Chocolate-Covered Brownie Bars
Ingredients
Makes 16 bars
For the Fudgy Brownie Base
½ cup (113 g) unsalted butter, cubed
1 cup (200 g) granulated sugar
2 large eggs, room temp
1 tsp pure vanilla extract
½ cup (63 g) all-purpose flour, spooned & leveled
⅓ cup (30 g) unsweetened natural cocoa powder (not Dutch-processed—acidity enhances fudginess)
¼ tsp fine sea salt
Optional mix-ins: ½ cup chocolate chips, ⅓ cup chopped toasted walnuts or pecans
For the Chocolate Shell
8 oz (225 g) high-quality semi-sweet or dark chocolate (60–70% cacao), finely chopped
1 tsp refined coconut oil (optional but recommended—adds gloss and snap without flavor)
Step-by-Step Instructions
1. Bake the Brownie Base
Prep: Position oven rack in center. Preheat to 350°F (175°C). Line an 8×8-inch metal pan with parchment, leaving overhang on two sides. Metal ensures even baking; glass runs cooler.
Melt & mix: In a heatproof bowl, melt butter (microwave or double boiler). Whisk in sugar until smooth and glossy (~1 min). Add eggs one at a time, then vanilla.
Fold dry: Sift flour, cocoa, and salt over wet ingredients. Using a spatula, fold just until no streaks remain—12–15 strokes max. Overmixing = cakey, not fudgy. Stir in mix-ins (if using).
Bake: Scrape into pan, smooth top. Bake 22–25 minutes—until edges pull slightly from pan and center springs back when lightly pressed (a few moist crumbs on a toothpick are fine; wet batter means underbaked).
Cool completely: Rest in pan 20 minutes, then lift out using parchment. Transfer to wire rack. Chill 1 hour (or freeze 30 min) before cutting—this is non-negotiable for clean slices.
2. Cut with Precision
Use a sharp chef’s knife dipped in hot water (wipe between cuts). Slice into 16 (2-inch) bars or 9 larger squares. Chilled brownies cut cleanly; warm ones crumble.
3. Enrobe in Chocolate
Melt: In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-sec bursts, stirring between, until just melted (do not overheat). Or use a double boiler—keep water simmering, not boiling.
Dip: Working quickly, use dipping forks or regular forks to submerge each bar. Tap gently to remove excess. Place on parchment-lined sheet.
Set: Refrigerate 10–15 minutes until chocolate is firm and glossy. For tempered shine, let set at cool room temp (68°F/20°C) 20 minutes.
Tips for Perfect Gravy
