Healthy Almond Joy Brownie Bark

Yields: 12 servings

This homemade brownie bark is always a huge hit! It’s fudgy like my favorite brownies, tastes so rich and decadent (similar to 72% dark chocolate), and the fun toppings make it taste like the popular candy bars. (Almond Joys are my mom’s favorite, so she’s in love with this recipe!) Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or zip-topped bag.

½ cup (60g) white whole wheat flour or gluten-free* flour (measured like this)
½ cup (40g) unsweetened cocoa powder (measured like this)
⅛ tsp baking powder
¼ tsp salt
1 tsp unsalted butter or coconut oil, melted and cooled slightly
1 large egg white, room temperature
½ tsp vanilla extract
2 tbsp (30g) plain nonfat Greek yogurt
¼ cup (60mL) pure maple syrup
¼ cup (60mL) nonfat milk
2 tbsp (10g) sliced almonds
2 tbsp (28g) miniature chocolate chips
1 tbsp (5g) shredded unsweetened coconut

Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding in the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Spread the batter onto the prepared baking sheet in an even layer ⅛” thick. (An offset spatula like this really helps!) Sprinkle the sliced almonds on top first, followed by the miniature chocolate chips, and ending with the coconut. Gently press the toppings into the brownie batter with your hands.
Bake at 300°F for 11-13 minutes. Cool completely to room temperature on the baking sheet, and let the brownie bark sit for at least 3 hours at room temperature before slicing.

Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!

I don’t recommend using Dutched or special dark cocoa powder. The brownie bark already tastes very rich and dark chocolaty without it! Make sure you measure the cocoa powder correctly using this method or a kitchen scale (← that’s the one I own and love!); too much will make this brownie bark taste bitter.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

These are the sliced almonds that I used.

Shredded sweetened coconut may be substituted for the shredded unsweetened coconut.

You can easily add more of the toppings if you’d like!

{gluten-free, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/04/12/healthy-almond-joy-brownie-bark/