Fried Brownie Recipe
Make Fried Brownie Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie base (make-ahead or store-bought)
Batter for coating
Frying & finishing
Method
Brownie base (make-ahead or store-bought)
- 1
Prepare brownie pieces
If using store-bought brownies, trim edges and cut into 1-inch squares (about 12 pieces). If using leftover baked brownies, chill them in the refrigerator for 20–30 minutes so they are firm and hold together while frying. If you prefer to make small fresh brownie bits from batter, spoon batter into very small silicone molds or a greased mini muffin pan and bake at 350°F (175°C) until just set, then cool completely.
Batter for coating
- 2
Make batter
In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine salt until evenly combined. In a separate small bowl whisk the egg, milk and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and whisk gently until you have a smooth, slightly thick batter that will coat the brownie pieces. If batter is too thick to coat, add milk 1 tsp at a time until it reaches pancake-batter consistency. Chill batter for 5–10 minutes if time allows — this helps it cling to the cold brownie pieces.
- 3
Frying & finishing
- 4
Heat oil
Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1½–2 inches (about 2 cups). Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 teaspoon of batter into the oil — it should sizzle and rise steadily without browning instantly.
- 5
Fry brownies
Working in small batches (3–4 pieces at a time depending on pot size), dip each chilled brownie square into the batter, turning to coat all sides. Allow excess batter to drip off briefly, then gently lower into the hot oil using tongs or a slotted spoon. Fry until the coating is golden brown and crisp, about 1 to 1½ minutes per side (total 2–3 minutes), turning once so both sides color evenly. Avoid overcrowding; crowding drops the oil temperature and yields greasy results.
- 6
Drain and finish
Remove fried brownies with a slotted spoon and transfer to the paper-towel-lined plate to drain for 1–2 minutes. While still warm, dust lightly with powdered sugar and a tiny pinch of flaky salt if using. Serve warm with dipping sauce on the side (vanilla glaze, chocolate sauce, or caramel).
- 7
Safety & make-ahead notes
Serve fried brownies immediately for the best contrast of warm center and crisp coating. If you must hold them briefly, keep them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes. Reheat gently in a 350°F (175°C) oven for 3–5 minutes to refresh crispness — avoid the microwave, which will make them soggy.