There is something truly magical about biting into a Chocolate Covered Brownie the warm, fudgy center giving way to a cool, crisp chocolate shell that melts into a rich, bittersweet haze on your tongue.
Make a batch when you need an impressive yet easy dessert for a weekend gathering, a weeknight treat after dinner, or a thoughtful homemade gift that feels totally indulgent.
SaveI first made these brownies for a small get together, and one friend demanded the recipe on the spot saying they tasted like a little slice of chocolate heaven.
Chocolate Covered Brownies Recipe
Ingredients
Brownies
Chocolate Coating
Instructions
- Preheat and prepare the pan
Preheat your oven to 350 degrees Fahrenheit and line an 8 inch square pan with parchment paper, leaving overhang on two sides for easy lift out.
- Melt butter and sugar
In a medium saucepan over low heat, melt the butter and granulated sugar together, stirring constantly until smooth and glossy, about 3 to 4 minutes. Remove from heat.
- Whisk in eggs and cocoa
Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla and cocoa powder until combined.
- Add coffee and flour
Pour in the hot coffee or water and stir until smooth, followed by the flour and salt. Mix gently until just combined, being careful not to overmix.
- Bake the brownies
Spread the batter evenly in the prepared pan, smooth the top with a spatula, and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies completely
Let the brownies cool in the pan set on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely on the rack before adding the chocolate coating.
- Melt the chocolate coating
In a heatproof bowl, combine the chocolate chips, dark chocolate chips, and oil. Set the bowl over a pot of simmering water or use the microwave in 30 second bursts, stirring frequently, until smooth and glossy.
- Dip and decorate
Using the parchment overhang, lift the cooled brownies, dip one side into the melted chocolate, letting the excess drip off, and place on a parchment lined tray. Add nuts, chocolate chips, or a sprinkle of sea salt while the chocolate is still wet.
- Set the chocolate
Allow the chocolate to set at room temperature for about 30 minutes or in the refrigerator for 15 minutes until firm.
- Cut and serve
Lift the brownies off the parchment, peel away the paper, and cut into neat squares using a sharp knife wiped clean between cuts for tidy edges.
Substitutions and variations
- Use salted butter and reduce added salt to 1/8 teaspoon if you prefer a richer flavor.
- Substitute the coffee with the same amount of hot water or milk for a milder taste.
- Replace semi sweet chocolate chips with milk chocolate or white chocolate for a sweeter coating.
- Use gluten free flour blend in place of all purpose flour for a gluten free version.
- Swap chopped nuts with toasted oats or crushed pretzels for extra texture.
Chloe's tips
- Use good quality chocolate for the best flavor and a smooth, glossy finish.
- Warm the coffee or water slightly to help the cocoa bloom and deepen the chocolate taste.
- If the chocolate thickens too quickly while dipping, gently rewarm it over low heat or in short microwave bursts.
- For extra crunch, crush toasted nuts or graham crackers and press them into the wet chocolate before it sets.
How to store it
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To reheat, let them sit at room temperature for 10 to 15 minutes or warm gently in a low oven for a few minutes to soften the chocolate.
Serving suggestions
Serve these bite sized pieces as an elegant dessert or keep them on the counter for an easy grab and treat.
- Place a few brownies on a small plate with a scoop of vanilla ice cream and a drizzle of melted chocolate.
- Dust with powdered sugar and garnish with a mint leaf for a polished presentation at gatherings.
- Pack individual pieces in small gift boxes tied with ribbon for a sweet homemade present.
Frequently asked questions
Can I use a different size pan for these brownies?
Yes, you can use a slightly larger pan for thinner brownies or a smaller pan for thicker, richer brownies just be mindful of the baking time.
Why did my brownies sink in the middle?
A little sinking is normal as they cool, but overmixing the batter can create too much air and lead to more sinking; mix just until combined.
How do I know when the chocolate is properly set?
The chocolate is set when it looks firm, feels cool to the touch, and does not leave a mark when you gently press the surface.
Can I freeze these brownies?
Yes, wrap the brownies or the whole tray tightly in plastic wrap and foil, then freeze for up to 2 months; thaw in the refrigerator before serving.
Let's get cooking!
Enjoy making and sharing your Chocolate Covered Brownies, and savor each rich, fudgy bite knowing you created something truly special in your own kitchen
