Crisp brownie bark that's perfectly minty!
Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.
In a large microwave safe bowl (I used my pyrex measuring cup) melt butter and chocolate chips together in the microwave. I like to zap it for 30 seconds, stir, then continue to heat in 15 second intervals. Stir until smooth.
Add in cocoa powder and sugar. Stir.
Add egg whites, vanilla and peppermint. Stir again.
In a separate bowl, whisk together flour, baking soda and salt. Stir into chocolate mixture.
Add milk and stir one last time.
Divide the batter between the two cookie sheets and use a spatula to spread thin. (You can sprinkle on extra chocolate chips at this point if you want.) Bake for 15-18 minutes, watch the edges to make sure they don't burn!
Use a knife or pizza cutter to cut into the bark. Let cool completely on cookie sheets and then break bark along the lines you cut. Drizzle with extra melted chocolate, top with sprinkles for color!