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
(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
Contains: Dairy, eggs, soy (in chocolate—check label), wheat.
Dairy-free: Use plant-based butter + dairy-free chocolate.
Nut-free: Omit nuts; ensure chocolate is processed in nut-free facility.
Nutrition Facts
(Per bar, semi-sweet chocolate)
Calories: 190 | Protein: 2g | Fat: 12g (sat 7g) | Carbs: 22g | Fiber: 2g | Sugar: 16g | Sodium: 65mg
Final Thought
There’s quiet joy in transformation—watching humble cocoa and sugar become something that glistens, that cracks with promise, that invites you to linger over every bite. These bars aren’t just dessert. They’re a reminder that the deepest pleasures often come in layers: one of fudgy devotion, one of chocolate devotion, and one of you—showing up, stirring, dipping, and savoring the sweetness you created, all on your own.
