Bronuts – Triple Chocolate Brownie Doughnuts
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Delicious, easy and absolutely chocolatey bronuts = triple chocolate brownie doughnuts!
Say hello to your new favourite bake of all time…. Bronuts. If you haven’t got what they are from the title, or photos, these are brownie doughnuts and they are utterly delicious and one of the best things to bake.
Bronuts have become the new craze, and whilst they may sound a little weird – they are delightfully delicious and I am obsessed. Bronuts are also incredible easy to make, so you should definitely give them a go!
Brownies
These delicious bronuts are triple chocolate-themed as I thought it was best to start off here. They are based on my insanely amazing triple chocolate brownies that so many of you adore, so I know you will love these too.
The theory behind the brownie part of the bronuts is the exact same recipe – use DARK chocolate (70%+ cocoa content for best results!), butter, eggs, sugar, flour and cocoa powder. These are the basics you need for any brownie flavour.
Ingredients
For these, I used light brown soft sugar as I love the ever so slight caramel flavour that comes with it – but you can use dark brown soft sugar, caster sugar or golden caster sugar really easily – they all work perfectly.
I use medium eggs so I used four, but if you are baking with large eggs you should use three! The flour and cocoa powder are quite self-explanatory, other than the flour must be plain (and not self-raising) so you get the right texture.
I decided to add chocolate chips to my brownie mixture as always because why would you not?! But you can use whatever flavour chip you like, or even leave them out. I just love the slight gooeyness they bring to any brownie.
Moulds
For the doughnut part of these beauties – I use these silicone doughnut moulds. The recipe makes between 15-18 bronuts (depends on the size of the moulds you use, whether you use the chocolate chips etc.
To prep the doughnut moulds I use a little low cal oil spray, or melted butter to grease the moulds – the bronuts should be relatively easy to remove from the moulds if you grease them correctly! If you don’t, they may get a smidge stuck.
Tips & Tricks
I pour my brownie mixture into a large piping bag, and carefully snip off the end – I find it the easiest and neatest way to fill the doughnut moulds – luckily, the mixture shouldn’t rise too much if you have made the batter correctly, so I fill each mould to just under the lip of the doughnut shape.
I put the moulds onto metal trays, and bake in my fan oven for 16-17 minutes – and then it is SO important to let the bronuts cool FULLY before trying to remove them. If they are even slightly warm, they may be stuck or disintegrate which would be a little heartbreaking.
For this recipe, I used this dark chocolate which I use in all of my baking, this milk chocolate for the chocolate chips inside the bronuts and the decoration, this silicone doughnut mould and this white chocolate.
Decoration
Once the bronuts have cooled you can decorate them how you like – I decided to go for a mixture of white chocolate and milk chocolate dunked bronuts, with a drizzle of the opposite chocolate on top.
I stuck a small flake onto each bronut, sprinkled on some crushed flake and sprinkles and let them set in the fridge – this is just because its what I had! You can use a mixture of chocolates, Nutella, Biscoff, or even icing like on other doughnuts.
I hope you love the recipe – enjoy! X
Bronuts - Triple Chocolate Brownie Doughnuts!
Ingredients
Bronuts
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs
- 275 g light brown soft sugar
- 100 g plain flour
- 50 g cocoa powder
- 200 g milk chocolate chips
Decoration
- 125 g white chocolate
- 125 g milk chocolate
- Sprinkles
- Flakes
Instructions
Bronuts
- Preheat the oven to 180ºc/160fan and grease 2-3 doughnut moulds (the recipe makes 15-18 bronuts) - place the prepped moulds on baking trays.
- Add the dark chocolate and unsalted butter to a bowl, and melt together until smooth - I do this in the microwave.
- Once melted, leave this to cool for 10 minutes.
- In a new bowl, add the eggs and light brown soft sugar and whisk together for a few minutes - the mixture should double in volume, be lighter in colour and mousse like.
- Once whipped, pour in the cooled chocolate mixture and carefully fold together.
- Add in the plain flour and cocoa powder and fold together again.
- Finally, add in the chocolate chips and fold through.
- Add the brownie mixture to a large piping bag, and pipe into the prepared doughnut moulds.
- Bake the bronuts in the oven for 16-18 minutes - once baked, leave to cool fully, in the moulds.
Decoration
- Once the bronuts have cooled, melt the two chocolates in separate bowls (that are big enough to dunk the bronuts into).
- Dunk half of the bronuts into the white chocolate, and half into the milk chocolate, placing each onto a lined tray.
- With the leftover chocolate, drizzle on any decoration like I have.
- Add a flake, sprinkles or whatever you fancy to each bronut and let the chocolate set. Enjoy!
Notes
- These bronuts will last for 3+ days at room temp.
- These can be frozen for 3+ months.
- For this recipe I used:
ENJOY!
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J x
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Hi Jane
How do I make these for just 6 bronuts do I just half the mixture as 12 is a bit to many for us at one time.
Thanks
Hiya! Just half the recipe. Hope this helps! x
How far do you fill the moulds please?
Hiya! I fill them to just under the lip of the doughnut shape. Hope this helps! x
Can you tell me what spray oil you use on your moulds please, I tried butter and they stuck, thanks
Hiya! I use Fry Light! Hope this helps! x
Hi can you use stork or margarine instead of butter?
Yes absolutely you can! Enjoy! x
Hi,
Could you use your white chocolate and raspberry blonde recipe for this?
Just made these but used maltesers and twirls to decorate. Yum!! Quick question though do I put them in the fridge to set or is it best to just leave them in room temp?
Amazing recipe!
Hiya! The fridge is quicker to set decoration – but room temp is also fine! Enjoy! x
Got into a bit of a mess piping into the moulds the larger piping nozzle was becoming. blocked with the milk chocolate chunks would it be better to just use piping bag and cut of the end?
Another great recipe Jane you are amazing.
Yes this would be fine! Hope this helps, enjoy! x
Hello Jane, do you have to use a piping bag?
Hiya! No, I just found it easiest! Hope this helps! x
Can you use milk chocolate instead of dark
These were just gorgeous! Made as per the recipe and popped in the fridge for a couple of hours made for the perfect brownie. Was a bit concerned i was destroying all the air when trying to get the batter in the pipping bag but they still came out perfect. Slightly more faff than just putting into a tray but the end result was definitely worth it!
Hi Jane how long in advance would you need to
take the bronuts out of the freezer to defrost?
Hiya! I would take them out a couple of hours before you need them! Hope this helps! x
Hi Jane. Could I use the chocolate orange brownie recipe for these? Love you recipe books x x
Yes absolutely, yum! Thank you so muuuch! x
Can you use milk chocolate instead of dark chocolate? x
Hi Jane, I have problems with melting chocolate to a runny consistency, do you have any tips please? I’m scared of the chocolate burning.
Hiya! I always melt mine in the microwave in short bursts, stirring in-between! Hope this helps! x