Here’s a decadent recipe for Chocolate-Covered Brownie Bars—fudgy brownies topped with a rich chocolate layer.
🍫 Chocolate-Covered Brownie Bars
Ingredients (makes 12–16 bars)
For the brownies:
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the chocolate topping:
- 1 cup (175 g) semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons butter or cream
Instructions
- Preheat oven
- Set oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Make the brownies
- In a bowl, mix melted butter and sugar until smooth.
- Beat in eggs and vanilla.
- Add cocoa powder, flour, salt, and baking powder; mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake
- Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let brownies cool completely in the pan.
- Prepare the chocolate topping
- Melt chocolate with butter or cream in a microwave-safe bowl (30-second intervals, stirring each time) or over a double boiler.
- Stir until smooth.
- Top the brownies
- Pour melted chocolate over cooled brownies and spread evenly.
- Let set at room temperature or refrigerate for faster setting.
- Cut and serve
- Lift brownies out using parchment paper and cut into squares or bars.
- Serve at room temperature or slightly chilled.
💡 Tips
- For extra flavor, add 1/2 teaspoon espresso powder to the brownie batter—it enhances chocolate richness.
- Sprinkle nuts, sea salt, or toffee bits on top of the chocolate layer before it sets.
- Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
If you want, I can also give you a fudgier, one-bowl version of chocolate-covered brownie bars that takes under 30 minutes to make.
