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Toffee Brownie Bark
Crispy, crunchy, and chocolatey this brownie brittle is for all those who love the crispy edge pieces from the pan of brownies!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
Cook Time
25
minutes
Total Time
40
minutes
Servings
8
people
Calories
285
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Parchment Paper
Measuring Cups
Ingredients
2
egg whites
2/3
cup
sugar
2
Tbsp
cocoa powder
1/4
cup
canola oil
1/4
tsp
vanilla
1/4
tsp
salt
1/4
tsp
baking powder
1
Tbsp
non-fat dry milk powder
1/2
cup
flour
sift before measuring
1/2
cup
chocolate chips
extra for sprinkling on top
1/2
cup
toffee bits
Instructions
Line a cookie sheet with a silphat mat or parchment paper.
In a bowl whisk the egg whites until foamy
Add in sugar and then cocoa powder, oil and vanilla until smooth.
Add in salt, baking powder and powdered milk
Add the flour and stir until smooth.
Add in 1/2 C chocolate chips
Pour batter onto lined cookie sheet and spread as thinly as possible with back of spoon.
Sprinkle with a few more chocolate chips to fill in the holes and then sprinkle with toffee bits.
Bake in a 325 oven for 20 minutes.
Remove from oven and use a pizza cutter to cut into "shrad" shaped pieces.
Return to oven for 5 more minutes.
Remove form oven and cool. Break into pieces.
If any of the pieces are too thick and chewy you can return them to the oven at 250 degrees for 20 more minutes and then re-cool.
If your batter is thin enough though you shouldn't have a problem.
Nutrition
Calories:
285
kcal
|
Carbohydrates:
38
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
18
mg
|
Sodium:
113
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
31
g
|
Vitamin A:
191
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
1
mg