.5 c sugar (heaping - a little more than ½ c is totally fine)
1.5 T dark cocoa powder
.25 c vegetable oil
.25 t vanilla
.25 t salt
.25 t baking powder
.5 c flour
.5 cup mini chocolate chips
a few additional Tablespoons of mini or regular-sized dark chocolate chips (optional)
Instructions
Preheat oven to 325 with a rack in the middle of the oven. Line a heavy duty 13×18 inch jelly roll pan with a silpat (preferred), or parchment paper.
Whisk the egg whites until foamy (30 seconds). Whisk in the rest of the ingredients in this order until smooth: sugar, cocoa powder, oil, vanilla, salt, baking powder, flour.
Stir in the chocolate chips.
Pour the batter onto the lined cookie sheet and spread as thinly as possible using a silicone spatula.
Sprinkle a few more chocolate chips on top.
Bake for 20 minutes. Remove the pan from the oven; using a pizza cutter or knife, cut it into pieces, without separating. You can do triangular pieces, long strips, or rectangles or squares. {Endless possibilities!}
Return the pan to the oven for 5 more minutes.
During these 5 minutes, prepare a glass of milk.
Remove from oven and let cool completely. Once it is cool, break the pieces apart.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2013/10/15/brownie-bark/