WOW! These rich, chocolate covered, bite sized brownies are the perfect answer to a simple dessert for Valentine’s Day, Super Bowl Sunday, or any occasion you want to make an impressive treat. With a husband who loves chocolate treats, I am always trying to come up with new creations to satisfy his sweet tooth and my creative needs. When Valentine’s Day and Super Bowl Sunday were so close together this year, it was the perfect opportunity to develop these delicious, beautifully easy confections. The decadent chocolate coating elevates this simple box mix brownie to an impressive finger food. The taste is reminiscent of a Ding Dong, only better, with a thick chocolate coating that gives way to a rich, moist, chocolatey brownie interior. I cut mine small enough to get 40 for a Super Bowl party, but only 32 made it to the game! My recipe testers were devouring them faster than I could make them.
Pick up a box of brownie mix today and give these a try! Don’t forget to share, and let me know what you think. Enjoy!
Chocolate Covered Brownies
Equipment
- 9x13 metal baking pan
- parchment paper
- medium microwave safe bowl
- fork
Ingredients
- 1 18.4 oz. box Brownie mix for 9x13 pan
- 2/3 cup vegetable oil (or amount listed on box instructions)
- 1/4 cup water (or amount listed on box instructions)
- 2 eggs (or amount listed on box instructions)
- 1/2 cup semi sweet chocolate chips
- 2 10 oz. pkgs. Ghirardelli Dark Chocolate Flavored melting wafers (or your preferred brand of chocolate coating)
- Sprinkles
Instructions
Brownies
- Prepare 9x13 metal baking pan by lining with parchment paper and spraying bottom with nonstick spray. Set aside. Preheat oven to 350 degrees.
- In large bowl, prepare brownie batter according to package directions adding eggs, oil, and water as indicated on box.
- Stir in chocolate chips.
- Pour brownie batter into prepared pan.
- Bake according to package directions being careful not to overbake. It's better to under bake than over bake these brownies. Cool completely.
Cutting Brownies
- Remove cooled brownies from pan by lifting the parchment paper. Place on cutting board. Using a straight edge as a guide, cut off the crispy edges and set aside.
- These crispy brownie edges are perfect to share with your recipe testers! #myhusband
- Measure your trimmed brownie; it should be about 8x12. Using the straight edge again (I use a designated, clean kitchen ruler for this purpose.) start with the 12 inch side facing closest to you. Mark your cutting line by cutting a little notch at the edge of the brownie at the start and end of your cutting line. Then use a long chef's knife to make your cut all the way through the brownie to create a long strip. Repeat the entire length of brownie to create a brownie grid. You can make them any size you wish. I cut mine into 10 (8 inch) rows by 4 (12 inch) rows to make 40 brownies.
Coating the Brownies
- Add half the chocolate melting wafers to a medium, microwave safe bowl. Melt according to package instructions.
- Gently separate a piece of cut brownie from the brownie grid. Press any loose crumbs into the brownie to create a smoother surface and to minimize crumbs that will fall into the melted chocolate mixture.
- Drop brownie piece into chocolate mixture, top side up. Use fork to gently turn brownie away from you coating a side at a time, ending with the top side up resting on the fork. Use the tip of a butter knife or a small icing spatula to add a dab of chocolate coating to each of the left and right sides. Tap fork on side of bowl to allow excess chocolate coating to drip off into bowl.
- Set chocolate coated brownie on waxed paper-lined baking sheet to set. Repeat with remaining brownies. Add sprinkles, if desired, before chocolate is set.
- Refrigerate to set more quickly. Store in airtight container. Enjoy!
Laura, this sounds delicious can’t wait to try them.
Great, Ruthie! Please let me know what you think.