Chocolate Bar Brownies
These Chocolate Bar Brownies press two whole chocolate bars side by side directly into the fudgy batter before baking, so every single brownie in the batch contains a piece of the bar! The batter itself combines melted dark chocolate chips, dark cocoa powder, coconut sugar, and espresso powder for the deepest, most layered chocolate flavor possible. The recipe is gluten free natively, comes together in one bowl, and bakes in 27 to 33 minutes!
Two bars positioned side by side cover the entire surface of an 8-inch square pan. That means no one gets a brownie without the bar layer inside, and no leftover batter edges go without chocolate. Hu Kitchen chocolate bars work especially well here because they use coconut sugar and are free from refined sugar, which aligns with the batter and produces a cleaner, richer chocolate flavor throughout.
What are Chocolate Bar Brownies?
Chocolate Bar Brownies are fudgy brownies with whole or large pieces of chocolate bar pressed directly into the batter before baking. As the brownies bake, the bar melts into a dense, gooey chocolate layer that sets as the brownies cool, producing a distinct, thicker chocolate stripe through the center of every bar. This recipe uses two bars positioned side by side in an 8-inch pan so every brownie contains the bar layer.
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see one
- ½ cup dark chocolate chips
- 2 large chocolate bars, see note
What Each Ingredient Does
Melted butter, coconut sugar, and espresso powder
Melting the butter with one cup of dark chocolate chips creates the dense, glossy base that gives these brownies their fudgy crumb. Stir until completely smooth. Coconut sugar sweetens with a caramel and molasses undertone that pairs well with the dark chocolate bar.
Granulated sugar substitutes at 1:1. Espresso powder deepens the chocolate flavor of both the batter and the bar without adding any coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter.
The chocolate bars
Two large bars side by side cover the full surface of an 8-inch square pan. Hu Kitchen bars are the recommended brand because they use coconut sugar and contain no refined sugar, aligning with the batter. Any high-quality dark chocolate bar works.
The bars press into the batter and get enclosed as it rises around them during baking, creating a defined, gooey layer through the center of every brownie.
Gluten free flour and folded chips
One quarter cup of gluten free flour holds the dense batter together without making it cakey. All-purpose flour substitutes at the same amount. The second half cup of dark chocolate chips folds into the batter before pouring, adding melted pockets of chocolate throughout every brownie alongside the bar layer inside.
How to make Chocolate Bar Brownies, step by step
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
Fold in extra chocolate chips if desired.
Pour batter into the lined pan. Smooth out into one even layer. Then, place the two chocolate bars side by side. Press down slightly, allowing the brownie batter to fully enclose the bars.
Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove from the oven. Cool before slicing.
Why Two Bars Side by Side Matters
A single chocolate bar covers roughly half the surface of an 8-inch square pan, which means half the batch contains the bar layer and half does not.
Two bars side by side cover the full surface from edge to edge so every brownie in the batch contains the chocolate bar layer. Complete coverage is the goal: the bar should appear consistently in every cut piece, not just the center squares.
Tips for the Best Result
Use a high-quality chocolate bar
The bar is a primary flavor element in every brownie. A good-quality dark bar tastes noticeably better here than a budget option. Hu Kitchen bars align with the coconut sugar batter and contain no refined sugar.
Whisk eggs and sugar for the full 2 to 3 minutes
The crinkly, shiny top crust comes from vigorous whisking. Cutting this short produces a flat, matte surface and less structure for the batter to rise around the bars.
Press the bars in gently
The bars should sit with edges slightly submerged so the batter rises around them. Too much pressure sinks them entirely and the layer becomes invisible in the finished brownie.
Do not overbake and test between the bars
Insert the toothpick in the batter area between the bars, not through a bar. A few moist crumbs is correct. A completely clean toothpick means it has gone too far.
Substitutions
| Original | Substitute | Notes |
|---|---|---|
| Gluten free flour | All-purpose flour (same amount) | Direct swap |
| Coconut sugar | Granulated sugar (1:1) | Less caramel depth, slightly crispier edges |
| Hu Kitchen bar | Any high-quality dark chocolate bar | Same technique, different flavor profile |
| Dark cocoa powder | Regular cocoa powder | Lighter, less intense chocolate flavor |
| Unsalted butter | Salted butter | Omit any additional salt |
Storage
Room temperature: Store in an airtight container for up to 3 days. The chocolate bar layer stays firm and sliceable at room temperature.
Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.
Frequently Asked Questions
Hu Kitchen dark chocolate bars pair especially well with the coconut sugar batter. Any high-quality dark bar works. Avoid milk chocolate, which melts into a sweeter, less distinct layer.
No. The espresso powder amplifies chocolate flavor without adding any perceptible coffee taste.
Yes. Granulated sugar substitutes at 1:1. The caramel undertone will be absent but the brownies will taste excellent with a slightly crispier edge.
A toothpick through a chocolate bar always pulls out with melted chocolate regardless of doneness. Test in the batter area beside the bars for an accurate reading.
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If you make this Chocolate Bar Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Bar Brownies
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see one
- ½ cup dark chocolate chips
- 2 large chocolate bars, see note
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour batter into the lined pan. Smooth out into one even layer. Then, place the two chocolate bars side by side. Press down slightly, allowing the brownie batter to fully enclose the bars.
- Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Finally, remove from the oven. Cool before slicing.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- I love using Hu Kitchen chocolate bars for this recipe.
- Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
- Regular cocoa powder can be used if needed.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before frosting.