New Recipe: Brownie Bark

I made these for yesterdays Warrior playoff game.  It was a winner, quick, easy, crisp outside edges giving you more of the "corner brownie experience" yet the center of the square was soft and chewy like the middle of a regular brownie.  I accidentally doubled the salt and since I didn't top it with  flaked salt it was salty but good. I'll back off the salt by 1/4 t. next time as indicated in my recipe but if you want to top it with flaked salt back off to 1/2 teaspoon as in the original recipe from The Chew's Carla Hall.

BROWNIE BARK

½ C. unsalted butter

½ C. semisweet chocolate chips

½ C. sugar

½ C. brown sugar

1 t. vanilla extract

2 large egg whites

⅓ C. flour

¼ C. cocoa powder

1 t. baking soda

¾ t. Kosher salt

Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.

Place 1-inch of water in a small saucepan and place over medium heat until simmering. In a medium, heatproof bowl, add butter, chocolate, sugar, dark brown sugar, and vanilla. Place on top of the simmering water and allow to melt. Stir until smooth. Remove and allow to cool to room temperature, about 5 minutes. Stir in egg whites.

In a medium bowl, add the flour, baking soda, cocoa powder and salt and whisk to combine. Add the flour mixture to the wet mixture. Stir until smooth. Pour batter onto the prepared baking sheet and spread to 1/4-inch thick. Place in the oven and bake for 15 minutes until dry and crisp. Remove from the oven and allow to cool completely. Break the brownie brittle into pieces and serve.

Note: Will keep in an airtight container for up to a week but believe me it won't last.