🍫 Chocolate-Covered Brownie Bars
Rich, fudgy brownie base with a thick, glossy chocolate coating for pure indulgence.
Why You’ll Love These Bars
- **Deep, fudgy brownie texture** underneath
- A **silky, crunchy chocolate coating** on top
- Simple ingredients you probably already have
- Perfect for bake sales, potlucks, or a cozy dessert night
- Easily customizable with nuts, sea salt, or mix-ins
✨ Ingredients
For the Brownie Base
- 1 cup (2 sticks) **unsalted butter**
- 8 oz **semisweet chocolate** (chopped)
- 1 ½ cups **granulated sugar**
- 4 large **eggs**
- 1 tsp **vanilla extract**
- 1 cup **all-purpose flour**
- ½ tsp **salt**
For the Chocolate Coating (Glossy Ganache)
- 2 cups **semisweet (or milk) chocolate chips** or chopped chocolate
- 2 tablespoons of **butter or heavy cream** (for shine and smoothness)
🥣 Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang to easily lift the bars later.
Step 2: Make the Brownie Base
- In a double boiler or microwave, **melt the butter and chopped chocolate together**. Stir until smooth.
- Remove from heat, stir in the **sugar** until fully combined.
- Beat in the **eggs one at a time**, then add **vanilla**.
- Gently fold in the **flour and salt** until the batter is just combined—do not overmix.
- Pour the batter into your prepared pan and spread evenly.
Step 3: Bake & Cool
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
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 and smooth. 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 and firm). Once firm, lift the brownies out using the parchment paper overhang and slice into bars.
💡 Pro Tips for Success
- Use **good-quality chocolate** for both the base and the coating—it makes a big difference.
- **Don’t overbake** the brownie — the center should remain slightly soft for a fudgy texture.
- **Chill thoroughly** before cutting so the chocolate layer doesn’t crack.
- For a crispier top, add a pinch of **sea salt** over the melted chocolate before chilling.