I have some good stuff for you guys today – a recipe that involves lots of chocolate (including M&M’s!). We’ve been doing a lot of baking at our house lately. That’s probably my favorite thing about winter. I love being able to turn the oven on, bake something delicious, and have the house smell awesome. \
And there aren’t too many things that make the house smell better than brownies – or in this case brownie bark.
This M&M Brownie Bark recipe makes crispy, chocolaty brittle that’s full of M&Ms and mini chocolate chips. It’s totally delicious, and it’s perfect for snacking or gifting.
Now, if you like things a little more on the chewy/crisp side, you can use a smaller baking sheet. You’ll end up with a brittle that is similar to the edge of a brownie. Whether you go crispy or chewy/crisp, you’ll end up with a yummy, chocolate treat!
M&M Brownie Bark Recipe
- 1/4 cup (60 g) all-purpose flour
- 3 tablespoons (15 g) Dutch processed cocoa powder
- 1/4 teaspoon baking soda
- Pinch or two of salt
- 2 large egg whites
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar packed
- 1/4 cup (50 g) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (120 g) M&M candies (or more to taste)
- Preheat the oven to 350 F. Line a jelly roll pan with a piece of parchment paper or a nonstick baking mat.
- Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
- In a separate medium-sized bowl, whisk together the egg whites.
- Add the sugars, oil, and vanilla, whisking until smooth and well-combined.
- Whisk in the flour mixture until just incorporated.
- Spread the batter in the prepared pan. You’ll want it to be spread as thin as possible.
- Sprinkle M&M's over the batter.
- Bake for 20 minutes.
- Let the bark cool in the pan until it reaches room temperature.
- When the bark is at room temperature, break it into pieces.
- Store at room temperature in an airtight container.
adapted from King Arthur Flour