Chocolate-Covered Brownie Bars
(Note: These are intentionally unadorned—but for a salted caramel drizzle, warm ¼ cup caramel + 1 tsp cream, cool slightly, then zigzag over set bars.)
Serving Suggestions
Dust with flaky sea salt or edible gold before chocolate sets
Roll edges in crushed pretzels, toasted coconut, or freeze-dried raspberries
Sandwich two bars with raspberry jam for a grown-up Linzer twist
Serve with espresso—the bitterness cuts the sweetness perfectly
Storage & Make-Ahead Tips
Keep airtight at cool room temp 5 days, or refrigerated 2 weeks.
Freeze (uncoated or coated) up to 3 months—layer between parchment. Thaw at room temp 30 min.
Brownie base can be baked 2 days ahead; store wrapped, room temp.
Frequently Asked Questions
Can I use milk chocolate?
Yes—but reduce to 7 oz + 1 tsp coconut oil (milk chocolate is softer). Dip chilled bars to prevent melting.
Why is my chocolate streaky?
Likely moisture contamination (steam or wet tools) or overheating. Melt gently, and ensure bowls/spoons are bone-dry.
Gluten-free?
Yes: swap AP flour for 63 g GF 1:1 blend (like King Arthur). Add ¼ tsp xanthan gum if not included.
Allergy Information
