- In a medium, sturdy pan, heat the oil to 350°F, using a candy thermometer. (You can also test with a small pinch of bread, or batter...if it sizzles and browns within a minute or so, it's ready).
- Using a large knife, roughly chop the brownies and form into 8 balls. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cocoa powder and sugar.
- Add the vanilla, eggs, and milk to the dry ingredients and mix until fully incorporated. The batter will be fairly thick.
- Add the brownie balls to the batter and move around (fingers work well) until coated.
- 2 to 3 at a time, carefully add the coated brownie balls to the hot oil. Use a fork to rotate the balls in the oil so they brown evenly all over. Cook for about 2 minutes, until golden brown. Remove with metal spatula or spider and place on paper towel-lined plate. Repeat with remaining brownie balls.
- Mix together the confectioner's sugar and cinnamon and place in a small sieve and gently sprinkle over the fritters.
- Cut fritters down the middle and drizzle with homemade butterscotch sauce.
For the butterscotch sauce:
- Melt the butter in a small sauce pan over medium heat.
- Add the brown sugar and stir until completely dissolved. Add the cream and bring to a gentle boil.
- Simmer for 5 minutes. The sauce should simmer, but not boil vigorously. If you over-boil, the sauce will become too thick.
- Remove from heat and stir in the salt and vanilla. Pour into heat-proof container and let cool. (The sauce will thicken as it cools).