Effortless Brownie Donuts Bronuts (Print Version)
# Ingredients:
→ For the Donuts
01 -
85 grams milk or semisweet chocolate chips
02 -
2 grams salt
03 -
60 grams cocoa powder
04 -
95 grams all-purpose flour (scoop and level carefully)
05 -
5 millilitres vanilla extract
06 -
5 millilitres vegetable oil
07 -
100 grams plain sugar
08 -
150 grams soft brown sugar
09 -
4 big eggs
10 -
170 grams unsalted butter, in chunks
11 -
225 grams semisweet chocolate (chopped) or 170 grams chips
→ For the Glaze
12 -
15 grams colorful sprinkles
13 -
90 millilitres whole milk
14 -
2.5 millilitres vanilla extract
15 -
36 grams cocoa powder
16 -
120 grams powdered sugar
# Instructions:
01 -
Pile the finished, glazed donuts onto your favorite plate and dig in.
02 -
Dip each donut into your chocolate glaze, let the extra drip away, then pop sprinkles on right before it dries to stick them well.
03 -
Whisk together powdered sugar and cocoa really well in a bowl. Slowly add in vanilla and milk until it gets thick but still pours. If it's too thick, splash in more milk till it's just right.
04 -
After baking, let donuts chill in their pans on a cooling rack till they're cool. Gently take them out when they're totally cooled off.
05 -
Slide the tray into your oven for 15 minutes. Donuts should spring back, and a toothpick poked in should come out with a few crumbs.
06 -
Transfer the batter into a piping bag, cut the tip, and squeeze into each greased donut pan just about full.
07 -
Gently fold in your milk or semisweet chocolate chips until mixed into the batter.
08 -
Add flour, cocoa, and salt to your mix, and gently stir until you don’t see any more powder. Don’t go crazy stirring.
09 -
Pour in vegetable oil and vanilla and stir just until everything’s mixed up.
10 -
Add your melted chocolate-butter mix to the eggs and sugars. Fold gently with a spatula so it’s all one color.
11 -
Whip the eggs with both brown and white sugars in a large bowl. Beat a few minutes until they’re super thick and fluffy.
12 -
Chuck butter and semisweet chocolate into a saucepan and melt over low heat. Stir until smooth, then let it cool off to the side.
13 -
Set the oven for 175°C. Grease your donut pans well and put them on a tray.
# Notes:
01 -
Don’t overbake these or the inside won’t stay gooey—15 minutes is just right.
02 -
Got more batter than pans? Save it in the piping bag until you can refill and bake another round.
03 -
You can find pans for donuts at most kitchen shops or online pretty easily.
04 -
The nutrition values change a bit based on what brands or swaps you use.