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Peppermint Brownie Bark

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoon of Hershey’s Dark cocoa powder
  • 3 tablespoons vegetable oil
  • 1 tablespoon plain whole milk yogurt
  • 1/4 teaspoon of vanilla
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking powder
  • 1/2 cup all-purpose flour
  • 1/2 - 3/4 cup chocolate chips
  • 4-5 candy canes crushed

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. Line a heavy duty 13×18 inch baking sheet with parchment paper or spray with non-stick cooking spray.

  2. In a mixing bowl, whisk the egg whites until foamy; gradually mix in the sugar; then mix in the cocoa powder, oil, yogurt, vanilla; mix in the salt and baking powder (making sure the baking powder doesn’t clump); add the flour (you can either stir in the chocolate chips now or sprinkle on spread batter later).

  3. Pour batter onto the cookie sheet and spread as thinly as possible using the back of a spoon or scraper.

  4. Bake at 325 degrees Fahrenheit on center rack for 20 minutes. Remove from oven and sprinkle crushed candy cane pieces over the cooked brownie bark (reserve about 1 tbsp).  Place back in oven at 325 degrees Fahrenheit for about 1-2 minutes until the candy cane pieces are slightly melt.  Remove from oven and immediately sprinkle with remaining candy cane pieces.  

  5. Let completely cool for 10-20 minutes.  When cool take a pizza cutter or knife and cut into pieces  – you want shards, similar to what you’d get if making peanut brittle