These ultra-fudgy brownie bars are baked until perfectly dense, sliced into neat portions, then dipped in a smooth chocolate coating that hardens into a glossy shell. The result is a decadent dessert that looks and tastes like it came straight from a high-end bakery. If you love rich chocolate treats with a professional finish, this easy recipe delivers indulgence without complicated steps or fancy equipment.
Chocolate-Covered Brownie Bars
Ingredients
For the Fudgy Brownies
| Ingredient | Quantity |
|---|---|
| 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 |
| Chocolate chips or chopped nuts (optional) | ½ cup |
For the Chocolate Coating
| Ingredient | Quantity |
|---|---|
| Semi-sweet or dark chocolate, chopped | 8 ounces |
| Coconut oil (optional, for glossiness) | 1 teaspoon |
Instructions
Prepare the Brownie Base:
Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Melt the butter and mix it with the sugar until well combined. Add the eggs and vanilla, stirring until smooth. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture just until incorporated. Stir in chocolate chips or nuts if using.
Bake:
Spread the batter evenly in the prepared pan. Bake for 25–30 minutes in a 9×9-inch pan or 30–35 minutes in an 8×8-inch pan, until the center is set but still slightly soft for a fudgy texture.
Cool Completely:
Allow the brownies to cool fully in the pan on a wire rack. Chilling helps create clean, sharp slices.
Slice:
Use the parchment overhang to lift the brownie slab from the pan. Cut into bars or squares, depending on your preference.
Dip in Chocolate:
Melt the chocolate using a microwave or double boiler, stirring until smooth. Add the coconut oil if desired for a shinier finish. Dip each brownie piece into the melted chocolate, letting the excess drip off, then place on parchment paper to set.
Chill & Serve:
Refrigerate the coated brownies for 10–15 minutes until the chocolate shell hardens. Serve chilled or at room temperature for a rich, bakery-style dessert experience.
