Chocolate Covered Sympathy Brownies

Chocolate Covered Brownies

This basic brownie recipe used here is one of my all-time favorites, even without the chocolate blanket! I began referring to these brownies as my sympathy brownies because I always bake them for people that I’m trying to cheer up. They are pure melt-in-your-mouth chewy fudgy chocolatey goodness guaranteed to improve your day. I definitely recommend whipping up a batch of these brownies and simply eating them out of the pan with a spoon. But if you’re interested in jazzing it up a little then read on!

chocolate covered brownies 3    chocolate covered brownies 3  

I sometimes have trouble with these brownies being so meltingly awesome that they break apart while I’m trying to eat them sans silverware. So inconvenient! I decided to try covering them in melted chocolate, similar to truffles, in order to keep all the fudgy goodness contained. Of course, covering the brownies in melted chocolate makes it easy to stick other delicious things them so I did that too.

Chocolate Covered Sympathy Brownies

  • Servings: 16
  • Time: 45 minutes
  • Difficulty: moderate
  • Print


1/2 cup white all-purpose flour

½ cup unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

6 tablespoons unsalted sweet cream butter

1/2 cup semisweet chocolate chips (4 oz)

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract


Preheat oven to 350° F.

Sift together flour, cocoa powder, baking powder and salt.

Melt butter and chocolate together. Let cool slightly. Add sugar, eggs and vanilla extract.

Combine wet and dry ingredients.

Spread batter in greased 8” square glass pan.

Bake 18 to 20 minutes.

Cool in pan on wire rack for at least 2 hours.

Run knife around edge of pan and cut into 16 squares.

Now for the really fun part!

I recommend cutting the cooled brownies and freezing them as separate squares. This will make dipping them in the melted chocolate easier.

Prepare your toppings, if using, ahead of time. These could be candy pieces, nuts, dried fruit or anything else you can dream up. If you will be using chocolate toppings then first break them into pieces and freeze them. This will keep the chocolate from melting when you roll your brownies in the pieces.

For the covering, I used about 12 ounces of both white and dark Ghirardelli melting wafers, which can be melted in the microwave, but you could use any kind of chocolate.

Melt chocolate in small batches and roll each brownie square in chocolate. Roll in topping of choice. Place on parchment paper until chocolate sets.

I used dried cranberries, walnuts, shredded coconut and Crunch bars.

I recommend storing the brownies in the freezer or the refrigerator. That’s assuming you don’t eat them all today.

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