Quick Description
These Chocolate-Covered Brownie Bars are ultra-fudgy on the inside with a rich, glossy chocolate shell on the outside. Think classic homemade brownies, cut into neat squares, then dipped in melted chocolate for that irresistible bakery-style finish. Perfect for gifting, parties, or when plain brownies just aren’t enough.
Servings & Timing
- Servings: 12–16 brownie bars
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling + Coating Time: 40 minutes
- Total Time: ~1 hour 35 minutes
Ingredients List
For the Fudgy Brownies
- ½ cup (113 g) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- Optional:
- ½ cup chocolate chips
- ½ cup chopped nuts (walnuts or pecans)
For the Chocolate Coating
- 10 oz semi-sweet or dark chocolate, chopped
- 1–2 tsp coconut oil (optional, for smoother coating)
Tools Needed
- Mixing bowl
- Whisk and spatula
- 8×8 or 9×9-inch baking pan
- Parchment paper
- Double boiler or microwave-safe bowl
- Sharp knife
- Dipping fork or regular fork
Step-by-Step Instructions
Step 1: Make the Brownie Batter
Preheat oven to 350°F (175°C). Line your baking pan with parchment paper, leaving overhang for easy removal.
In a mixing bowl, whisk melted butter and sugar until glossy and smooth. Add eggs and vanilla extract and whisk until thick and shiny.
Sift in flour, cocoa powder, and salt. Gently fold until just combined. Do not overmix—this keeps the brownies fudgy. Fold in chocolate chips or nuts if using.
Step 2: Bake
Spread batter evenly into the prepared pan. Bake for 30–35 minutes, until the edges are set and the center is just slightly soft (a toothpick should come out with moist crumbs).
Step 3: Cool Completely
Allow brownies to cool fully in the pan, then refrigerate for 20–30 minutes. Cold brownies are much easier to slice cleanly.
Step 4: Slice
Lift brownies out using parchment paper. Cut into bars or squares, depending on your preferred size.
Step 5: Dip in Chocolate
Melt chocolate with coconut oil using a double boiler or microwave in 20-second intervals, stirring between each.
Dip each brownie piece into melted chocolate using a fork. Let excess chocolate drip off, then place on parchment paper.
Step 6: Chill & Set
Refrigerate for 10–15 minutes, until the chocolate coating is fully set.
Serving Suggestions
- Serve chilled for clean edges
- Pair with coffee or milk
- Dust lightly with cocoa powder or flaky sea salt
- Drizzle with white chocolate for contrast
Storage & Make-Ahead
- Refrigerate: Up to 5 days in an airtight container
- Freeze: Up to 1 month (separate layers with parchment)
- Best served slightly chilled or at cool room temperature
Tips & Variations
- Use dark chocolate (70%) for a less sweet finish
- Add espresso powder (½ tsp) to brownie batter for deeper chocolate flavor
- Sprinkle chopped nuts on top before chocolate sets
- Make mini bites by cutting brownies smaller
FAQs
Why did my coating crack?
The brownies were too cold compared to the chocolate. Let brownies sit at room temperature for 5 minutes before dipping.
Can I skip the coating?
Yes—but once you try them coated, you won’t want to go back.
Can these be made keto or sugar-free?
Yes. Swap flour with almond flour and use keto sweeteners and sugar-free chocolate.
Call-to-Action
These chocolate-covered brownie bars are dangerously good. Save this recipe, make a batch, and watch them disappear.
Want this turned into a keto, high-protein, or no-bake version next? Just tell me.
