Chocolate-Covered Brownie Bars

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These decadent Chocolate-Covered Brownie Bars feature a dense, fudgy, homemade brownie base enrobed in a rich layer of glossy chocolate. Chilling the bars before coating ensures clean, professional-looking slices.

  • Prep Time: 25 minutes
  • Bake Time: 25 minutes
  • Chill & Set Time: 1 hour
  • Servings: 16 bars

Ingredients

  • The Fudgy Brownie Base:
    • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
    • 1 cup granulated sugar
    • 2 large eggs (at room temperature)
    • 1 teaspoon pure vanilla extract
    • 1/3 cup unsweetened cocoa powder
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking powder
  • The Chocolate Coating:
    • 1 1/2 cups semi-sweet or dark chocolate chips (or chopped baking chocolate)
    • 2 tablespoons coconut oil or neutral vegetable oil (this helps the chocolate melt smoothly and gives it a nice snap when set)
    • Optional: Flaky sea salt for sprinkling on top

Instructions

1. Bake the Brownies

  • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the brownies out later.
  • In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
  • Whisk in the eggs one at a time, then stir in the vanilla extract.
  • Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Use a spatula to gently fold the ingredients together just until combined (do not overmix).
  • Pour the batter into your prepared baking pan and smooth the top. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Remove from the oven and let cool completely in the pan. Once cooled, place the pan in the refrigerator for 30 minutes to firm up.

2. Slice the Bars

  • Use the parchment paper overhang to lift the chilled brownie block out of the pan and onto a cutting board.
  • Using a sharp chef’s knife, trim the slightly uneven edges, then cut the block into 16 equal squares (or smaller bite-sized squares). Place the cut bars on a wire rack set over a baking sheet lined with parchment paper.

3. Prepare the Chocolate Coating

  • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring vigorously after each interval, until the chocolate is completely melted, smooth, and glossy.

4. Coat and Set

  • Spoon or pour the melted chocolate evenly over each brownie bar, letting it coat the top and drip naturally down the sides. (If any spots are missed, use a butter knife to smooth the chocolate).
  • If desired, sprinkle a tiny pinch of flaky sea salt over the top of each bar while the chocolate is still wet.
  • Place the baking sheet into the refrigerator for 15 to 20 minutes to allow the chocolate shell to harden completely. Serve chilled or at room temperature.

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