From: Art of Gluten-Free Baking (artofglutenfreebaking.com)
Brownie Bark
-from Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed, by Silvana Nardone
Ingredients
1/2 cup dairy-free, semisweet mini chocolate chips, plus more for sprinkling (I used 2 tablespoons for sprinkling)
2 tablespoons unsweetened cocoa powder
2 1/2 tablespoons canola oil (I used brown rice oil)
1 1/2 tablespoons water
2 large egg whites, at room temperature, beaten until frothy
1/2 cup sugar
6 tablespoons “My Gluten-Free All-Purpose Flour” (I used my own mix because I didn’t have the ingredients to make hers—but hers is awesome, too!)
1/8 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 300 degrees F with racks in the middle and upper third. Line two baking sheets with parchment paper.
In a medium microwavable bowl, melt together the chocolate chips, cocoa powder, oil and water on medium power until almost melted, about 30 seconds; whisk until smooth and let cool.
Whisk the egg whites, sugar, flour, baking soda and salt into the melted chocolate until smooth and shiny. Spread the batter evenly on the baking sheets and sprinkle with some chocolate chips. [I used 1 tablespoon extra chocolate chips per pan]. Bake, switching the pans from top to bottom and front to back halfway through, until crisp around the edges, about 25 minutes. Cool completely on a rack. To serve, break apart into pieces. (The bark will keep in an airtight container for up to 1 week) [Jeanne’s note: I don’t think they will last anywhere near to a week—in our house they barely made it through 2 days before we ate them all!]