Brownie Donuts Bronuts Chocolate (Print Version)
# Ingredients:
→ For the Donuts
01 -
85 grams semisweet or milk chocolate chips
02 -
2 grams salt
03 -
60 grams cocoa powder
04 -
95 grams all-purpose flour, spoon and level it out
05 -
5 millilitres vanilla extract
06 -
5 millilitres vegetable oil
07 -
100 grams granulated sugar
08 -
150 grams light brown sugar
09 -
4 large eggs
10 -
170 grams unsalted butter, chopped up in small pieces
11 -
225 grams semisweet chocolate, chopped up fine or use 170 grams chocolate chips
→ For the Glaze
12 -
15 grams colorful sprinkles to finish
13 -
90 millilitres whole milk
14 -
2.5 millilitres vanilla extract
15 -
36 grams cocoa powder
16 -
120 grams powdered sugar
# Instructions:
01 -
Grab your donuts, place them on a plate, and dig in.
02 -
When your donuts are cool, dunk them in the glaze and let the extra drip off. Sprinkle on some decorations before the glaze hardens.
03 -
Mix up powdered sugar and cocoa powder in a bowl. Stir them well. Splash in vanilla and milk bit by bit, whisking until it's nice and thick but still pours. If it needs to be thinner, just add a little more milk.
04 -
Take donuts out of the oven and let them chill in the molds on a rack until they're fully cool. Gently pop them out when they're ready.
05 -
Pop the tray into your oven and bake about 15 minutes. The donuts should just be set. Poke with a toothpick for moist crumbs.
06 -
Put your batter in a piping bag, cut off the tip, then pipe it into the greased donut pans — fill almost all the way up.
07 -
Pile in the last bit of chocolate chips and give a gentle stir so they're spread through the batter.
08 -
Toss in your flour, cocoa, and salt. Mix gently so you don't see dry bits. Try not to stir too much.
09 -
Pour in the vegetable oil and vanilla. Give it a light mix.
10 -
Take the warm chocolate blend and fold it into your egg and sugar mixture. Gently stir until the color's even all over.
11 -
Crack the eggs into a big bowl, add both sugars, then whisk until foamy, pale, and bigger in size.
12 -
Drop your butter and semisweet chocolate into a pot on low. Keep stirring till melted and smooth. Set aside off the heat.
13 -
Fire up the oven to 175°C. Set donut pans on a baking tray and give them a solid coat of nonstick spray.
# Notes:
01 -
Don't bake too long or you'll lose the rich, gooey middle — about 15 minutes is just right.
02 -
Got leftover batter? Just hang onto it in the piping bag until you can fill up the pans again.
03 -
You can find donut pans at kitchenware shops or just order them online with your favorite store.
04 -
Nutrition info might change, especially if you use different brands or swap out any ingredients.