Here’s a rich, fudgy, and easy recipe for Chocolate Covered Brownie Bars—perfect for snacking, gifting, or storing in the freezer for a sweet treat anytime!
Ingredients (makes 12 bars)
For the Brownies:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Chocolate Coating:
- 1–1½ cups semi-sweet or milk chocolate chips
- 1 tbsp coconut oil or butter (optional — makes coating smoother & shinier)
Instructions
1. Make the Brownies
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- In a bowl, whisk melted butter and sugar.
- Add eggs and vanilla; mix until smooth.
- Add cocoa powder, flour, salt, and baking powder. Mix just until combined.
- Spread batter in pan and bake 20–25 minutes, until a toothpick comes out with moist crumbs.
- Let brownies cool completely before cutting.
2. Cut and Prepare Bars
- Lift brownies out of the pan using parchment.
- Cut into bars—12 rectangles or 16 squares.
- Place them on a parchment-lined tray.
3. Melt the Chocolate
- Microwave chocolate chips + coconut oil in 30-second intervals, stirring each time, until smooth.
- (Or melt in a double boiler on the stovetop.)
4. Coat the Bars
Choose your style:
- Dip each bar fully in melted chocolate for a candy-bar style coating.
- Drizzle or spread chocolate on top for an easier option.
Place coated bars on parchment.
5. Set and Serve
- Refrigerate bars for 15–20 minutes until chocolate hardens.
- Store at room temp for 3 days or in the fridge 1 week.
Tips
- Add crushed Oreos, nuts, or toffee bits on top before the chocolate sets.
- For thicker bars, double the brownie recipe and bake 5–7 minutes longer.
- Use white chocolate, dark chocolate, or create a swirl for fun designs.
If you want, I can give you a no-bake version that uses crushed brownies or cookies and turns them into truffle-style bars!
