Imagine a Super Bowl dessert that is a rich, fudgey brownie surrounded by flaky chocolate pie dough. Don’t stop there. Now, imagine that the brownie-stuffed pie dough is deep fried, taking on a donut-like flavor, and then glazed in a sweet and salty chocolate glaze. Are you smiling yet? I am!
Yes, my Super Bowl deep fried brownie hand pies are over-the-top. That is just how Super Bowl desserts should be! Go big or go home!
How to Make Deep Fried Super Bowl Brownie Hand Pies
These deep fried Super Bowl brownie hand pies start with a chocolate pie crust. Having never made a chocolate pie crust before, I turned to Laura from Simply Scratch for a chocolate pie crust recipe. I share the recipe in my own words below, but Simply Scratch has some nice process photos for the dough that you might want to check out.
The Brownie Filling
You can fill the Super Bowl hand pies with any brownie recipe you like. I use my mom’s brownie recipe because my mom makes my favorite brownies and I’m happy for any excuse to eat them. My mom has been on a cruise all week (lucky ducky) and I miss our near-daily chats – so, a taste of her brownies did me good. I share the recipe below.
Then, place a second piece of pie dough on top and crimp tightly with a fork. Flip the crimped football over and repeat on the other side.
I prefer to use a deep fryer to fry. However, if you don’t have a deep fryer, a deep pot and a slotted spoon would do the trick.
Once the hand pies are cool, it’s time to glaze with chocolate glaze. This is not just a decorating stage, it’s absolutely essential to the flavor profile of the hand pies. The pie crust on its own isn’t very sweet or salty. It’s when eaten together with the glaze that everything tastes balanced and wonderful. If you’ve ever decorated cookies, decorating these hand pies is essentially the same thing.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Deep Fried Super Bowl Brownie Hand Pies
Pie Crust Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter cold and cut into tablespoon-sized pieces
- 4-6 tablespoons ice cold water
- 3/4 cup all-purpose flour
- 1 cup sugar
- 5 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
Assembly and Frying Ingredients
- enough vegetable oil to fill deep fryer according to manufacturer's instructions
- 1 egg beaten
Chocolate Glaze Ingredients
- 4 cups powdered sugar
- 4 teaspoons cocoa powder
- 1 teaspoon salt
- about 1/2 cup water
Decorating Icing Ingredients
- 1 cup powdered sugar
- about 1 1/2 tablespoons water
Chocolate Pie Crust Instructions
Pulse flour, cocoa powder, sugar, and salt in a food processor until combined.
Add butter and pulse until butter is pea-sized.
Add water one tablespoon at a time until the pie dough is wet enough to stick together well if you pick up a clump of it.
Wrap pie dough in plastic wrap and refrigerate for at least 30 minutes.
Place all ingredients in a medium-sized mixing bowl and mix until thoroughly combined.
Assembly and Frying Instructions
Preheat fry oil in deep fryer to 350 F.
Roll dough to about 1/8" thick. Cut football shapes out of the dough. Mine were 5" long and I used a paper template to ensure that they were all consistent. Re-roll scraps as needed to use as much of the dough as possible.
Top half of the footballs with about 1 heaping tablespoon of brownie batter per football. Spread the batter in a strip along the inside of each football, leaving an open border around the edge. You won't use all of the brownie batter. You can bake any leftover batter in a ramekin at 350 F for about 30 minutes.
Brush a thin coating of egg around the edge of each brownie-covered football.
Top each brownie-covered football with a second football and use a fork to crimp the edge closed. Flip the footballs to the reverse side and crimp again to make sure that they are completely sealed.
Deep fry a few at a time (being careful not to crowd the fryer) for 6 minutes each, flipping halfway through. Turn out to a cooling rack to let excess oil drip off.
Chocolate Glaze Instructions
Sift powdered sugar and cocoa powder into a medium-sized bowl.
Stir in water a little bit at a time until the mixture is the consistency of a thick soup.
Dip each hand pie into the the glaze and set on cooling rack, dipped side up, to drip and dry. Use a toothpick to remove any large air bubbles. Once the glaze dries, dip and dry the same side a second time.
Decorating Icing Instructions
Sift powdered sugar into a small bowl.
Add water a little bit at a time until the mixture has a toothpaste-like consistency.
Transfer icing to a small plastic bag. Cut a TINY hole in the corner of the bag and pipe football lines on top of the chocolate glaze.
Store loosely covered in a single layer (they will get soggy in an airtight container) until ready to eat.
More Super Bowl Recipes
Don’t miss my other Super Bowl recipes!