the thickness of a potato chip and evenly (try to keep the edges even, otherwise they will be more likely to burn).
- Bake on middle rack for 25-30 minutes until you see that the brownie is getting crispy but not burnt on the edges.
- Remove from oven.
- Using a pizza cutter or sharp knife break apart with a knife or cut into pieces.
- Drizzle melted chocolate and mini chocolate chips on top if you’d like.
- Allow to completely cool prior to eating.
- You can speed up the chilling by placing into the refrigerator.
- If your oven does not bake evenly, turn the pan halfway through baking.
- The brownies will be little soft when it comes right out of the oven, but as it sits and cools it will become more crisp. Make sure to make your cut lines right away so it’s easy to break.
- Store these in an airtight container at room temperature.
- Brownie bark will remain fresh for up to one week (If it lasts that long!)
This is addictive! It’s crisp, thin, brittle and like eating a crunchy, snappy brownie.
Love brownies?! Check out more brownie recipes here.