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Tempura Brownies

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Prep Time45 mins
Cook Time30 mins
Fry5 mins
Total Time1 hr 20 mins
Servings6
AuthorRobin Clark + Melissa Lee

Equipment

  • Cutlery
  • Chef’s knife
  • Chopping board
  • Bakeware
  • Dry and wet measuring cups
  • Measuring spoons
  • Mixing bowl
  • Loaf pan
  • Resting rack
  • Hand tools/Gadgets
  • Whisk
  • Ice cream or cookie scoop
  • Slotted spoon
  • Rubber spatula
  • Spiderweb
  • Cookware
  • Small saucepan
  • Appliances
  • KitchenAid Stand Mixer with whisk attachments
  • Fryer or a deep pot with canola oil

Ingredients

Brownies

  • 125 grams 4.5 ounces 70% dark chocolate
  • 85 grams 6 tablespoons Butter
  • 2 Eggs
  • 150 grams ¾ cup Sugar
  • 40 grams ¼ cup Flour
  • 25 grams 3 tablespoons Cocoa powder
  • ½ tsp Salt

Tempura Batter

  • 1 ¾ cups All purpose flour
  • 1 Egg
  • 1 ½ cup Ice water
  • ¼ cup Cocoa powder optional

Instructions

To make the brownies

  • Melt the chocolate and butter in a small saucepan, whisk until glossy and smooth.
  • Beat the eggs and sugar in a mixer with the whisk attachment until light and fluffy. The mixture should be pale yellow.
  • Add in the melted chocolate mixture. Mix until combined.
  • Combine the flour, cocoa powder, and salt in a bowl.
  • Add the dry ingredients mixture to the mixer.
  • Mix just until combined and a smooth batter is formed.
  • Spray a loaf pan liberally with non-stick spray.
  • Add in the brownie batter.
  • Bake at 350 degrees Fahrenheit for 20–30 minutes. (You want them to be slightly underbaked, so they are easier to scoop later.)
  • Let the brownies cool completely then scoop brownie balls with a cookie scoop.

To make the tempura batter

  • Preheat fryer to 375 degrees Fahrenheit.
  • Beat egg in a bowl until smooth.
  • Add the ice water and whisk to combine.
  • Add the flour and cocoa and whisk lightly to combine. Do NOT overwork the batter.
  • Working in batches, dip the brownie balls in the batter and then carefully place them in the oil.
  • Fry until crispy.

Notes

Storage Tips

Trust me, you’ll eat these all in one sitting. 

Chef's Notes

Melissa recommends Valrhona Noir Guanja 70% dark chocolate for this recipe. It’s bittersweet and elegant! 
For a less chocolatey dish you can use just flour in the tempura batter. 
These go great with vanilla ice cream, whipped cream, or even powdered sugar. If you want to add another playful component to this dessert, please try our soy caramel! They are BFFs just like Robin and Melissa! 

Did you make this recipe?

 

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