This Chocolate Dipped Brownie Stick is a slice of heaven in every bite. It has a soft, chewy and fudgy texture, with a nice doze of chocolate coating. The simplest decadent treat that you can make in less than 45 minutes.
Chocolate Chip Cookie and Brownie are personally my favorite quick fix chocolate dessert. I love that I do not have to wait for long hours and shop for long list of ingredients just to make these desserts. They are simple and easy, a perfect starter for any beginner baker. I made this brownie several times in the past, I used this to make elegant and simple dessert like Brownie Al a Mode, I made Smore’s Brownie with it, I used it to make my Walnut Brownie (post coming soon) and now I am adding this Chocolate Coated Brownie Sticks. Hey, you will definitely fall in love with this. I am super excited to share this recipe with you.
No Mixer Needed
This brownie recipe is so simple you do not even need a hand mixer to make this. You can make this in one bowl, and all the mixing is done manually. Don’t worry, you won’t exert too much effort mixing it, I say 50 strokes will do the job to get you the cracked top, a trademark of a classic brownie.
This recipe uses cocoa powder to give the nice decadent chocolate flavor. Trust me, it is truly decadent and fudgy it is a pure bliss eating every single stick of this dessert. It has a very intense chocolate flavor, almost like using a pure melted chocolate only this is simpler and less work. No need to melt the chocolate and butter. Simply sift the cocoa powder along with the flour and it is ready to use. That simple. This recipe doesn’t have any leavening agent because we want to get the fudgy dense texture of the brownie and not the cake like texture. Having said this, you can use any kind of cocoa powder, dutch-process or natural cocoa powder. This is normally indicated in the container unless you are buying it from the bulk section. I will not discuss the difference of Dutch process cocoa powder and Natural because it really doesn’t matter in this recipe.
Dipping Chocolate – Use the proper chocolate
The secret to getting a nice hard chocolate coating is to use a proper dipping chocolate, not the chocolate kisses (like Hershey’s). You can buy dipping chocolate in specialty chocolate stores. The difference in using the dipping chocolate is in the way it solidifies. Dipping chocolate gives a nice coating because it harden and solidify nicely without being sticky. Chocolate kisses or regular baking chocolate doesn’t harden as much, and it tend to be sticky even after few hours of chilling. For this recipe, it is highly recommended that you use a proper dipping chocolate, it is worth the effort of finding it. Trust me on that. I used to use the regular chocolate kisses or bar chocolates when making this before until I tried the dipping chocolate, and I am telling you I am not going back in using chocolate kisses for dipping and coating desserts. Some people may argue it doesn’t really matter, chocolate is chocolate but it would say it does matter. Using a proper chocolate is the key to achieving a perfect decadent Chocolate dipped Brownie Sticks.
This Chocolate dipped Brownie Sticks makes 8 pieces that are good for sharing between 4 people. If you are counting, you will noticed I only have 6 pieces in the photo, well I ate the two already (guilty as charge). I like how I can easily pick it up and nibble on it, it is not messy to eat and a perfect snack on the go. Just make sure it is not super sunny hot when you pack this to go. The last thing you want is the precious thick chocolate coating to melt. This is an easy recipe, let get to it. Let’s get started!
- 1 Egg (room temperature)
- 4 tablespoon Butter – slightly melted
- 1/3 cup granulated white Sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 3 tbsp unsweetened Cocoa Powder
- 80 grams melting chocolate
- Preheat oven to 350F. Spray a 8 by 4-inch bread pan (don’t use a 9 by 5 or they’ll be too thin) with non-stick baking spray.
- Wet Ingredients: Place butter in a microwave safe bowl and heat in microwave until 2/3 of the way melted, about 25 seconds. Mix in sugar, stirring until butter is fully melted, then mix in egg and vanilla extract.
- Dry Ingredients: Sift flour, cocoa powder and baking soda over the wet ingredients.
- Wet Ingredients + Dry Ingredient: Mix the batter, 50 folds/strokes. Do this manually, do not use a mixer we do not want to incorporate more air into the batter.
- Bake: Pour into prepared baking dish and spread into an even layer. Bake in preheated oven until set, about 20 – 25 minutes. Do not over bake. Start checking 5 minutes before the minimum time, you want the center to still be a little bit soft while the edges starts to lift away from the side.
- Cut: Let cool completely and cut into 8 sticks.
- Chocolate Dipped: Melt the chocolate in the microwave in 30 seconds interval. In my microwave, it took about 2 minutes to fully melt the chocolate. The important thing is to do it gradually. Dip brownie sticks to cover half of the stick. You can also cover the entire brownie, you just have to double the measurement of the chocolate.
My Other Brownie Recipes:
- How to Make an Extremely Fudgy Brownie
- Small Batch Easter Fudge Brownie Bites
- Small Batch Black Forest Brownie Cake
- [VIDEO] Brookie: Brownie & Cookie in One, a Two in One Treat!
- [VIDEO] Chocolate Brownie Tart
- Single Serve Brownie A la mode in a Mug
- Cream Cheese Brownies
- Small Batch Easter Caramel Egg Brownie
- Basic Brownie
- Soft and Chewy Brownie Thins
- Small Batch Cocoa Brownie
- Rocky Road Easter Brownie
- Fudgy Brownie
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