5-Ingredient Chocolate-Covered Brownie Bars

These Chocolate-Covered Brownie Bars turn a simple box of fudgy brownies into decadent, bakery-style candy bars. After baking, the fudgy brownie slab is cut into thick rectangles, chilled, and dipped in a silky, snap-hardened chocolate shell.

The 5 Ingredients

1. Fudgy Brownie Mix (1 box, 18.3 oz) – Baked according to package directions in an 8×8 or 9×9 pan for extra-thick, dense squares.
2. Semi-Sweet or Dark Chocolate Chips (1 ½ cups / 9 oz) – Melts down into a smooth, rich dipping coating.
3. Coconut Oil or Vegetable Shortening (1 ½ tablespoons) – The secret ingredient that thins the melted chocolate for easy dipping and gives the shell a glossy, crisp snap when chilled.
4. Heavy Cream (¼ cup) – Folded into the melted chocolate to ensure the outer shell stays velvety rather than chalky.
5. Flaky Sea Salt (1 teaspoon) – Sprinkled over top before the chocolate sets to balance the rich sweet cocoa.

Step-by-Step Instructions

1. Bake & Chill the Brownies: Bake your boxed brownie mix according to package directions in a parchment-lined 8×8-inch pan. Allow the brownies to cool completely at room temperature, then place the pan in the refrigerator for at least 1 hour until chilled and firm.
2. Slice into Bars: Lift the chilled brownie slab out of the pan using the parchment paper overhang. Using a sharp, warm knife, slice the brownies into 8 to 10 rectangular bars.
3. Melt the Coating: In a microwave-safe bowl, combine the chocolate chips, coconut oil, and heavy cream. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Let cool for 5 minutes so it’s not scalding hot.
4. Dip & Coat: Line a baking sheet with parchment paper. Using two forks, dip each chilled brownie bar into the melted chocolate mixture, turning to coat all sides evenly. Lift the bar out, let excess chocolate drip off, and place it on the prepared baking sheet.
5. Garnish & Set: Immediately sprinkle a pinch of flaky sea salt over the wet chocolate coating on each bar.
6. Chill & Serve: Place the baking sheet in the refrigerator for 15 to 20 minutes until the chocolate coating sets firm and snappy. Keep chilled until ready to serve!

Pro Tips & Variations

• Don’t Skip the Chill: Cold brownies are essential! If the brownies are at room temperature, they will crumble and fall apart in the warm melted chocolate.
• Peanut Butter Layer Twist: Spread a thin layer of creamy peanut butter over the chilled brownie slab before slicing and dipping for a homemade peanut butter cup-style brownie bar.