Brownie Fries
If you thought brownies couldn’t get any better, try cutting them into fries. These brownie fries have rich, fudgy centers, crackly tops, and the perfect shape for dipping in your favorite sauce.
Ingredients you’ll need
- Unsalted butter
- Semi-sweet chocolate: We recommend using chopped chocolate from a bar because it melts more completely. Chocolate chips contain stabilizers that help them hold their shape, which means they don’t melt as smoothly into the batter. You can find it in the baking aisle typically labeled “baking chocolate.” Brands like Ghirardelli, Guittard, and Bakers are common and easy to find.
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Dutch-process cocoa powder: You can use natural cocoa powder but the flavor will be slightly different. Dutch-process gives you that deep, rich chocolate flavor these brownies are going for.
- Salt
Recipe Tips
Use high quality chocolate: Using good quality ingredients makes all the difference in this recipe. We love using Ghirardelli for the chocolate.
Mix the eggs and sugar well: Beating the eggs & sugar until thickened and pale is the key to getting that shiny, crinkly top.
Don’t overbake: Overbaking will cause dry brownies. You can tell when the brownies are fully baked when the edges are set and the top is shiny.
Let them cool before cutting: Make sure the brownies are completely cool before slicing. Cutting them while warm can cause the fudgy centers to stick to the knife and the fries to lose their shape.
What to Serve With Brownie Fries
We dipped ours in melted Lotus Biscoff spread, and the warm, spiced cookie butter pairs so well with the rich chocolate brownies. But these brownie fries were basically made for dipping, so there are plenty of ways to switch it up! Try them with hot fudge, chocolate ganache, salted caramel, or melted white chocolate. You can also serve a few different sauces together and make a little brownie fry dipping platter.
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Watch how we made them:
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Brownie Fries
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup dutch process cocoa powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Grease and line a 9×13 baking pan with parchment paper.
- In the microwave or in a small saucepan, melt the butter and chocolate until smooth. Set aside.
- In a large bowl, use an electric hand mixer to beat the sugar, eggs, and vanilla until thickened and pale in color. About 5-7 minutes. You can also use a whisk but it may take longer.
- Add the warm chocolate and beat until combined.
- Add the flour, cocoa powder, and salt. Mix until combined and no flour streaks remain.
- Evenly spread the batter into the prepared pan and bake at 350℉ for 30 minutes.
- Allow the brownies to cool completely in the pan. Then, lift them out using the parchment paper.
- Using a knife, cut the brownie in half lengthwise, then cut each half crosswise into 10 strips to make 20 brownie fries. Wipe the knife clean between each cut for clean edges.
