Brownie Cocoa Bars

If you like fudgy brownies then you are going to love these Brownie Cocoa Bars. They are super soft and fudgy. That rich chocolate flavor comes from the addition of bittersweet chocolate and a double dark cocoa powder that is not only mixed into the brownie itself but then used to coat the outside, which adds to that intense chocolate flavor.

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Ingredients Needed To Make These Brownie Cocoa Bars

• Butter: I always opt for unsalted butter. This will allow you to control the salt in the recipe.
• Bittersweet Chocolate: I like to use Bittersweet Chocolate Chips for this recipe. If you prefer, a semi sweet will work also.
• Eggs: At room temperature.
• Sugar: Granulated Sugar works best for this recipe.
• Vanilla Extract: I prefer Pure Vanilla Extract for its intense vanilla flavor.
• Flour: An All Purpose Flour works best.
• Espresso Powder: When Espresso Powder is added to chocolate recipes, it helps intensify the chocolate flavor.
• Cocoa Powder: I like to use a Double Dark Unsweetened Cocoa Powder For its intense chocolate flavor.
• Powdered Sugar: Use Powdered Sugar to mix with the cocoa powder to coat these brownies.

Brownie Cocoa Bars

Recipe by BrendaCourse: DessertDifficulty: Easy

A super moist and fudgy brownie that is cut into sticks then coated in a deep dark cocoa powder for that intense deep chocolate flavor.

Ingredients

• 1 Cup unsalted butter

• 1/3 Cup bittersweet chocolate chips

• 4 Eggs, scrambled

• 2 Cups granulated sugar

• 2 Teaspoons pure vanilla extract

• 1 1/2 Cups all purpose flour

• 1 Teaspoon espresso powder

• 3/4 Cup unsweetened cocoa powder + more for coating

• Powdered sugar for coating

Directions

• Preheat oven to 350º. Line a 9” x 13” x 2” baking dish with parchment paper, then spray with baking spray. Set to the side.
• Melt butter and chocolate chips in a medium saucepan over medium low heat until smooth. Remove from heat and allow to cool slightly. Stir in scrambled eggs, granulated sugar and vanilla until combined. Stir in the flour, 3/4 cup of cocoa powder and espresso powder until combined. Spread batter into prepared baking dish and place in the preheated oven. Bake for 22 to 25 minutes or until toothpick inserted in the center comes out clean. Remove from heat and allow to cool on a wire rack.
• Remove from pan and cut into 3” x 1/2” bars. Roll bars in equal parts powdered sugar and cocoa powder until completely coated. Place on a serving platter and serve.
• Enjoy.