Chewy Chocolate M&M Brownie Bark that’s crispy and chewy at the same time, with drizzles of melted chocolate and M&M candy.
Ingredients
- 1 egg white
- 100 grams (1/2 cup) caster sugar and granulated sugar
- 1 teaspoon vanilla extract
- 60 grams (1/4 cup) unsalted butter, melted
- 20 grams (1/4 cup) cocoa powder, sifted
- 70 grams (1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon salt
- 80 grams (1/2 cup) chocolate chips
- 1 tablespoon milk
- 1 tablespoon flavourless oil (see notes)
- 100 grams (2/3 cup) dark chocolate or milk chocolate
- 150 grams (1 cup) M&M’s
Instructions
- Line an oven tray with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add the egg white, caster sugar and vanilla and whisk together until smooth, approximately 1 minute or so.
- Add melted butter and mix until combined. Add cocoa powder, flour and salt and gently stir until a chocolate batter forms. Stir through chocolate chips.
- Finally, add the milk and oil and stir gently until smooth.
- Transfer your brownie batter onto your prepared tray and spread out to form a large rectangle, roughly 10 inches by 7 inches (25 cm by 18 cm).
- Bake for approximately 15-20 minutes (15 minutes for a more chewy bark, 20 for a more crisp bark). Leave to cool completely.
- Melt your chocolate in the microwave, stirring in between 15 second bursts, until smooth. Drizzle your chocolate over your bark. Press your M&M candy on top while the chocolate is warm.
- Leave for 10-15 minutes for the chocolate to set, then cut into slices.
Notes
Cocoa powder: Use an unsweetened cocoa powder or 100% natural cocoa powder. Plain flour: Go for plain flour or all purpose flour.
Chocolate chips: The chocolate chips add a lovely chew to the brownie bark. You can leave them out if you like – but I love the textural element they add.
Flavourless oil: A dash of oil helps to contribute to the chewy texture and ensuring the bark isn’t too dry. You can use any kind of flavourless oil you like – vegetable oil, grapeseed oil or a mild olive oil.
Milk: Just like the oil, the milk helps to give the brownie moisture for it’s slightly chewy texture. You can use any milk you have on hand. I usually use full fat or whole milk.
Dark chocolate or milk chocolate: To help stick the M&M candy, we use a little bit of melted chocolate. You can use dark chocolate or milk chocolate – whatever you like!
M&M’s: You can eat the brownie bark as is or adorn it with M&M candy like I did.
Storage: This easy Brownie Bark keeps well for days. You can keep it in an airtight container at room temperature. Or if you like a cold treat, you can pop it in the fridge. It will keep well for up to a week.
