You know those days when you’re craving something rich and chocolatey but don’t want to turn on the oven? That’s exactly how I discovered these easy no bake chocolate covered brownies! I was hosting a last-minute girls’ night and needed a showstopper dessert – fast. These fudgy bars saved the day with their irresistible chocolate coating and that perfect sprinkle of sea salt. The best part? They come together with just a few pantry staples and zero baking skills required. Now they’re my go-to whenever I need a decadent treat without the hassle – because let’s be real, sometimes you just want chocolate NOW.
Why You’ll Love These Easy No Bake Chocolate Covered Brownies
Let me tell you why these brownie bars are about to become your new obsession:
- No oven needed – perfect for hot summer days or when you just can’t be bothered to bake
- Rich, fudgy texture that melts in your mouth (seriously, they’re like chocolate heaven)
- Ready in under 2 hours – most of that time is just chilling!
- That perfect sweet-salty combo from the sea salt topping (trust me, it makes all the difference)
- Impressively fancy-looking while being ridiculously easy to make
Ingredients for Easy No Bake Chocolate Covered Brownies
Here’s everything you’ll need to make these dreamy chocolate bars – I promise it’s all simple stuff you probably already have:
- 1/2 cup (1 stick) unsalted butter – melted (I always use the real deal, never margarine)
- 1 (14 oz) can sweetened condensed milk – that magical sticky-sweet liquid gold
- 1/2 cup unsweetened cocoa powder – go for the good stuff here, it makes a difference
- 1 3/4 cups graham cracker crumbs – packed firmly (about 12 full sheets crushed)
- 1 tsp vanilla extract – pure vanilla if you’ve got it
- 1/4 tsp salt – just regular table salt for the base
- 12 oz semi-sweet chocolate chips – divided (or chop up a good chocolate bar)
- 1 tbsp coconut oil – makes the chocolate coating perfectly smooth
- Flaky sea salt – for that fancy finishing touch (optional but SO good)
See? Nothing weird or hard to find – just pure chocolatey goodness waiting to happen!
Equipment You’ll Need
Gathering your tools is half the battle – and luckily, you don’t need anything fancy for these easy no bake chocolate covered brownies! Here’s what’ll help you make magic:
- 8×8-inch baking pan – my trusty square pan has seen countless batches
- Parchment paper – for easy lifting (no stuck-on brownie disasters!)
- Saucepan – any small pot will do for melting the goodness
- Mixing bowl – just one is all you need
- Rubber spatula – my favorite tool for scraping every last bit of batter
- Microwave-safe bowl – for that silky chocolate coating
That’s it! No stand mixer, no special gadgets – just simple tools for simple (but amazing) treats.
How to Make Easy No Bake Chocolate Covered Brownies
Okay, let’s get to the fun part – making these dreamy chocolate bars! Don’t worry, I’ll walk you through every step. The process is so simple, you’ll be amazed at how professional they look when you’re done.
Preparing the Brownie Base
First, line your 8×8-inch pan with parchment paper – leave some overhang so you can lift the whole slab out later (trust me, this makes life SO much easier). Now grab your saucepan and melt the butter over low heat. Once it’s liquid gold, whisk in the sweetened condensed milk and cocoa powder until it’s smooth as silk. Take it off the heat and stir in the vanilla and salt.
Here comes the fun part – dump in those graham cracker crumbs and mix until it looks like wet sand. Really pack it in there! Use the back of a spoon or your clean hands to press it firmly into the pan. This step is crucial – the tighter you pack it, the cleaner your slices will be later. Pop it in the fridge for a solid hour to set up.
Coating with Chocolate
When the hour’s up, lift your brownie slab out using the parchment handles and cut into 12 bars (or 16 if you want smaller bites). Pro tip: freeze these bad boys for 10-15 minutes before dipping – it helps the chocolate set faster and cleaner.
While they’re chilling, melt 10 oz of chocolate chips with the coconut oil in 20-second bursts in the microwave, stirring between each until it’s perfectly smooth. Now the magic happens! Dip each bar using two forks – let the excess chocolate drip off before placing them back on parchment. Work quickly but carefully – if the chocolate starts to thicken, just zap it for another 5 seconds.
Want to get fancy? Melt the remaining 2 oz of chocolate and drizzle it over the top with a fork. Finish with a sprinkle of flaky sea salt – that salty-sweet combo is everything!
Chilling and Serving
Let your chocolate-covered beauties chill for another 20-30 minutes until the coating is completely set. I know it’s tempting, but don’t rush this part – patience gives you that perfect snap when you bite into them!
Store these in the fridge in an airtight container (if they last that long). They’ll keep for about a week, though in my house they never make it past day two. Serve them straight from the fridge for that perfect fudgy-but-firm texture.
Tips for Perfect Easy No Bake Chocolate Covered Brownies
After making these dozens of times (not exaggerating!), here are my foolproof tips for brownie bar perfection:
- Pack that base TIGHT – I press down with a flat-bottomed glass to really compact the crumbs. Loose packing means crumbly bars.
- Chill before cutting – That hour in the fridge isn’t just for setting, it gives you clean slices without crumbling.
- Freeze before dipping – Those 10-15 minutes in the freezer make the chocolate set almost instantly when dipped.
- Tap off excess chocolate – Gently tap your fork on the bowl’s edge to avoid thick, globby coatings.
- Work in batches – Dip 3-4 bars, then pause to let them set slightly before adding the drizzle and salt.
Oh! And always lick the chocolate bowl – that’s not really a tip, just life advice.
Ingredient Substitutions
Listen, I get it – sometimes you’re halfway through a recipe only to realize you’re out of something! Here are my tried-and-true swaps that still give you amazing results:
- Butter: Use vegan butter or coconut oil if you’re dairy-free (just reduce salt slightly since vegan butter is often salted)
- Graham crackers: Gluten-free grahams work perfectly, or try crushed gluten-free cookies for a fun twist
- Chocolate chips: Dark chocolate, milk chocolate, or even white chocolate all work – just adjust sweetness to your taste
- Coconut oil: Any neutral oil like vegetable or canola works for thinning the chocolate coating
- Sweetened condensed milk: Sorry folks, there’s no great substitute here – it’s what gives that signature fudgy texture!
The beauty of these brownies? They’re pretty forgiving – so don’t stress if you need to make a swap or two!
Storage and Reheating
These chocolate-covered beauties keep like a dream! Store them in an airtight container in the fridge for up to a week (if they last that long). For longer storage, freeze them on a parchment-lined tray first, then transfer to a freezer bag – they’ll stay perfect for 2-3 months. No reheating needed – just let frozen ones thaw for 10 minutes at room temperature before enjoying that glorious fudgy texture!
Nutritional Information
Each delicious brownie bar comes in at about 290 calories – totally worth it for that rich chocolate experience! You’re looking at 15g of fat (mostly the good kind from all that chocolatey goodness), 35g carbs, and 3g protein per serving. Keep in mind these are estimates – your exact numbers might vary slightly depending on specific ingredients. But let’s be real – when something tastes this good, who’s counting?
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet?
Absolutely! I’ve made these with milk chocolate when I’m craving something sweeter – just know they’ll be richer. Dark chocolate works great too if you prefer a more intense chocolate flavor. The key is using good quality chocolate chips or chopped bars for that smooth coating.
How long do these no bake dessert bars last?
In our house? About 24 hours! But seriously, stored properly in the fridge, they’ll stay fresh for about a week. The chocolate coating helps keep the fudgy brownie bars moist. Just make sure they’re in an airtight container – I like layering them with parchment between if stacking.
Can I skip the sea salt topping?
You can, but that sweet-salty combo is magical! If you’re not a salt fan, try sprinkling crushed nuts or even coconut flakes instead. My niece loves them with rainbow sprinkles for a fun twist on these easy no bake desserts.
Why do I need to freeze before dipping?
Those 10-15 minutes in the freezer make all the difference! Chilled bars help the chocolate set faster so you get that perfect snap. Without freezing, the chocolate tends to slide off and you’ll have messy fingers (been there!).
Final Thoughts
There you have it – my foolproof recipe for easy no bake chocolate covered brownies that never fails to impress! Whether you’re craving a midnight snack or need a last-minute party dessert, these fudgy bars are your new best friend. I’d love to hear how yours turn out – tag me if you make them so I can see your chocolatey creations! Now go grab that spoon and get dipping!
Print
Irresistible Easy No Bake Chocolate Covered Brownies in 2 Hours
- Total Time: 2 hours 20 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Easy no-bake chocolate covered brownies are a rich and fudgy dessert that requires no baking. These bars are coated in a smooth chocolate layer and finished with a sprinkle of sea salt for a perfect sweet-and-salty treat.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups graham cracker crumbs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 12 oz semi-sweet chocolate chips (or chopped chocolate), divided
- 1 tbsp coconut oil (or vegetable oil)
- Flaky sea salt (optional)
- Extra chocolate drizzle (optional)
Instructions
- Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy lifting.
- In a saucepan over low heat, melt the butter. Stir in sweetened condensed milk and cocoa powder until smooth. Remove from heat and mix in vanilla and salt.
- Stir in graham cracker crumbs until thick and fully combined.
- Press the mixture firmly into the prepared pan and refrigerate for 1 hour.
- Lift out and cut into 12 bars (or 16 smaller bars). Place bars on a parchment-lined tray and freeze for 10–15 minutes to firm up before dipping.
- Melt 10 oz chocolate with coconut oil in the microwave in 20–30 second bursts, stirring until smooth.
- Coat each bar in chocolate and set back on parchment.
- Melt the remaining 2 oz chocolate and drizzle over the top. Sprinkle with flaky sea salt.
- Chill for 20–30 minutes until the chocolate is fully firm. Store chilled for best texture.
Notes
- Pack the brownie mixture tightly for clean slices.
- Use forks to lift and tap off excess chocolate when dipping.
- Store in the refrigerator for best texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: easy no bake chocolate covered brownies, no bake dessert bars, fudgy brownie bars, easy no bake desserts, sea salt chocolate