Brownie Bars with Chocolate Coating
These dense, ultra-chocolatey brownies are cooled down, sliced into bars, and dipped in a crisp chocolate shell — creating a luxurious treat that tastes like it came from a specialty bakery.
Chocolate-Covered Brownie Bars
Ingredients
For the Fudgy Brownies
- Unsalted butter – ½ cup (1 stick)
- Granulated sugar – 1½ cups
- Large eggs – 2
- Vanilla extract – 1 teaspoon
- All-purpose flour – ¾ cup
- Unsweetened cocoa powder – ½ cup
- Salt – ½ teaspoon
- Optional: ½ cup chocolate chips or chopped nuts
For the Chocolate Coating
- Semi-sweet or dark chocolate, chopped – 8 ounces
- Coconut oil – 1 teaspoon (optional, for shine)
Instructions
Make the Brownie Batter:
Heat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment, leaving a bit of overhang for lifting later. Melt the butter and combine it with the sugar. Mix in the eggs and vanilla until smooth. In another bowl, whisk together the flour, cocoa, and salt. Gently fold the dry ingredients into the butter mixture. Add optional chocolate chips or nuts if you like.
Bake:
Spread the batter evenly in the pan. Bake for 25–30 minutes in a 9×9 pan, or 30–35 minutes in an 8×8, until the center is set but still slightly soft.
Cool Thoroughly:
Allow the brownies to cool in the pan on a rack. Chilling them helps achieve clean, neat cuts.
Cut Into Bars:
Lift the cooled brownie slab out using the parchment. Slice into bars or squares.
Coat With Chocolate:
Melt the chocolate using a microwave or double boiler. Stir in the coconut oil if you want extra gloss. Dip each brownie piece, let the excess drip off, and transfer to parchment to set.
Chill & Enjoy:
Refrigerate the coated bars for 10–15 minutes until the chocolate firms up. Serve cold or let them come to room temperature.
