Brownie Bars with Chocolate Coating
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I first learned this brownie bars with chocolate coating recipe when I needed an easy treat that felt special enough for a potluck but simple enough for a weeknight bake. The result is fudgy, reliably chocolatey bars with a glossy coating that snaps just a bit — perfect for gifting, lunchboxes, or a dessert table. If you love dense brownies with a professional-looking finish, this is a keeper; it even pairs nicely with other homemade sweets like the pecan pie magic cookie bars when you want variety.
Why you’ll love this dish
These brownie bars hit a sweet spot: straightforward ingredients, short hands-on time, and a decadent finish thanks to the melted chocolate coating. You don’t need specialty equipment — just a saucepan, baking pan and a small double boiler or heatproof bowl — and the result feels elevated.
- Quick enough for an afternoon bake, but rich enough for celebrations.
- Budget friendly: pantry staples (butter, sugar, cocoa) are the stars.
- Crowd-pleasing: kids and adults both tend to go back for seconds.
“I made these for a family get-together and everyone asked for the recipe. The coating made them look like a bakery treat — so impressive for such a simple batter.” — a happy baker
Step-by-step overview
Before you gather ingredients, here’s how the recipe flows: melt butter and mix in sugar, eggs and vanilla; fold in dry ingredients to make a fudgy batter; bake briefly so the center stays soft; cool completely, then coat bars in melted semi‑sweet chocolate thinned with a little oil. The whole bake-and-coat process is straightforward and fast once the brownies are cooled.
What you’ll need
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces semi-sweet chocolate (for coating)
- 1 tablespoon vegetable oil
Notes and substitutions:
- Butter: salted can be used; omit added salt or reduce to 1/4 tsp.
- Cocoa: Dutch-processed cocoa will give a darker, smoother flavor; natural works fine too.
- Chocolate for coating: use good-quality semi-sweet; add more oil (up to 1½ tsp) if you need a thinner coating. For a creamier finish, try a 50/50 mix of semi‑sweet and milk chocolate. See also a complementary idea for chocolate desserts like Baileys cheesecakes with chocolate ganache frosting if you want a matching dessert table item.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment if you prefer easy removal.
- In a small saucepan, melt the butter over low heat. Remove from heat immediately once melted. Stir in the granulated sugar until evenly mixed. Let the mixture cool for 1–2 minutes so it won’t cook the eggs.
- Whisk the eggs and vanilla into the butter‑sugar mix until smooth and slightly glossy.
- Sift or whisk together the flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the wet mixture until just combined — do not overmix. The batter should be thick and fudgy.
- Spread the batter evenly into the prepared 9×13 pan, smoothing the top with a spatula.
- Bake for 20 to 25 minutes. The edges should be set and a toothpick in the center will come out with a few moist crumbs — avoid baking until dry.
- Remove from oven and cool completely in the pan on a wire rack. Cooling fully is important so the coating adheres smoothly.
- To make the coating, set an 8-oz chopped semi‑sweet chocolate and 1 tablespoon vegetable oil in a heatproof bowl over gently simmering water (double boiler). Stir until smooth and glossy. Alternatively, microwave in 20‑second bursts, stirring between intervals.
- Cut the cooled brownies into bars. Dip each bar into the melted chocolate, tapping off excess and placing bars on parchment.
- Let the chocolate set at room temperature until firm, or chill briefly to speed setting. Serve when coating is fully set.
Best ways to enjoy it
- Plate a few bars on a dessert platter with fresh berries and a dusting of cocoa for contrast.
- Warm a single bar (10–12 seconds in the microwave) and serve with vanilla ice cream for a hot-and-cold contrast.
- For a party tray, alternate chocolate-coated bars with uncoated brownie bites so guests can choose.
- Pair with coffee, cold milk, or a dessert wine (like a Tawny Port) for an adult pairing.
Storage and reheating tips
- At room temperature: store in an airtight container layered with parchment for up to 3 days. Keep out of direct heat or sunlight so the coating doesn’t soften.
- Refrigeration: you can refrigerate for up to 7 days; allow bars to come to near-room temperature before serving for best flavor and texture.
- Freezing: freeze uncoated bars wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge, then bring to room temp and dip in coating before serving. (Or coat before freezing — but expect minor bloom on the chocolate finish after thawing.)
Food safety note: cool the brownie base completely before coating to prevent condensation under the chocolate and to keep texture ideal.
Helpful cooking tips
- Don’t overbake — fudgy brownies depend on short bake times. Start checking at 18 minutes with your oven’s hot spots in mind.
- If your melted chocolate is grainy, add a small teaspoon of neutral oil and stir off heat; avoid overheating.
- For a glossy snap, keep the room cool while the coating sets and avoid rapid temperature changes.
- Use kitchen shears to cut clean lines: make one decisive cut per bar rather than sawing.
- If you want a very thin, even coating, use a fork to lift the bar, tap off chocolate, and rest it on a cooling rack with parchment beneath. A quick chill will firm it without clouding if kept brief. For more inspiration on plated chocolate treats check this variation of cookie bars at a related cookie bar recipe.
Creative twists
- Add-ins: fold 1 cup chopped toasted walnuts or pecans into the batter before baking.
- Salted caramel: drizzle salted caramel over the set chocolate and finish with flaked sea salt.
- Espresso boost: add 1–2 teaspoons instant espresso powder to the batter to deepen the chocolate flavor.
- White chocolate coating: swap semi‑sweet for white chocolate and add a sprinkle of freeze-dried raspberry powder for contrast.
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free blend and proceed as directed.
- Vegan option: use a plant‑based butter, flax "eggs" (4 tbsp ground flax + 12 tbsp water, chilled) and dairy-free chocolate for coating — expect slightly different texture but still delicious.
Helpful answers
Q: How long does this take from start to finish?
A: Active hands-on time is about 20–30 minutes (mixing, baking prep). Bake is 20–25 minutes plus at least 30–60 minutes to cool and set the coating, so plan roughly 1.5–2 hours total including cooling time.
Q: Can I use milk chocolate or dark chocolate for the coating?
A: Yes. Milk chocolate gives a sweeter, creamier coating; dark chocolate (60–70%) produces a more intense finish. Add a teaspoon or two of oil to milk/dark chocolate if needed to make it easier to dip.
Q: Will the chocolate coating crack when I bite in?
A: A thin, glossy coating will provide a slight snap. If it’s thick and chilled, it may crack more; to avoid overly brittle coating, set at room temperature rather than in a very cold fridge.
Conclusion
If you want a simple but show-stopping dessert, these brownie bars with chocolate coating deliver every time — fudgy interior, gleaming finish, and plenty of ways to customize. For more ideas and similar recipes, see this take on chocolate-dipped brownie bites from Love to be in the Kitchen, a classic version from HERSHEY’S Chocolate Dipped Brownie Bites, and a plated approach at I Sugar Coat It.
Brownie Bars with Chocolate Coating
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish and line with parchment for easy removal.
- In a small saucepan, melt the butter over low heat. Stir in the granulated sugar until evenly mixed and let cool for 1–2 minutes.
- Whisk the eggs and vanilla into the butter-sugar mix until smooth and slightly glossy.
- Sift or whisk together the flour, cocoa powder, salt, and baking powder. Fold in the dry ingredients into the wet mixture until just combined.
- Spread the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes. The edges should be set and a toothpick inserted should come out with a few moist crumbs.
- Remove from oven and cool completely on a wire rack. Once cooled, set the chopped chocolate and vegetable oil in a heatproof bowl over gently simmering water.
- Stir until smooth and glossy, or alternatively, microwave in 20-second bursts, stirring between.
- Cut the cooled brownies into bars and dip each into the melted chocolate, tapping off excess.
- Let the chocolate set at room temperature until firm or chill briefly to speed up setting.
