For the Brownie Base:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
For the Chocolate Coating:
2 cups semi-sweet or dark chocolate chips (or chopped chocolate)
2 tablespoons coconut oil (or vegetable shortening) – this helps the coating set with a nice snap
Optional Toppings:
Sprinkles
Flaky sea salt
Chopped nuts
Crushed candy canes
Drizzle of white chocolate
The Method: Bake, Cool, Dip, Devour
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy removal.
Step 2: Melt the Butter
In a large microwave-safe bowl, melt the butter. (Alternatively, melt in a saucepan over low heat.)
Step 3: Mix Wet Ingredients
Whisk sugar into the melted butter until combined. Add eggs one at a time, whisking well after each. Whisk in vanilla.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Add to the wet ingredients and stir until just combined. Do not overmix.
Step 5: Bake
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 6: Cool Completely
Let the brownies cool completely in the pan. Then refrigerate for at least 2 hours—chilled brownies are much easier to cut and dip.
Step 7: Cut into Bars
Using the parchment overhang, lift the brownies out of the pan. Place on a cutting board and cut into bars or squares (about 1½ x 2 inches works well).
Step 8: Melt the Coating
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each, until smooth and melted. (Alternatively, use a double boiler.)
Step 9: Dip the Bars
Using a fork or dipping tool, dip each brownie bar into the melted chocolate, coating completely. Let excess drip off, then place on a parchment-lined baking sheet.
If adding toppings, sprinkle them on before the chocolate sets.
Step 10: Set
Refrigerate for 15-20 minutes until the chocolate coating is firm.
Step 11: Serve
Serve cold or at room temperature. Store in the refrigerator.
Pro-Tips for Bar Perfection
1. Chill Before Cutting
Cold brownies cut much more cleanly. Don’t skip this step.
2. Use a Sharp Knife
A sharp chef’s knife gives clean cuts. Wipe it clean between cuts for neat edges.
3. Coconut Oil Is Key
Adding coconut oil or shortening to the chocolate helps it set with a nice, snappy shell.
4. Work Quickly
If the chocolate starts to thicken while you’re dipping, reheat briefly in the microwave.
5. Use a Fork or Dipping Tool
Tap off excess chocolate gently. A cooling rack over parchment works well for catching drips.
6. Add Toppings Immediately
Sprinkles, salt, or nuts need to go on before the chocolate sets.
Endless Variations
Salted Chocolate Brownie Bars:
Sprinkle flaky sea salt on top before the chocolate sets.
Mint Chocolate Brownie Bars:
Add ½ teaspoon peppermint extract to the brownie batter. Use mint chocolate for coating.
Peanut Butter Swirl:
Swirl ½ cup peanut butter into the brownie batter before baking.
Mocha Brownie Bars:
Add 1 tablespoon instant espresso powder to the dry ingredients.
White Chocolate Drizzle:
After coating sets, drizzle with melted white chocolate.
Nutty Brownie Bars:
Press chopped toasted pecans or almonds into the wet coating.
S’mores Style:
Press mini marshmallows and graham cracker crumbs into the coating.
Gluten-Free:
Use a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free.
What to Serve With Them
Cold milk – The classic pairing
Coffee or espresso – Cuts through the richness
Vanilla ice cream – Brownie ice cream sandwiches, anyone?
Fresh berries – Bright contrast to the deep chocolate
Storage
Refrigerator:
Store in an airtight container for up to 2 weeks. They’re delicious cold.
Freezer:
Freeze in a single layer, then transfer to freezer bags. Freeze for up to 3 months. Thaw in refrigerator.
Your Brownie Bar Questions, Answered
Can I use a boxed brownie mix?
Absolutely! This recipe is delicious from scratch, but a good quality boxed mix works beautifully too.
My chocolate coating is streaky. What went wrong?
Either the chocolate wasn’t fully melted, or it seized from moisture. Next time, ensure no water gets in and stir until completely smooth.
Can I dip the whole bar?
Yes! That’s the idea. You can also dip just the bottoms or drizzle if you prefer.
Can I make these ahead for a party?
Yes! They keep beautifully in the fridge for up to 2 weeks.
Can I use white chocolate for coating?
Yes, but white chocolate is more sensitive to heat. Use good quality white chocolate and coconut oil.
Can I add nuts to the brownie batter?
Absolutely! Fold in ½ cup chopped walnuts or pecans before baking.
