Bronuts
These delicious chocolate brownie doughnuts are made with pantry staples, only take 15 minutes of prep work, and are full of chocolate flavor.
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.
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Notes
Storage:
Keep leftovers in an airtight container in a single layer on the counter for up to 4 days. To freeze, place the bronuts in a freezer bag (in a single layer if decorated) and freeze for up to 1 month. If you go ahead an add the sprinkles, know that they may dissolve or bleed if they are stored.
Notes:
The oil and butter combination makes the fudgy texture of the bronuts, while adding buttery flavor and moisture.
Sifting the dry ingredients removes all of the lumps and keeps the batter smooth.
Avoid over mixing the brownie batter to prevent tough brownie donuts.
Silicone pans makes it easy to remove the bronuts. If using metal pans, use the cooking spray that has flour in it for easy removal.
Bronuts need to be cooled completely before removing from the pan and before glazing.
Your donuts make fall apart if removed from the pan before they are completely cool.
Storing in a single layer works best after decorating to keep the tops neat, however, you can gently stack them if needed.
Nutrition
Calories: 352kcal | Carbohydrates: 51g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 76mg | Potassium: 147mg | Fiber: 2g | Sugar: 42g | Vitamin A: 340IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg
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