Cinnamon Cocoa Brownie Fritters
User Reviews
5
Cinnamon Cocoa Brownie Fritters
Description
This recipe transforms six large cinnamon cocoa brownies into bite-sized balls that are coated in a thick batter made with flour, baking powder, cocoa powder, sugar, eggs, vanilla, and milk. These brownie balls are deep-fried in hot canola or vegetable oil until crispy and golden brown on all sides. The frying creates a firm shell outside while keeping the interior soft and gooey, highlighting the cinnamon cocoa flavors within.
The finished fritters are dusted with a mixture of confectioners’ sugar and ground cinnamon for a sweet, aromatic finish. Accompanying the fritters is a homemade butterscotch sauce made from butter, light brown sugar, heavy cream, kosher salt, and vanilla extract, which adds a rich, creamy caramel contrast to the chocolate tones of the fritters.
These fritters are ideal as a dessert or indulgent snack, best enjoyed warm with the butterscotch sauce for dipping. They bring together bold spices, chocolate, and creamy sauce with a satisfying fried texture.
Ingredients
- canola oil for frying, or vegetable oil
- 6 large Cinnamon Cocoa Brownies
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cocoa powder
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 2 egg
- 1 cup milk whole
- ½ cup confectioners sugar
- 1 teaspoon ground cinnamon
BUTTERSCOTCH SAUCE
- 4 tablespoon butter unsalted
- ½ cup light brown sugar
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In a medium, sturdy pan, heat the oil to 350°F, using a candy thermometer. (You can also test with a small pinch of bread, or batter...if it sizzles and browns within a minute or so, it's ready).
- Using a large knife, roughly chop the brownies and form into 8 balls. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cocoa powder and sugar.
- Add the vanilla, eggs, and milk to the dry ingredients and mix until fully incorporated. The batter will be fairly thick.
- Add the brownie balls to the batter and move around (fingers work well) until coated.
- 2 to 3 at a time, carefully add the coated brownie balls to the hot oil. Use a fork to rotate the balls in the oil so they brown evenly all over. Cook for about 2 minutes, until golden brown. Remove with metal spatula or spider and place on paper towel-lined plate. Repeat with remaining brownie balls.
- Mix together the confectioner's sugar and cinnamon and place in a small sieve and gently sprinkle over the fritters.
- Cut fritters down the middle and drizzle with homemade butterscotch sauce.
BUTTERSCOTCH SAUCE INSTRUCTIONS
- Melt the butter in a small sauce pan over medium heat.
- Add the brown sugar and stir until completely dissolved. Add the cream and bring to a gentle boil.
- Simmer for 5 minutes. The sauce should simmer, but not boil vigorously. If you over-boil, the sauce will become too thick.
- Remove from heat and stir in the salt and vanilla. Pour into heat-proof container and let cool. (The sauce will thicken as it cools).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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