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Superbowl Browie Hand Pies
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5 from 1 vote

Deep Fried Football Brownie Hand Pies

Chocolate-stuffed pie dough, deep-fried and glazed.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 530kcal
Author: Stefani


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

Brownie Ingredients

  • 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.

Brownie Instructions

  • 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.


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