Strawberry Chocolate Brownie Dessert Roll-Ups for #FWCon

A challenge ignited a vision of a new dessert. The vision included a visual aspect along with an interest peak and taste temptation. The goal was for it to have a sushi appearance. However the initial vision had some unexpected complications. One of the components did not perform as expected and the taste was not right. All that could be done is to move on and try a different approach. The vision was realized with the second attempt at Strawberry Chocolate Brownie Dessert Roll-Ups.

What component did not work? Initially I thought of using fruit roll-ups. What I discovered is they do not cut easily even with a serrated knife. The flavor overwhelmed everything else. It probably doesn’t help that I don’t care for fruit roll-ups either. I really don’t know why I considered using them. What to use instead? Rice paper was the first option. Then I thought of crepes. Oh yea! That was it. Chocolate crepes would be perfect.

Crepes brought on the next challenge. I’ve never made them before. The fun of making something new in the process of a dessert creation was too much to resist. I researched recipes and discovered they all have basic components. I put together what I thought would work. A little while later and I had a stack of chocolate crepes cooling down and almost ready to roll. I already baked triple chocolate brownies the day before. It was all coming together nicely.

Strawberry Chocolate Brownie Dessert Roll-Ups are easy to put together. All you have to do is spread strawberry cream cheese on a chocolate crepe, put strips of brownies near the edge, roll, and slice. Use your favorite crepe or brownie recipe or the ones below. There will be extra brownies and crepes however I’m sure you will find a use for them (or just make more roll-ups). The important question is how they taste. As my husband said: “Oh, these are good!”. They are creamy, chocolate-y, bites that are both eye-catching and irresistible.

What challenge ignited the vision? Dixie Crystals has a contest to create a brownie dessert for the Food and Wine Conference. First place prize is $500 plus conference ticket and more. You can find out how to enter and all the details here: Dixie Crystals Brownie Dessert Contest. To my fellow food bloggers: it’s time to get your vision ignited and enter your creation in the contest. Have fun creating and I hope to see you at the conference!

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Strawberry Chocolate Brownie Dessert Roll-Ups

Strawberry Chocolate Brownie Dessert Roll-Ups are bite-size treats made with brownies rolled in crepes coated with strawberry cream cheese.

Course Dessert

Cuisine American

Prep Time 1 hour 55 minutes

Cook Time 35 minutes

Total Time 2 hours 30 minutes

Author Renee

Ingredients

For the brownies:

• 3/4 cup semi-sweet chocolate chips
• 3/4 cup all-purpose flour divided
• 1 teaspoon salt
• 5 ounces semisweet chocolate chopped
• 1/2 cup unsalted butter cut into pieces
• 1 cup sugar
• 2 tablespoons unsweetened cocoa powder sifted
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature

For the chocolate crepes:

• 3 large eggs at room temperature
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon sugar
• 1/8 teaspoon table salt
• 2 tablespoons unsalted butter approx.

For the assembly:

• 16 ounces strawberry cream cheese spread

Instructions

For the brownies:

1. Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking pan. Line the pan with parchment paper with at least 1-inch overhang on two sides. Lightly grease parchment paper.
2. Stir together the chocolate chips and 1 tablespoon of the flour in a small bowl.
3. Whisk together remaining flour and salt in a separate small bowl.
4. Melt the chocolate and butter in a large non-reactive bowl over a pan of simmering water. When the chocolate and butter has melted, remove it from the heat and stir in sugar and cocoa powder.
5. Whisk in vanilla and eggs, one at a time, mixing well after each addition.
6. Stir in flour until just moistened. Stir in chocolate chips.
7. Spread batter evenly in prepared pan. Bake for 30 to 32 minutes, or until a toothpick or cake tester inserted in the center comes out with some moist clumps clinging to it.
8. Cool brownies in the pan on a wire rack. Lift the brownies out of the pan using the parchment paper.
9. Place brownies on a cutting board and slice into squares.

For the chocolate crepes:

1. Combine eggs, flour, cocoa powder, sugar, and salt in a blender. Blend until mixture is a smooth batter. Scrap down sides of blender as needed to incorporate all ingredients.
2. Chill batter for at least 1 hour.
3. Heat a 10-inch non-stick crepe pan or skillet over medium heat.
4. Melt a thin slice of butter in the pan and spread melted butter around the pan.
5. Pour 1/4 batter into the pan and quickly lift the pan and tilt it around to form an even coating of batter on the bottom of the pan.
6. Cook until set, about 1 minute.
7. Loosen the edges with a spatula and carefully flip the crepe over. Cook for about 30 seconds.
8. Transfer crepe to a plate. Repeat with the remaining butter and batter.
9. You can layer parchment or wax paper between crepes to keep them from sticking together.
10. Cool crepes completely.

To assemble the roll-ups:

1. Spread a thin layer of strawberry cream cheese on a crepe.
2. Cut brownie into strips and lay the strips near the edge of the crepe.
3. Roll up crepe starting with the brownie edge. Slice into bite-sized pieces. Chill until serving.

Recipe Notes

There will be leftover crepes and brownies. Both can be frozen for later use or enjoyment.