Bronuts

5 from 4 votes

Bronuts are triple chocolate donuts made from brownie batter and are the ultimate chocolatey, thick, fudgy stick-to-the-roof-of-your-mouth sweet treat. They're so delicious and they are easy to make too!

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings: bronuts

Calories: 456kcal

Author: Jessica Burgess

Equipment

Piping Bags
donut pans
Cooking Spray

Ingredients

8 ounces bittersweet chocolate, finely chopped or 1 cup bittersweet chocolate chips
¾ cup unsalted butter cut into small pieces
4 eggs
¾ cup light brown soft sugar
½ cup granulated white sugar
1 teaspoon vegetable oil
1 teaspoon vanilla extract
¾ cup all purpose flour
½ cup cocoa powder
½ teaspoon salt
½ cup semi sweet or milk chocolate chips

For topping

1 cup powdered sugar
6 tablespoons cocoa powder
½ teaspoon vanilla
6 tablespoons whole milk
2 tablespoons sprinkles

Instructions

Preheat the oven to 350 °F.
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 white 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.
Tip in the flour, cocoa powder and salt.
Fold the ingredients very gently. Stop mixing when you can no longer see white streaks of flour.
Tip in the chocolate chips and mix gently to combine.
Put the donut moulds onto a baking sheet and spray them with cake release.
Transfer the brownie batter to a piping bag. Snip the end off with a pair of scissors then pipe the brownie batter into the 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 moulds 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.

Notes

As this recipe is completely chocolate centric we recommend only using the highest quality chocolate you can afford. It will make the world of difference to the overall brownie flavor. Use high quality bittersweet baking chips OR 2 4 ounce bars of bittersweet chocolate - the good stuff!
Don’t be tempted to overmix the brownie batter, we want these brownies to taste thick and fudgy but not cakey.
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 moulds have cooled. It will be fine in the bag while you wait.
Likewise, don’t over bake 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.
As the Brownie Donuts cool they will continue to set and will become more fudgy with time.

Nutrition