Brownie Donuts (Bronuts)

Brownie Donuts (Bronuts)

Brownie + Donuts = Bronuts! These triple chocolate Brownie Donuts made from brownie batter are the ultimate chocolatey, thick, fudgy, stick-to-the-roof-of-your-mouth kind of sweet treat.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: bronuts, brownie donuts

Servings: bronuts

Equipment

a piping bag
2, 6 hole oven safe donut molds
nonstick spray

Ingredients

FOR THE DONUTS

8 ounces semisweet chocolate , finely chopped or 1 cup semisweet chocolate chips
3/4 cup unsalted butter , cut into small pieces
4 large eggs
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour , spooned and leveled
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup semi sweet or milk chocolate chips

FOR THE GLAZE

1 cup powdered sugar
6 tablespoons cocoa powder
1/2 teaspoons vanilla
6 tablespoons whole milk
2 tablespoons sprinkles

Instructions

Preheat the oven to 350F. Put the donut molds onto a baking sheet and coat them with nonstick spray. Set aside.
Put the chopped chocolate and butter into a saucepan set over a low heat. Heat until fully melted then set aside.
In a large mixing bowl, add the eggs, brown sugar, and granulated sugar. Beat for a couple of minutes until the mixture looks thick and frothy and has increased in volume by about half.
Pour the melted chocolate mixture into the beaten egg mixture. Use a spatula or wooden spoon to fold the ingredients together until it’s a uniform color.
Add the vegetable oil and vanilla extract and briefly mix until combined. Add in the flour, cocoa powder, and salt. Fold the ingredients very gently. Stop mixing when you can no longer see white streaks of flour.
Add in the chocolate chips and mix gently to combine.
Transfer the brownie batter to a piping bag. Snip the end off with a pair of scissors then pipe the brownie batter into the prepared molds until they are almost full. (You might have some brownie batter left over - see notes.)
Put the baking sheet into the oven and bake for 15 minutes.
Remove from the oven and leave the molds to cool to room temperature on a cooling rack. Once cool, pop the Brownie Donuts out of the molds.
To make the glaze, put the powdered sugar and cocoa powder into a mixing bowl and use a handheld whisk to combine. Add the vanilla extract and 6 tablespoons of milk and mix thoroughly. (Check the consistency - you may need to add additional milk by the tablespoon to thin it out. It should look the consistency of thick melted chocolate.)
Dip the donuts into the glaze giving them a little shake as you pull them out of the bowl. If desired, add sprinkles right away before the glaze sets. Serve and enjoy!

Video

Notes

You may have leftover batter. If you have any batter left over after filling the molds just leave it in the piping bag and wait until the other brownie donuts are done cooking and the molds have cooled. It will be fine in the bag while you wait.

Don’t overbake them. The brownies will bake up quicker in the donut molds than if you used a pan. 15 minutes should be plenty. You can check for doneness with a toothpick which should come out with some wet crumbs stuck to it.

Where do I get a donut pan? They are pretty common at most big box stores now, but you can also get one from Amazon.

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