Name: Easy Brownie Bark (One Pan)
Prep time: 10 min
Cook time: 18 min
Total time: 45 min
Ingredients: ½ cup Unsalted Butter - melted; 1 cup Granulated Sugar; ⅓ cup Cocoa Powder - sifted; ¾ cup All-Purpose Flour - spooned and leveled; 2 large Eggs - room temperature; 1 teaspoon Vanilla Extract; ¼ teaspoon Salt; Optional: ½ cup Chocolate Chips - or chopped nuts

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Easy brownie bark transforms classic brownie batter into thin, crispy-edged chocolate sheets you break into jagged pieces. One bowl, one pan, 45 minutes total. No precision cutting, no fussy squares—just spread, bake, and snap into irregular shards with shiny tops and fudgy centers.

Quick Summary

This is the brownie for people who don’t want to wait for thick brownies to bake or cool. The thin layer bakes fast and cools faster, giving you chocolate satisfaction in under an hour. The edges crisp up while the center stays chewy, creating two textures in every piece.

Why This Recipe Works

Thin batter layer (¼ inch) bakes in 15-18 minutes instead of 30-40 for traditional brownies
High surface area creates maximum crispy edges—the best part of brownies
Breaking by hand gives rustic, snackable pieces instead of uniform squares
One-bowl method means minimal cleanup and faster prep
Sheet pan format yields 30-40 pieces from one batch

Ingredients Notes

Unsalted Butter – Creates the fudgy base and helps the bark break cleanly without crumbling

Granulated Sugar – Builds the shiny, crackly top surface that makes brownie bark visually distinct

Cocoa Powder – Use Dutch-process for darker color and smoother chocolate flavor, or natural for brighter, fruitier notes

All-Purpose Flour – Minimal flour keeps the texture tender and prevents cakey results

Eggs – Bind the thin batter and help it set quickly in the oven

Vanilla Extract – Amplifies chocolate flavor without adding extra sweetness

Salt – Balances sweetness and deepens chocolate intensity

Optional Mix-ins – Chocolate chips, chopped nuts, or sea salt flakes pressed into the batter before baking

How to Make Easy Brownie Bark

Mix the Batter

Melt the butter in a large bowl, then whisk in the sugar until the mixture looks glossy and slightly thickened. This step dissolves some of the sugar and creates that signature shiny top. Add the eggs and vanilla, whisking until smooth and uniform in color.

Sift the cocoa powder, flour, and salt directly into the wet ingredients. Fold with a spatula just until no dry streaks remain. The batter will be thick and spreadable, similar to cake frosting.

Spread and Bake

Line a rimmed half-sheet pan (18×13 inches) with parchment paper, leaving overhang on two sides for easy removal. Pour the batter onto the center of the pan and use an offset spatula to spread it into a thin, even layer reaching all corners. The layer should be about ¼ inch thick—thinner than traditional brownies.

If using mix-ins, sprinkle them evenly over the surface now and press gently so they stick. Bake at 350°F on the middle rack. The bark is done when the surface looks set and matte, with edges just starting to pull away from the parchment. The center should no longer look wet or shiny.

Cool and Break

Let the bark cool completely in the pan on a wire rack—this takes about 30 minutes. The texture firms up as it cools, making it easier to break cleanly. Use the parchment overhang to lift the entire sheet onto a cutting board.

Break the bark into irregular pieces by hand, starting from the edges and working toward the center. The pieces will naturally fracture along the thinnest spots. Store in an airtight container with parchment between layers to prevent sticking.

Pro Tip

Don’t skip the complete cooling step. Warm brownie bark will bend and tear instead of snapping cleanly. If you’re in a hurry, slide the entire sheet pan into the refrigerator for 15 minutes to speed up the process.

Expert Tips

Check doneness at 15 minutes by gently touching the center—it should feel set, not wet
The bark will look slightly underbaked; it continues firming as it cools
For extra-crispy edges, use a dark metal pan instead of light-colored aluminum
Press mix-ins firmly into the batter before baking so they don’t fall off when breaking
If the bark becomes soft after a day, crisp it in a 300°F oven for 5 minutes

Storage & Freezing

Store brownie bark in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent pieces from sticking together.

Freeze bark pieces in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 10 minutes before eating, or eat frozen for a fudge-like texture.

FAQ

Can I use a different pan size? Yes, but adjust baking time. A 9×13 inch pan creates thicker bark that needs 20-22 minutes. Smaller pans make the bark too thick and lose the signature crispy texture.

Why is my bark cakey instead of fudgy? You likely overbaked it or used too much flour. Check at 15 minutes and remove when the center just loses its shine. Measure flour by spooning into the cup and leveling.

Can I add toppings after baking? Yes. Drizzle melted chocolate, sprinkle flaky salt, or dust with powdered sugar once the bark is completely cool.

How do I get clean breaks? Cool completely before breaking. Warm bark bends and tears. If it’s still too soft, refrigerate for 10 minutes to firm it up.

Can I make this gluten-free? Substitute 1:1 gluten-free flour blend for all-purpose flour. The texture will be slightly more delicate but still works well.