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Brownie Donuts Bronuts are the indulgent marriage of two beloved treats combining the rich fudgy texture of a brownie with the playful shape of a donut. With a triple chocolate punch and an irresistible chocolate glaze this recipe is a chocolate lover’s dream and the perfect answer to any sweet craving. These are thick and satisfying with just the right amount of chew and fudge factor.
When I made these for a friend’s birthday brunch they disappeared before the coffee was brewed and now my family insists we keep donut molds on hand for chocolate emergencies.
Ingredients
- Semisweet chocolate chips or bars: use good quality chocolate for the richest flavor chopped chocolate gives a smoother melt
- Unsalted butter: fresher butter delivers better flavor and helps create that lush fudgy texture
- Eggs: provide structure and help create the classic brownie chew pick large eggs for consistent results
- Light brown sugar: adds a mellow sweetness and extra moisture look for soft evenly colored brown sugar
- Granulated sugar: balances both the chocolate and texture use fine white sugar for even mixing
- Vegetable oil: brings a bit of silkiness without competing flavors choose a neutral high quality oil
- Vanilla extract: enhances the depth of chocolate if possible use pure extract instead of imitation
- All purpose flour: sift before measuring for lighter donuts stick to the scoop and level method
- Cocoa powder: look for Dutch process or natural unsweetened versions with deep color and aroma
- Salt: a dash brightens all the chocolate flavors kosher or fine sea salt works well
- Semi sweet or milk chocolate chips: stir in for intense pools of chocolate get bigger chips for bolder bites
- Powdered sugar: makes a silky smooth glaze always sift to avoid clumps
- Whole milk: creates the right consistency for dipping fresher milk gives a glossier finish
- Sprinkles: for a festive look choose nonpareils for crunch or jimmies for a classic touch
Step-by-Step Instructions
- Prep and Preheat:
- Start by setting your oven to 350F. Place the donut molds onto a sturdy baking sheet and coat each cavity evenly with nonstick spray so your donuts release perfectly once cooled.
- Melt Chocolate and Butter:
- Combine finely chopped chocolate and butter in a saucepan over low heat. Stir constantly until completely melted and glossy. This forms the rich base that makes your bronuts extra fudgy. Remove from heat and let cool slightly.
- Whip Eggs and Sugar:
- In a large mixing bowl beat together eggs brown sugar and granulated sugar using a hand mixer or whisk. Work for two to three minutes until the mixture looks thick pale and has doubled in volume. This step ensures a light tender crumb.
- Combine Wet and Dry Mixtures:
- Pour the slightly cooled chocolate mixture into the egg mixture. Gently fold everything together with a spatula until the color is completely even with no streaks remaining.
- Add Flavor and Dry Ingredients:
- Mix in the vegetable oil and vanilla briefly until blended. Next sift together the flour cocoa powder and salt to avoid lumps then gently fold these dry ingredients into the wet mixture. Stop as soon as you see the dry ingredients disappear which helps keep the bronuts tender.
- Mix in Chocolate Chips:
- Fold in the chocolate chips ensuring even distribution but be gentle to maintain the batter’s airiness.
- Fill Donut Molds:
- Transfer the batter into a piping bag snip off the end and pipe batter into each mold until almost full. If you have remaining batter save it to use after the first batch is finished.
- Bake:
- Bake on the middle rack for 15 minutes. Check doneness by inserting a toothpick which should emerge with some moist crumbs but not wet batter. Overbaking dries them out so watch closely.
- Cool and Release Donuts:
- Remove from the oven and let donuts cool in the molds on a rack until at room temperature. Gently pop them out without forcing to keep their shape perfect.
- Make the Chocolate Glaze:
- In a mixing bowl whisk together powdered sugar and cocoa powder. Add vanilla extract and six tablespoons of milk whisking until you get a thick smooth glaze. Adjust milk by the tablespoon for your preferred dipping consistency.
- Dip and Decorate:
- Dip each donut into the glaze. Let excess drip back into the bowl and immediately add sprinkles so they adhere before the glaze sets. Set on a rack to let glaze slightly firm before serving.
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My favorite part is using deeply flavored cocoa powder it gives each donut rich depth and reminds me of afternoons baking with my siblings when we would sneak the warmest fudgiest pieces straight from the pan.
Storage Tips
Brownie donuts keep best in an airtight container at room temperature for up to two days. If you prefer to store them longer refrigerate for up to five days but return to room temperature before eating for maximum softness. You can freeze unglazed donuts for up to two months. Defrost at room temperature and glaze after thawing for best results.
Ingredient Substitutions
Try dark chocolate for a more intense chocolate flavor or swap all purpose flour with a gluten free blend. If whole milk is unavailable use half and half or even oat milk for the glaze. For toppings crushed nuts or toasted coconut flake work brilliantly instead of sprinkles.
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Serving Suggestions
These bronuts shine as a brunch centerpiece paired with hot coffee or espresso. Dress them up for celebrations with themed sprinkles. For a luxurious dessert top with a scoop of vanilla or coffee ice cream and a drizzle of warm salted caramel.
Cultural Context
The combination of brownies and donuts is fairly recent but speaks to American creativity in dessert making. Brownie donuts marry the nostalgia of bake sales with the fun of classic donuts creating a treat that feels new but familiar. This fusion dessert often becomes a signature bake at family gatherings especially around holidays.
Frequently Asked Questions
- → What helps bronuts stay fudgy?
Pick good semisweet chocolate and don’t bake too long. You want a toothpick to come out with some wet crumbs.
- → Is any chocolate type okay for bronuts?
Go for semisweet for that deep flavor, but toss in some milk chocolate chips if you want them a little sweeter.
- → Will I need a donut pan?
A true donut pan makes them look and bake right. You can swap in other pans, but texture and shape might change a bit.
- → What’s the easiest icing method?
Just dip your cooled bronuts into the cocoa icing, then add sprinkles while the top is still sticky for a nice look.
- → What’s the way to store bronuts?
Stick them in a sealed container at room temp for a couple days or toss in the fridge if you want them to last longer.