Brownie Fries
This post may contain affiliate links. Please read our disclosure policy.
If you love classic fudgy brownies, you’re going to have so much fun with these Brownie Fries! Inspired by the viral cookie fry trend, these rich, chocolatey brownies are baked, chilled, and sliced into crinkle-cut “fries” for a playful twist on the beloved dessert.
They’re perfect for birthday parties, game days, movie nights, or anytime you want a dessert that’s guaranteed to impress. Serve them with chocolate sauce, caramel, marshmallow fluff, or a cold glass of milk for a fun treat that’s as delicious as it is eye-catching.
For more viral recipes, try my version of Ina Garten’s Viral Brownie Pudding, Salted Pretzel Cookie Dough Date Bark, Viral Protein Dot Cake, Matthew McConaughey Tuna Salad, Single Skillet Spaghetti (Meghan Markle Pasta), Ground Beef Sweet Potato Bowls, or Viral Scoopable Cookies!
Table Talk with Tawnie
When I saw cookie fries go viral, I knew I had to make brownie fries too! I love that they’re a dessert that’s a little unexpected but familiar at the same time. They’re something fun to make to make things feel a little extra special. And hey, if you don’t want to shape them as fries, just make a regular batch of brownies and continue business as usual! Pro tip: if you’re not using this french fry cookie cutter, then simply use a plastic knife to cut brownies. Perfect cuts every time!
- Unsalted butter: Melt the butter and let it cool slightly before mixing it into the batter. If it’s too hot, it can scramble the eggs instead of blending in smoothly.
- Eggs: You’ll need 3 large eggs plus 1 egg yolk. For the best texture and a shiny, crackly top, let the eggs come to room temperature before mixing.
- Dutch-process cocoa powder: This is the secret to ultra-rich, deeply chocolatey brownies. Dutch-process cocoa has a smoother, less acidic flavor than natural cocoa, making these brownies extra fudgy and decadent.
- All-purpose flour: All-purpose flour gives these brownies the perfect chewy, fudgy texture. A 1:1 gluten-free flour blend should also work well if you need a gluten-free option.
- Mini chocolate chips: You can substitute regular chocolate chips or chopped chocolate if that’s what you have on hand, but I love using the minis so they distribute more evenly throughout the brownies.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Whisk butter, sugar, and cocoa
Whisk together the melted butter, sugar, and cocoa powder until smooth.
Add remaining ingredients
Add the rest of the ingredients and mix until just combined.
Bake & chill
Spread batter evenly in the pan and bake for ~24-28 minutes. Let the brownies cool completely in the pan and then refrigerate for at least 2 hours.
Cut into fries
Lift the brownies out using parchment and place them on a cutting board. Use a french fry cutter tool to cut into even fry shapes.
Serve & enjoy!
Garnish with flaky sea salt or a dusting of powdered sugar. Dunk the brownie fries in melted chocolate, chocolate ganache, caramel sauce, or just a cold glass of milk and enjoy!!🤎
Expert Tips
- Whisk the butter, sugar, and cocoa well: Whisking for a full 2 minutes helps dissolve the sugar and creates that beautiful shiny, crackly brownie top.
- Don’t overmix the flour: Fold it in just until no dry streaks remain to keep the brownies tender and fudgy.
- Slightly underbake for the best texture: The center should be just set when you pull the brownies from the oven. They’ll continue to firm up as they cool.
- Don’t skip the chilling step: Refrigerating the brownies for at least 2 hours (or freezing for 30–45 minutes) makes them much easier to cut into clean, fry-shaped strips.
- Wipe the cutter between cuts: If your fry cutter starts sticking, wipe it clean with a damp paper towel for neater brownie fries.
- Use a metal baking pan: A light-colored metal pan bakes brownies more evenly than glass, helping prevent overbaked edges.
- Serve with dips! Chocolate ganache, hot fudge, caramel sauce, raspberry sauce, marshmallow fluff, peanut butter, or even a cold glass of milk make these extra fun.
Variations / Substitutions
- Salted caramel: Drizzle caramel sauce over the brownie fries and finish with flaky sea salt.
- Peanut butter: Swirl peanut butter into the batter before baking or serve with a peanut butter dipping sauce.
- Mint chocolate: Add ½ teaspoon peppermint extract and top with crushed peppermint candies during the holidays (like these Peppermint Brownies).
- Espresso brownies: Stir 1-2 teaspoons of espresso powder into the cocoa mixture to intensify the chocolate flavor.
- Loaded brownie fries: Serve in a basket with whipped cream, sprinkles, mini marshmallows, chopped candy bars, and multiple dipping sauces for a dessert “fry bar.”
Storage / Freezing
- Refrigerator: Store brownie fries in an airtight container for up to 5 days. They taste delicious chilled or can be brought to room temperature before serving.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Place parchment paper between layers to prevent sticking.
- To serve: Let frozen brownie fries thaw at room temperature for about 30 minutes before serving.
shop this post
Buy Now → 
Buy Now → 
Buy Now → More Brownie Recipes You’ll Love
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Brownie Fries
Ingredients
- 1 cup unsalted butter (melted and slightly cooled)
- 2¼ cups granulated sugar
- 2/3 cup Dutch-process cocoa powder
- 3 large eggs + 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- 1 tsp fine salt
- 1¼ cups all-purpose flour (spoon and leveled)
- 1 cup mini chocolate chips
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 350°F. Line a light-colored metal/aluminum 9×13-inch pan with parchment, leaving an overhang for easy removal.
- Whisk butter, sugar, and cocoa: In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth and glossy, ~2 minutes. (You want to whisk it really well to help create that shiny top). Start Timer1 cup unsalted butter, 2¼ cups granulated sugar, 2/3 cup Dutch-process cocoa powder
- Add the rest of the wet ingredients: Whisk in eggs, egg yolk, vanilla, and salt until fully combined.3 large eggs + 1 egg yolk, 2 tsp vanilla extract, 1 tsp fine salt
- Add flour: Fold in flour until just combined.1¼ cups all-purpose flour
- Fold in chocolate chips: Stir in mini chocolate chips.1 cup mini chocolate chips
- Pour into pan: Spread batter evenly in the pan.
- Bake: Bake for ~24-28 minutes, until the edges are set and the center is just set. Careful not to overbake. Slightly underbaked will give you a fudgier brownie fry! Start Timer
- Cool + chill (important!): Let brownies cool completely in the pan. Then refrigerate for at least 2 hours (or freeze for 30-45 minutes) until firm. This step is key for clean “fry” cuts. Start Timer
- Cut into fries: Lift brownies out using parchment and place on a cutting board. Using a wavy french fry cutting tool to cut into even fry shapes about 3/4 inch wide and 3-4 inches long.
- Serving options: Garnish with flaky sea salt or a dusting of powdered sugar if desired and dunk the brownie fries in melted chocolate, chocolate ganache, caramel sauce, or just a cold glass of milk. Great for parties and kids!
Equipment
Notes
- Refrigerator: Store brownie fries in an airtight container for up to 5 days. They taste delicious chilled or can be brought to room temperature before serving.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Place parchment paper between layers to prevent sticking.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
