Chocolate Covered Brownies
Boxed mix brownies elevated with a rich, chocolate coating and decorated with sprinkles
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!
