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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 285kcal
Author Leigh Anne Wilkes

Equipment

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: 285kcal | Carbohydrates: 38g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 113mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg