Our bronuts combines the fudginess and decadence of regular brownies into a donut shape, topped with a rich chocolate glaze and decorated with rainbow sprinkles. This easy, from-scratch recipe is perfect when you have a sweet tooth or are looking for a fun dessert for kids.
While my family always requests my homemade brownie recipe, bronuts are quickly becoming a new favorite dessert! Next time we make these, I think we are going to switch up the glaze and decorations to match the holiday and season!
Put those donut molds to good use and try cake mix donuts, 2-ingredient pumpkin donuts, and chocolate cake mix donuts.
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🍩Ingredients:
Bronut Ingredients:
- unsalted butter and oil – The oil and butter combination makes the fudgy texture of the bronuts, while adding buttery flavor and moisture.
- semi-sweet chocolate chips – you could use milk chocolate chips, but we think it’s rich enough without them.
- granulated sugar
- vanilla and salt – brings out the chocolate flavor more.
- eggs – bring to room temperature before mixing.
- all-purpose flour – we haven’t test this recipe with anything other than plain flour.
- unsweetened cocoa powder – Hershey’s is one of our favorite brands to use.
Chocolate Glaze:
- powdered sugar, milk, and cocoa powder – if it gets too thick, you can thin it with a little more milk.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
We like to garnish triple chocolate brownie doughnuts with our rich chocolate glaze and rainbow sprinkles!
Equipment Needed:
- Donut Pan
Substitutions and Variations
- White chocolate – decorate with a white chocolate drizzle or dip in a white chocolate glaze.
- Christmas wreath bronuts – use a star tip with green buttercream frosting and pipe around the edges for a fun holiday treat.
- Frosting ideas – dark chocolate buttercream or fluffy peanut butter frosting (like we used on this chocolate peanut butter cheesecake) also pairs well with decadent brownies.
- Mini bronuts – use a mini donut silicone pan.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees.
Step 1: Combine the butter and chocolate chips in a heatproof bowl. Microwave in 30 second intervals until the butter has melted. Whisk the melted butter and chocolate together until smooth.
Step 2: Stir the oil, sugar, and vanilla into the melted chocolate.
Step 3: Gently whisk in the eggs, just until combined.
Step 4: Sift the flour, cocoa powder, and salt together into the brownie mixture and stir to combine.
Pro Tip: Avoid over mixing the brownie batter. This is what helps to keep them soft. Whisking vigorously or using a stand mixer adds too much extra air.
Step 5: Transfer the brownie donut batter to a large piping bag or a plastic bag with the corner snipped off.
Step 6: Grease the donut form with nonstick spray that contains flour.
Step 7: Pipe a ring of batter into each cavity so it’s halfway full. (Don’t overfill.)
Step 6: Bake the chocolatey bronuts for 15 minutes or until the tops are dry and a toothpick can be inserted with only a few crumbs on it.
Step 7: Remove from the oven and cool completely. Transfer the donuts to a wire rack.
Step 8: Whisk the sugar, cocoa powder, and milk together in a new bowl.
Step 9: Dip the smoothest side of the donut into the glaze. Allow the excess to drip off, then place on a serving tray or cooling rack.
SERVE: Decorate with sprinkles immediately before the glaze sets up.
Recipe Tips for Chocolate Bronuts
- If you don’t have a donut pan, you can also make these with a mini donut maker.
- To enjoy a fudgy bronut without any special equipment, use a muffin tin and ball up small pieces of tin foil for the donut hole. Then fill as directed.
- Sifting the dry ingredients removes all of the lumps and keeps the batter smooth.
- Avoid over mixing the brownie batter. This is what helps to keep them soft. Whisking vigorously adds too much extra air and can lead to tough brownies.
- Silicone pans makes it easy to remove the bronuts. If using metal pans, use the cooking spray that has flour in it, because they will pop out easily.
- Be sure to cool the brownie donuts completely before taking them out of the pan so they don’t fall apart.
- They also need to be cooled completely before glazing so the glaze doesn’t melt off.
- Storing in a single layer works best after decorating to keep the tops neat, however, you can gently stack them if needed. This glaze will form a dry film.
Fun Fact
The fudgiest brownies use very little flour and no baking powder.
Recipe FAQs
Keep leftovers in an airtight container in a single layer on the counter for up to 4 days.
Place the bronuts in a freezer bag (in a single layer if decorated) and freeze for up to 1 month. If you add the sprinkles, know that they may dissolve or bleed if they are stored.
A bronut is simply a brownie baked into a traditional doughnut shape.
More Amazing Donut Recipes
If you tried this Bronuts Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Bronuts
Ingredients
Ingredients:
- ½ cup unsalted butter
- 4 oz. ½ cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 2 large eggs room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder
Chocolate Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- 3 tablespoons unsweetened cocoa powder
- Sprinkles for decorating
Instructions
- Preheat the oven to 350°F.
- In a heat-proof bowl, combine butter and chocolate chips. Microwave in 30 second increments until butter is melted. Whisk together the butter and chocolate until smooth.
- Add granulated sugar, vanilla extract, and vegetable oil to the chocolate mixture and whisk to combine.
- Slowly whisk in eggs, just until combined.
- Sift flour, salt, and cocoa powder through a sieve into the brownie mixture and stir gently to fully combine.
- Transfer batter to a piping bag or plastic bag with the corner snipped off.
- Spray a donut pan with non-stick baking spray (the kind with flour works best). Pipe a ring of batter into each donut cavity. Do not fill each cavity more than ½ full.
- Bake bronuts for 15 minutes, until baked through. The tops of the bronuts will be dry to the touch and a toothpick inserted into the bronuts should have a few moist crumbs.
- Remove from oven and allow to cool completely. Remove from pan to a cooling rack.
- Prepare the glaze by whisking together powdered sugar, milk, and cocoa powder.
- Dip the smoothest side of the donut into the glaze, allowing some excess to drip off and then place on a cooling rack or platter. Decorate immediately with sprinkles before the glaze sets.
Notes
Nutrition
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