These Chocolate Covered Brownie Bars are rich, fudgy chocolate brownies topped two delicious ways with a creamy coconut Bounty layer and a crispy pistachio Kataifi filling, all finished with your favourite chocolate coating. This indulgent brownie recipe combines deep chocolate flavour with unique textures, making it a perfect dessert for chocolate lovers who want something different and impressive for gatherings or special occasions.
Why you will love this recipe?
I personally love a recipe that gives me variation and this is exactly the one. One fudgy brownie base and you can make so many variations with it. I made six different variations, yes SIX!! 3 different coatings and two different fillings and the fact that it is completely customisable to your preference makes it extra special. Don’t like coconut? no issues, just make caramel and peanuts mixture and you will have a snickers version 😉 , want extra chocolatey with some crunch? add melted chocolate to cornflakes and boom! you have a chocolate crunch version, amazing right? I think I have convinced you enough for now!
Expert Tips for Best Results!
- Use room temperature eggs for a smooth brownie batter – Room temperature eggs mix more easily into the melted chocolate and butter, creating a smooth, glossy batter and a better brownie texture.
- Melt chocolate and butter gently – Always melt the butter and chocolate in short intervals or over a double boiler. Overheating can cause the chocolate to seize and affect the final texture.
- Whisk sugars well into the warm melted chocolate – Mixing powdered sugar and brown sugar into the warm mixture helps to dissolve it and create that signature fudgy texture and slight crackly top.
- Cut smaller bars for easier coating – Smaller brownie bars are easier to handle when dipping or drizzling with melted chocolate and give a cleaner, more professional finish.
- Bake until just set for perfect fudgy brownies – Remove the brownies when a toothpick comes out with moist crumbs. This ensures a soft base that pairs perfectly with the fillings.
How to make Chocolate Covered Bounty & Dubai Kataifi Brownie Bars?
Step 1: Prepare and bake the fudgy brownie base
First, preheat your oven to 170°C (340°F) and line an 8–9 inch pan with parchment paper. In a heatproof bowl, melt the butter and chocolate together until smooth. Then, whisk in the powdered sugar and brown sugar until fully combined. Add the eggs one at a time, mixing well after each addition, followed by vanilla extract. Next, sift in the cocoa powder and salt and gently fold until just combined. Pour the batter into the pan, smooth the top, and bake until the centre is just set with a few moist crumbs. Let it cool slightly.
Step 2: Make the creamy coconut Bounty filling
Meanwhile, in a bowl, combine the shredded coconut and sweetened condensed milk. Mix until the mixture becomes slightly sticky and holds together easily. If needed, add a little more condensed milk to adjust the consistency. Set aside.
Step 3: Prepare the crispy Kataifi pistachio filling
Next, toast the Kataifi pastry in a dry pan over medium heat with butter until lightly golden and crisp. Then mix in the pistachio paste and crushed pistachios (for that extra crunch!) until the mixture becomes slightly sticky but still textured. Set aside to cool.
Step 4: Assemble the layered brownie bars
Once the brownie is still slightly warm, divide it into two halves for both flavours. I suggest that you fold your parchment paper or foil many times to make a ruler kind of thing and put in centre so you have clear boundary. Spread the coconut filling evenly over one half and the Kataifi pistachio mixture over the other. Gently press the layers so they stick well. Then refrigerate briefly to help set the layers.
Step 5: Prepare the smooth chocolate coating
After that, melt the semi-sweet, milk, and white chocolate separately, adding a little oil for a glossy finish. Stir each until smooth and silky.
Step 6: Cut and coat the brownie bars
Now, cut the brownie into bars, keeping them slightly smaller for easier handling. What i recommend is that you divide each side into 8 bars. and from those 8 bars either divide them into two or just keep the length of the bar as you like and just cut tiny squares from the end. This way you will have small chocolate sized bars and little squares too or keep them big if you like!. Place them on a lined tray, and using a spoon, carefully drizzle or spread the melted chocolate over each bar for an even coating.
Step 7: Let the chocolate set and serve
Finally, allow the chocolate to set completely at room temperature or in the refrigerator until firm. Once set, your chocolate covered brownie bars with coconut and Kataifi crunch are ready to serve and enjoy.
Frequently Asked Questions
Can I make these chocolate covered brownie bars ahead of time?
Yes. These brownie bars can be made 1–2 days in advance and stored in the refrigerator. They taste even better once fully set.
How should I store these brownie bars?
Store the bars in an airtight container in the refrigerator for up to 4–5 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Can I use this recipe for brownies only?
Of course, do as you please. This recipe is very good on its own.
Why are my brownies too dry?
This usually happens due to overbaking. Bake only until the center is just set with a few moist crumbs on a toothpick.
Watch How to Make it!
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Recipe Card
Chocolate Covered Bounty & Dubai Kataifi Brownie Bars
These Chocolate Covered Brownie Bars are soft, fudgy brownies topped with a creamy coconut layer and a crispy pistachio Kataifi filling, then coated in smooth melted chocolate. A rich and indulgent dessert with the perfect mix of chocolate, crunch, and sweetness, ideal for special occasions or whenever you want a bakery-style treat at home.
Ingredients
For the Brownie Base (8–9” pan):
- 150g unsalted butter (2/3 cup)
- 200g chopped semi-sweet or dark chocolate (1 cup)
- 140g powdered sugar (1/2 cup and 3 tbsp)
- 100g soft brown sugar (1/2 cup packed)
- 30g cocoa powder (1/4 cup)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 large room temperature eggs
For the Bounty Coconut Filling:
- 100g shredded coconut (1 1/4 cup)
- 150g sweetened condensed milk (1/2 cup + 2 tbsp)
For the Dubai Kataifi Filling:
- 150g Kataifi pastry (1 cup loosely packed)
- 6-7 tbsp pistachio paste
- 7-8 crushed pistachios (optional)
For Chocolate Coating:
- 150g chopped semi-sweet chocolate (3/4 cup)
- 150g chopped white chocolate (3/4 cup)
- 150g chopped milk chocolate (3/4 cup)
- 1 tsp neutral oil (per chocolate for melting)
- Crushed pistachios or almonds for topping (optional)
Instructions
- First, preheat your oven to 170°C (340°F) and line an 8–9 inch pan with parchment paper for easy removal.
- In a heatproof bowl, melt the butter and chocolate until smooth. Then whisk in the powdered sugar and brown sugar until combined. Add the eggs one at a time, followed by vanilla, mixing until smooth.
- Next, sift in the cocoa powder and salt, and gently fold until just combined to keep the brownies soft and fudgy.
- Pour the batter into the prepared pan, smooth the top, and bake for 22-25 minutes until the center is just set with a few moist crumbs. Let it cool slightly. I recommend you check at 18 minutes.
- Meanwhile, mix the shredded coconut and sweetened condensed milk until a sticky, spreadable mixture forms. Set aside.
- Then, toast the kataifi pastry until lightly golden and crisp, and mix with pistachio paste or crushed pistachios until slightly sticky.
- Once the brownie is still slightly warm, divide it into two halves with a knife. Spread the coconut filling on one side and the kataifi mixture on the other, then gently press to set. Chill briefly for 10-15 mins.
- After that, melt the semi-sweet chocolate plus 1 tsp oil in the microwave with 10-15 second burts until melted.do the same with milk and white chocolate. Add crushed pistachios and almonds in the chocolate if u like it.
- Next, cut the brownie into bars and place them on a lined tray. I divided each side into 8 bars (total 16) and realised they were quite big, so decided some into smaller bars too. So this is ur preference completely. Spoon or spread the melted chocolate over each bar for an even coating.
- Finally, let the chocolate set completely at room temperature or in the fridge. Decorate with pistachio cream, nutella, nuts however you like and then serve your rich and indulgent chocolate covered brownie bars.
If you like Brownie recipes like these, you should definitely check out my:
1) One Bowl Single Serve Fudgy Brownie Skillet
2) Crinkle Top Brownies Recipe
