Chocolate-Covered Brownie Bites Or Bars

by
These chocolate-covered brownie bites (or bars) feature a dense, fudgy center coated in a glossy chocolate shell. Decorating them with a sprinkle of flaky sea salt or a drizzle of white chocolate adds an attractive finishing touch.

Ingredients

For the Fudgy Brownie Base:

  • ½ cup (1 stick / 115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • ⅓ cup (35g) unsweetened cocoa powder (Dutch-processed or natural)
  • ½ cup (65g) all-purpose flour
  • ¼ tsp salt
  • ½ cup (85g) mini chocolate chips (optional, for extra fudginess)

For the Chocolate Shell & Coating:

  • 1 ½ cups (250g) semi-sweet or dark chocolate chips (or chopped melting wafers)
  • 1 tbsp coconut oil or vegetable shortening (helps the coating melt smoothly and set with a shine)
  • Optional toppings: Flaky sea salt, sprinkles, crushed nuts, or melted white chocolate for drizzling

Step-by-Step Instructions

Step 1: Bake the Brownie Base

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the paper.
  2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Whisk in the eggs one at a time, followed by the vanilla extract. Beat vigorously for about 1 minute until the mixture turns pale and smooth (this creates the shiny crust).
  4. Gently fold in the cocoa powder, flour, and salt with a spatula just until a smooth batter forms. Fold in the mini chocolate chips if using.
  5. Spread the batter evenly into the prepared baking dish. Bake for 20 to 22 minutes—you want a toothpick inserted near the center to come out with a few moist crumbs, but no wet batter.
  6. Remove from the oven and let the brownies cool completely in the pan, then place the pan in the refrigerator for at least 1 hour to chill. (Chilling is essential so the brownies cut cleanly without crumbling).

Step 2: Shape into Bars or Bites

  • For Bars: Use the parchment paper handles to lift the chilled brownie slab out of the pan. Cut into 16 neat rectangles (or 9 larger bars).
  • For Bites: Cut the brownie slab into small 1-inch squares, OR roll the baked brownie pieces between your hands to form tight, smooth 1-inch truffle balls.
  • Chill Again: Place the cut bars or rolled bites onto a baking sheet lined with parchment paper and freeze for 15 to 20 minutes before dipping.

Step 3: Melt the Coating

  1. In a microwave-safe bowl, combine the chocolate chips and coconut oil.
  2. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is completely melted, glossy, and smooth.

Step 4: Dip and Set

  1. Remove the brownie pieces from the freezer. Using a fork or dipping tool, lower one chilled brownie bite or bar into the melted chocolate, coating it completely.
  2. Lift the brownie out, tapping the fork gently on the edge of the bowl to let excess chocolate drip off.
  3. Slide the coated brownie back onto the parchment-lined baking sheet.
  4. Decorate Immediately: Sprinkle with flaky sea salt, crushed nuts, or sprinkles before the chocolate shell sets!
  5. Repeat for all brownie pieces. Place the baking sheet back in the refrigerator for 10 to 15 minutes until the chocolate shell sets firm and crisp. Store in an airtight container in the refrigerator for up to 1 week.

Leave a Comment