Description
Homemade peanut butter cup brownie bark delivers rich chocolate and creamy peanut butter in a crisp, irresistible treat. Chocolate lovers will savor this quick dessert that satisfies sweet cravings with minimal effort.
Ingredients
Scale
- 2 large egg whites
- 1 cup (200 g) sugar
- ¼ cup (60 ml) vegetable oil
- ½ cup (60 g) all-purpose flour (like King Arthur)
- 3 tbsps unsweetened cocoa powder
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (85 g) semi-sweet mini chocolate chips
- ¼ cup (60 ml) heavy cream
- 16 peanut butter cups (chopped or whole)
- Coarse salt (optional)
Instructions
- Preparation: Adjust oven rack to middle position and preheat to 325°F. Line a 15×10-inch baking sheet with parchment paper, lightly spraying both sides for secure placement.
- Dry Ingredient Blend: Whisk flour, salt, and baking soda in a small bowl until uniformly combined, creating a smooth dry mixture.
- Egg White Transformation: Whip egg whites using an electric mixer until soft peaks form, creating a light and airy texture.
- Wet Ingredient Fusion: Fold sugar, cocoa powder, vegetable oil, and vanilla extract into the whipped egg whites, blending on medium speed until achieving a silky, homogeneous consistency.
- Batter Assembly: Gently incorporate the flour mixture into wet ingredients on low speed, mixing until just combined. Delicately fold in chocolate chips, ensuring even distribution without overworking the batter.
- Baking Process: Spread batter evenly across the prepared pan using a spatula, creating a uniform layer. Bake for 25 minutes until the surface sets and edges look slightly crisp.
- Cooling and Ganache Preparation: Remove from oven and cool completely on a wire rack. Meanwhile, place chocolate chips in a heat-resistant bowl and warm heavy cream until small bubbles appear around the edges.
- Ganache Finishing: Pour hot cream over chocolate chips, cover with foil, and let sit for 5 minutes. Whisk until smooth, then drizzle evenly across the cooled brownie surface.
- Final Touches: Arrange peanut butter cups strategically on top of the ganache, gently pressing to adhere. Optional: Sprinkle with coarse sea salt for enhanced flavor profile.
- Serving Preparation: Refrigerate for 20 minutes to set ganache. Lift brownie bark from pan using parchment paper, slice into squares with a clean chef’s knife, wiping blade between cuts.
- Storage Instructions: Store in an airtight container in a cool, dry location. Best consumed within 36 hours for optimal texture and flavor enjoyment.
Notes
- Precise Pan Preparation: Line baking sheet completely with parchment paper and lightly spray to prevent sticking and ensure easy removal of brownie bark.
- Mixing Mastery: Beat egg whites until soft peaks form for light, airy texture; mix wet and dry ingredients minimally to avoid tough brownies.
- Ganache Technique: Let melted chocolate sit covered for 5 minutes before whisking to create smooth, glossy ganache without breaking the chocolate.
- Storage Savvy: Keep brownie bark in airtight container at room temperature, consuming within 36 hours to maintain optimal texture and flavor quality.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 181
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg