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Bird's-eye view of two brownie donuts with dark chocolate glaze and rainbow sprinkles on a white doily.

Brownie Donuts (Bronuts)

Baked brownie batter is piped into donut molds, topped with chocolate chunks, and finished with a cocoa icing and sprinkles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 380 kcal

Ingredients
  

Make The Brownie Donut Batter

  • 200 g dark chocolate 70% (bittersweet) roughly chopped
  • 140 g salted butter room temp, cubed
  • 225 g white caster sugar (superfine sugar)
  • 3 medium free range eggs beaten
  • 1 1/4 tsp vanilla extract
  • 85 g plain white flour (all purpose flour)
  • Cake release spray

Fill the Donut Molds

  • 50 g chocolate chunks

Bake

Decorate Your Brownie Donuts

  • 50 g cocoa powder dutch processed
  • 100 g icing sugar (powdered sugar)
  • 100 ml whole milk
  • 1/2 tsp vanilla extract
  • 2 tbsp sprinkles

Instructions
 

Make The Brownie Donut Batter

  • Preheat oven to 350°F:

    Preheat the oven to 350°F (180°C, 160°C fan).

  • Spray donut molds:

    Place your donut molds on a tray and spray generously with cake release spray, making sure to reach the central column of each round.

  • Melt chocolate and butter:

    Put the dark chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.

  • Stir in caster sugar:

    Add the caster sugar. Stir through with a manual whisk - stir as you don't want to add air but a whisk is still the best tool as it distributes everything quickly.

  • Add eggs and vanilla:

    Add the eggs and vanilla. Stir with the whisk again.

  • Sift in flour:

    Sift the flour into the bowl. Stir to combine.

Fill the Donut Molds

  • Pipe batter into molds:

    Share the bronut batter evenly between the donut molds. The batter should reach about 1 cm (1/4 inch) shy of the top. Transfer the batter to a piping bag, snip off the end and pipe the filling in.

  • Scatter chocolate chunks:

    Scatter the chocolate chunks on top.

Bake

  • Bake until sticky crumbs:

    Place in the oven and bake for approximately 20 minutes, or until a skewer comes out with wet, sticky crumbs. Timings will depend on the size and depth of your donut mold, whether your oven has a fan, how well it circulates heat and more so keep an eye on them towards the end of the baking time.

  • Cool and release donuts:

    Transfer the molds to a cooling rack and allow to cool to room temp, then flip the molds over to release the brownie donuts.

  • Chill if fragile:

    If the brownies feel a bit soft or fragile, pop them in the fridge for 15 minutes to firm up.

Decorate Your Brownie Donuts

  • Sift cocoa and sugar:

    Sift the cocoa and icing sugar into a bowl.

  • Add vanilla and milk:

    Add the vanilla and a little bit of the milk.

  • Whisk to thick icing:

    Whisk while gradually adding the milk until you have a thick icing. You might not need all the milk. Likewise, if the icing is too thick, add a touch more milk.

  • Dip donuts in icing:

    Dip the donuts into the icing, flat side up and sit them back on the wire rack. Place a tray or piece of baking paper beneath the rack to catch any drips.

  • Add sprinkles immediately:

    Straight away, scatter the sprinkles over the icing.

  • Let set and enjoy:

    Leave to set and then enjoy. The icing doesn't have to be completely set - it's nice a bit sticky to match the squidgy brownie!
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