Print
Strawberry Chocolate Brownie Dessert Roll Ups | Magnolia Days

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.