If you’re craving a dessert that’s equal parts rich, fudgy, and over-the-top indulgent, these Chocolate-Covered Brownie Bars have your name on them. These bars are basically a classic brownie base with a thick, glossy chocolate coating on top—making every bite pure chocolate bliss.
Think of them as a cross between a brownie, a candy bar, and a dessert you’d want to serve at a party. They’re easy to make, impressive to present, and perfect for sharing (or keeping all to yourself).
Why You’ll Love These Bars
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Deep, fudgy brownie texture underneath
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A silky, crunchy chocolate coating on top
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Simple ingredients you probably already have
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Perfect for bake sales, potlucks, or a cozy dessert night
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Easily customizable with nuts, sea salt, or mix-ins
Ingredients
For the Brownie Base
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1 cup (2 sticks) unsalted butter
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8 oz semisweet chocolate (chopped)
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1 ½ cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup all-purpose flour
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½ tsp salt
For the Chocolate Coating
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2 cups semisweet (or milk) chocolate chips or chopped chocolate
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2 tablespoons of butter or heavy cream (to make it shiny and smooth)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Step 2: Make the Brownie Base
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In a double boiler or microwave, melt the butter and chopped chocolate together. Stir until smooth.
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Remove from heat, stir in the sugar until fully combined.
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Beat in the eggs one at a time, then add vanilla.
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Gently fold in the flour and salt until the batter is just combined—do not overmix.
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Pour the batter into your prepared pan and spread evenly.
Step 3: Bake
Bake for 25–30 minutes, or until the edges are set but the center is still slightly soft (you want fudgy, not cakey).
Allow the brownie layer to cool completely in the pan.
Step 4: Make the Chocolate Coating
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In a heatproof bowl, melt the chocolate chips with butter or cream over a double boiler (or in the microwave in short bursts), stirring until silky.
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Spread the melted chocolate evenly over the cooled brownie layer.
Step 5: Chill & Cut
Chill the pan in the fridge for at least 1 hour (or until the chocolate topping is fully set).
Once firm, lift the brownies out using the parchment paper and slice into bars.
Pro Tips for Success
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Use good-quality chocolatefor both the brownie base and the coating—it makes a big difference.
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Don’t overbake the brownie — the center should remain slightly soft for a fudgy texture.
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Chill thoroughly before cutting so the chocolate layer doesn’t crack.
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For a crispier top, you can add a pinch of sea salt over the melted chocolate before chilling.
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Customize: stir in chopped nuts, marshmallows, or swirl in caramel.