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Brownie Donuts Bronuts are the ultimate sweet treat mashup. You get all the intense, chewy goodness of brownies in a fun donut form. Tons of deep chocolate bite, a glossy topping, and a total chocolate celebration in every bite. They're thick, chewy, and have awesome fudge vibes—an absolute go-to for chocolate lovers needing a fix.
The first time I made these for a pal’s birthday brunch, not one was left before the coffee was ready. Now my crew insists donut pans are a kitchen must-have for chocolate cravings.
Decadent Ingredients
- Sprinkles: jazz things up—go with crunchy nonpareils or classic jimmies for extra festivity
- Whole milk: helps your glaze stay smooth and shiny—fresh always looks the best
- Powdered sugar: skip the lumps—always sift for the silkiest glaze
- Semi sweet or milk chocolate chips: sneak in big, gooey chocolate pockets with extra-large chips
- Salt: brightens the chocolate so every bite pops—try fine sea salt or kosher
- Cocoa powder: choose deep, aromatic Dutch or natural cocoa for rich results
- All purpose flour: sift before measuring and don’t forget to level for lighter donuts
- Vanilla extract: deepens all the chocolatey flavors—pure vanilla makes a difference
- Vegetable oil: goes in for silkiness without any weird taste—pick a neutral, good quality one
- Granulated sugar: balances flavors for the perfect bite—stick with fine white sugar
- Light brown sugar: brings mellow sweetness and keeps things moist—aim for soft, evenly colored sugar
- Eggs: structure and that classic brownie chew—large is best for consistency
- Unsalted butter: pick fresh for a rich taste and ultimate fudge texture
- Semisweet chocolate chips or bars: high-quality chocolate melts smoother and tastes richer—chop if using bars
Simple Step-by-Step Directions
- Dip and Decorate:
- As soon as donuts are glazed, toss on sprinkles fast so they stick, then let them chill on a rack until the glaze sets a bit before munching.
- Make the Chocolate Glaze:
- Whisk powdered sugar and cocoa together in a bowl. Add vanilla plus six tablespoons milk and mix until it’s thick and smooth. Add milk a spoonful at a time to get the texture you like best for dipping.
- Cool and Release Donuts:
- Take the tray out, set molds on a rack, and let cool all the way to room temp. Carefully pop each donut out so they don’t tear.
- Bake:
- Bake for 15 minutes, middle rack. Poke with a toothpick—some moist crumbs are what you want. If it's wet, bake another minute or so, but don’t overdo it—dry brownies aren’t fun.
- Fill Donut Molds:
- Move the batter to a piping bag, clip the tip, and fill the molds nearly to the top. Got leftovers? Wait and use them after the first batch.
- Mix in Chocolate Chips:
- Gently fold in chocolate chips, keeping that batter light and fluffy.
- Add Flavor and Dry Ingredients:
- Quickly stir in vanilla and oil, then sift in the flour, cocoa, and salt—fold super gently until you can’t see the dry bits. This keeps your bronuts soft and fudgy.
- Combine Wet and Dry Mixtures:
- Pour the cooled chocolate mix into the egg mix. Fold softly until it’s all one color, no visible streaks.
- Whip Eggs and Sugar:
- In a big bowl, mix eggs, brown sugar, and white sugar—use a mixer or whisk. Go for 2-3 minutes ‘til it’s pale, thick, and fluffy. This will make the inside super tender.
- Melt Chocolate and Butter:
- Gently melt butter and chopped-up chocolate in a pot, stirring until glossy and smooth. Let it cool a little—the base for the best bronuts ever.
- Prep and Preheat:
- Turn your oven on to 350F. Grease up donut molds with nonstick spray and set them on a solid baking tray so everything bakes even and pops out clean.
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Good to Know
- Kids and grown-ups both love bronuts at parties
- You can bake ahead and glaze just before serving if you want
- These have next-level chocolate flavor in every bite
Honestly, using dark, rich cocoa powder turns every donut into a flavor bomb. It takes me back to baking afternoons with my siblings, sneaking gooey bites before anyone else could.
Keeping Them Fresh
The best way to store brownie donuts? Stick them in an airtight container on the counter for two days. If you need ‘em to last, toss in the fridge for up to five days but let them lose the chill before eating so they stay soft. Freeze plain donuts (no glaze) for up to two months; just let them thaw out first, then add glaze right before eating so they taste fresh.
Swaps You Can Try
Feel like mixing it up? Go for dark chocolate if you want max intensity. Swap gluten free flour for all-purpose if you’re avoiding gluten. For the glaze, oat milk or half and half can stand in instead of whole milk. Instead of sprinkles, try toasted coconut or even chopped nuts—both are awesome on top.
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How to Serve
These bronuts steal the show at brunch, especially with hot coffee or espresso. Dress them up for parties with themed decorations. If you want to go big, add a scoop of vanilla or coffee ice cream and pour on warm salted caramel. Game changer.
A Little Background
Mixing brownies and donuts is a newer idea, but it shows off how creative American dessert lovers are. Brownie donuts bring together donut shop vibes and bake sale nostalgia—they're something new but super comforting. You’ll often see them on holiday tables or at family get-togethers, especially when you want to impress.
Frequently Asked Questions
- → How do I achieve a fudgy texture in bronuts?
Don't overbake and go for good semisweet chocolate. A toothpick should pick up a few wet crumbs instead of coming out totally clean.
- → Can I use any type of chocolate for bronuts?
Semisweet gives the best taste, but if you want more sweetness, you can toss in some milk chocolate chips too.
- → Do I have to use a donut mold?
For the right donut look and even cooking, molds are the easiest way. Don’t worry if you don’t have one—other pans work, the shape might just change a bit and so might the texture.
- → What is the best way to apply the glaze?
Once your bronuts have cooled off, dip them right into the glaze and quickly add your sprinkles so they stick before the topping hardens up.
- → How should bronuts be stored?
Pop your bronuts into a closed container and leave at room temp if you'll eat them soon, or chill them in the fridge for longer freshness.