Sunday, August 11, 2013

Low Fat Brownie Bark

During a visit to my in-laws a few months ago I was first introduced to a prepackaged version of Brownie Brittle.  Upon our arrival they were insistent we try this sweet treat.  After one bite I was sold and knew I needed to make this recipe healthier for more frequent enjoyment.

While I typically try to create original recipes for this one I decided just to modify an already established recipe.  After conducting a "Google" search I was surprised to only find a few recipes available online for "Brownie Brittle".  I decided to modify a recipe from Cookie Madness with my own healthier substitutions.  A few recipe substitutions later and a crunchy lower calorie snack was born!

Still wondering what exactly is Brownie Brittle?

In essence Brownie Brittle is a crunchy candy-like flat brownie.  The chewy brownie consistency is eliminated and an enormous amount of chocolate goodness is packed into a paper thin treat. If you like brownies you are sure to love brownie brittle!  This sweet treat is perfect for your next get together, to pack in the kiddos lunch, or just have around the house for a snack.  Did I mention one portion of this snack can be enjoyed for less than 100 calories?!

*Note:  This article has been modified since original post due to trademark requirements.  The original post was titled Low Fat Brownie Brittle.

Your family's dietitian,
Kristen Smith

Low Fat Brownie Bark

by Kristen Smith
Prep Time: 20 minutes
Cook Time: 25 minutes
Keywords: dessert
Ingredients (12 servings)
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoon of Hershey’s Dark cocoa powder
  • 1/8 cup vegetable oil
  • 1/8 cup unsweetened applesauce
  • 1/4 teaspoon of vanilla
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking powder
  • 1 tablespoons of nonfat dry milk powder
  • 1/2 cup all-purpose flour
  • 1/4 - 1/2 cup chocolate chips
1. Preheat the oven to 325 degrees Fahrenheit. Line a heavy duty 13×18 inch baking sheet with nonstick foil 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, applesauce, vanilla; mix in the salt and baking powder (making sure the baking powder doesn’t clump), then whisk in the nonfat milk powder; add the flour (you can either stir in the chocolate chips now or sprinkle on spread batter later).
3. Empty 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. With a pizza cutter or knife, cut into pieces without separating – you want shards, similar to what you’d get if making peanut brittle. Return to oven for 5 minutes.
5. Remove from oven and let cool completely. Pull apart. If not crunch return to oven.
Servings: 12 • Serving size: 1/12 • Calories: 94.2 kcal • Protein: 1.6 g • Sodium: 23.3 mg • Carbs: 15.0 g • Fat: 3.5 g • Fiber: 0.5 • Sugars: 8.6 g
Note: Recipe adapted from:
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  1. You beat me to it! When I was at my parents' last month, they also had a pre-packaged version and my brother nodded to me that that would be my next recipe to figure out. I can't wait to try your recipe! I am looking forward to trying your other recipes too. I found this one on Healthy Aperture (had my first pic accepted by them today).

  2. Ok, I've gotta admit - I had never heard of Brownie Brittle! Boy, am I glad you set me straight! How did this little gem escape my notice?!?! I can't wait to try this, and am thrilled you saved me the effort of healthifying it - perfect!

  3. Congrats My Utensils on the recent Healthy Aperture post!! It is such a great site!

    You will love this recipe!



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