Deep Fried Brownie Fritters
Recipe type: Dessert
Serves: 24
Originally published in my column in Ami/Whisk Magazine
  • 1 cup oil
  • 2 cups granulated sugar
  • 6 oz melted chocolate
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1⁄2 teaspoon baking powder
  • pinch salt
  • 1 1⁄2 cups flour
Fritter Batter
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ cup milk or soy milk
  • Oil, for frying
  • ice cream, for serving, optional
  • chocolate, for garnish, optional
  • chocolate and/or caramel sauce, for garnish, optional
  • chopped nuts, for garnish, optional
  1. Preheat oven to 350. Line a 9x13 pan with parchment paper and set aside.
  2. In the bowl of an electric mixer on medium speed, beat together the oil and sugar until combined. Add the melted chocolate and quickly beat it in to incorporate it.
  3. Add the eggs and vanilla and beat until smooth.
  4. Add the cocoa powder, baking powder, and salt. Beat until smooth.
  5. Turn the mixer to low and add the flour. Beat until just combined.
  6. The batter should be very thick - almost like a dough. Pour it into the prepared baking pan.
  7. Bake at 350 for 35 minutes. Remove from the oven and set aside to cool completely.
  8. When brownies are fully cooled, cut the hard edges off, then cut the brownies into about 24 pieces.
  9. Roll the brownie squares into balls (don’t worry if the shape isn’t perfect). Put in the fridge until ready to use.
Plan ahead: You can even make these ahead of time and freeze the brownie balls in an airtight container. Defrost before continuing.
To make the batter:
  1. In a small bowl, whisk together the flour, baking powder and sugar, Add the vanilla, eggs and milk and mix until combined and smooth. Batter will be pretty thick.
To assemble fritters:
  1. Heat about 2 inches of oil in a deep frying pan over a medium heat. To test if it’s hot enough, drop in a tiny bit of batter. If the oil is hot enough, the batter will immediately bubble and rise to the top.
  2. Dip one of the brownie balls in batter and roll until it’s evenly coated.
  3. Carefully place the coated brownie ball in the hot oil and fry for about 30-40 seconds, then flip it over and fry on the other side for an additional 30-40 seconds. If they brown too quickly, turn down the flame.
  4. Repeat with remaining brownie balls.
  5. Serve immediately.
Serving suggestions:
  1. Serve these with your choice of ice cream, chocolate candies or shavings, chocolate sauce, caramel sauce, whipped cream etc.
Recipe by Overtime Cook at