Deep Fried Football Brownie Hand Pies
Chocolate-stuffed pie dough, deep-fried and glazed.
Pie Crust Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter cold and cut into tablespoon-sized pieces
- 6 tablespoons ice cold water you may need less
- 3/4 cup all-purpose flour
- 1 cup granulated 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
- vegetable oil fill deep fryer according to manufacturer's instructions
- 1 large egg beaten
Chocolate Glaze Ingredients
- 4 cups powdered sugar
- 4 teaspoons cocoa powder
- 1 teaspoon salt
- 1/2 cup water you may need less
Decorating Icing Ingredients
- 1 cup powdered sugar
- 1 1/2 tablespoons water you may need less
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.
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.
Calories: 530kcal | Carbohydrates: 83g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 351mg | Potassium: 101mg | Fiber: 2g | Sugar: 60g | Vitamin A: 659IU | Calcium: 19mg | Iron: 2mg