Brownie Batter Bark
Edible brownie batter gets sandwiched between layers of creamy white chocolate and semi-sweet chocolate, then chilled until firm enough to break into pieces! Whether you’re making a batch for yourself or sharing with friends, brownie batter bark is guaranteed to be a hit.
Servings: 24 pieces
Ingredients
- 2 cups white chocolate chips or 1 (12 oz) bag
- 2 tbsp vegetable oil divided
- 1 (18 oz) box brownie mix I like Ghirardelli double chocolate
- 1/2 cup softened butter 1 stick
- 1/4 cup milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp vegetable oil
- 1/4 cup mini chocolate chips
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat, then set aside. Heat-treat your brownie mix by pouring it into a microwave safe bowl and microwaving for 90 seconds, stirring every 30 seconds, or until it reaches 160 degrees F. Set aside.
- In a microwave safe bowl, combine white chocolate chips with 2 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
- Pour the melted white chocolate onto your prepared baking sheet and spread into a rectangle that’s roughly 9x13 inches in size. Transfer to the fridge or freezer to harden for about 15 minutes.
- While the chocolate sets, combine your heat-treated brownie mix with softened butter and milk. Mix to form a batter consistency, then evenly spread the brownie batter on top of the chilled chocolate layer.
- In another microwave safe bowl, combine semi-sweet chocolate chips with 1 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth, then spread the melted chocolate on top of the brownie batter.
- Immediately sprinkle with mini chocolate chips, then return to the fridge or freezer to chill for another 15-30 minutes. Break or cut into pieces before enjoying!