Description
These chocolate covered brownie bars are rich, fudgy, and topped with a smooth chocolate coating. They’re perfect for dessert, snacks, or gifting, combining a tender brownie interior with a crisp, glossy chocolate layer.
Introduction
Brownies are a classic treat, but coating them in chocolate makes them extra indulgent. This recipe produces a thick, fudgy brownie base that’s finished with a melted chocolate layer for maximum decadence. Easy to make, customizable, and perfect for any occasion.
Why You’ll Love This Recipe
Extra indulgent with both brownie and chocolate coating. Flexible for vegan or gluten-free options. Can be cut into bars for easy serving. Optional nuts or dried fruit make it versatile and crowd-pleasing.
Ingredients
- High-quality dark chocolate, for melting (about 1 cup)
- Butter or dairy-free alternative (½ cup)
- Sugar or sugar substitute (¾–1 cup)
- Eggs or egg replacer for vegan option (2 large)
- All-purpose flour or gluten-free flour blend (¾ cup)
- Cocoa powder (¼ cup)
- Vanilla extract (1 tsp)
- Optional: chopped nuts such as walnuts or almonds (½ cup)
Directions
- Preheat oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- Melt chocolate and butter together until smooth using a double boiler or microwave.
- In a separate bowl, whisk together sugar, eggs (or replacer), and vanilla extract until combined.
- Pour the melted chocolate and butter into the egg mixture and mix until glossy and smooth.
- Sift in flour and cocoa powder, fold gently until just combined. Avoid overmixing.
- Fold in chopped nuts or other mix-ins if desired.
- Pour batter into prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.
- Remove cooled brownie slab from pan using parchment overhang, cut into bars, and coat each bar in melted chocolate. Place on parchment and allow chocolate to set before serving.
Variations
Salted caramel: drizzle 3 tablespoons caramel over brownies before coating. Maple cinnamon: replace half the sugar with maple syrup and add extra cinnamon. Pear or cherry chunks: fold in dried or fresh fruit. Nut-free: skip nuts entirely. Vegan or gluten-free: use appropriate substitutes.
Tips for Best Results
Use high-quality chocolate for best flavor. Do not overbake brownies; they set as they cool. Cool brownies completely before coating to prevent melting the base. Store in a single layer to keep chocolate coating intact.
Storage Tips
Room temperature: up to 3 days in an airtight container. Refrigerated: up to 1 week. Freezer: freeze uncoated or coated bars for up to 2 months; thaw at room temperature.
Nutrition (Approx per serving)
Calories: 220–280. Carbs: 25–30g. Fat: 14–18g. Protein: 3–4g. High in antioxidants from dark chocolate and cocoa.
FAQs
Best chocolate? Dark chocolate gives richest flavor, but milk chocolate works. Can I make ahead? Yes, both brownies and coating can be done a day in advance. How to avoid cracking chocolate coating? Melt slowly and cool bars before coating. Can I freeze coated bars? Yes, wrap individually and freeze up to 2 months. Can I add dried fruit? Yes, raisins, cranberries, or chopped cherries work well.
Conclusion
These chocolate covered brownie bars are fudgy, decadent, and versatile. Perfect for dessert, snacks, or gifting, they combine a tender brownie interior with a glossy chocolate topping for maximum indulgence.