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Decorated bronuts on a blue surface.
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5 from 2 votes

Bronuts (Brownie Donuts)

Decadent brownies meet rich, chocolatey baked donuts in this ultimate chocolate lovers dessert mashup. Say hello to your new favorite indulgence: homemade bronuts!
Prep Time25 minutes
Cook Time25 minutes
Cooling & Decorating Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 463kcal

Ingredients

  • ½ cup unsalted butter
  • 3 ½ ounces chocolate baking bar (bittersweet or semisweet), chopped
  • 1 Tablespoon cocoa powder (natural or Dutch-process)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ Tablespoon cornstarch
  • ½ teaspoon fine sea salt
  • 1 large egg plus 1 large egg yolk, room temperature
  • ¾ cup granulated sugar
  • ½ cup mini chocolate chips

Instructions

  • Preheat oven to 325°F.
  • Spray a 6-well silicone donut pan with cooking spray. Place the donut pan onto a baking sheet and set aside.
  • Add butter to a heatproof, medium bowl and melt the butter in the microwave. Immediately add the chopped chocolate, cocoa powder, and vanilla to the melted butter and stir until the chocolate is completely melted and the mixture is smooth and shiny. Set the chocolate mixture aside to cool slightly while you move on to the next step.
  • In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
  • In a the bowl of a stand mixer using the whisk attachment (or in a large bowl using a handheld electric mixer), beat together eggs and sugar on medium-high speed until the mixture is light, fluffy, and pale yellow, about 2 minutes.
  • With the mixer running on medium speed, slowly pour the slightly cooled chocolate mixture into the egg mixture. Continue to beat the mixture on medium speed until well combined, about 30 seconds.
  • Remove the bowl from the stand mixer (if using) and add the flour mixture. Using a rubber spatula or wooden spoon, gently fold the flour mixture into the batter. When nearly all of the flour is combined, add the chocolate chips and continue to fold until all flour and chocolate chips are combined, being careful not to over mix. Batter will be thick.
  • Transfer the batter to a piping bag and cut off the end so there's a large hole (or use a plastic food storage bag with one corner cut off). Pipe the batter into the prepared donut pan so that each well is nearly full.
  • Keeping the baking sheet under the donut pan, put the pans into the preheated oven and bake the bronuts for about 24-28 minutes or until they have risen slightly and a paper-thin crust has formed atop each. The bronuts are finished baking when a toothpick inserted into the center of the pan comes out with just a few moist crumbs and no raw batter.
  • Place the pan on a wire rack and allow the bronuts to cool completely in the pan. Once completely cooled, remove bronuts from the pan by placing one hand flat under each well and pushing upward rather then peeling one corner of the well away from the bronut, which could break the bronut.
  • Decorate bronuts as desired and enjoy!

Notes

Storage: Store completely cooled bronuts in an airtight container at room temperature for up to 3 days. If you decorate your bronuts with a topping that must be refrigerated then store them in an airtight container in the fridge and bring back to room temperature before serving. Note that the fridge will dry out your brownies more quickly, so if you must refrigerate them it would be best to enjoy them within 1 to 2 days.
Freezing: Bronuts can be frozen by allowing them to cool completely and sealing them in an airtight container before freezing for up to 3 months. You may want to add a piece of parchment between the bronuts if stacking them in the container to keep them from sticking together. Ideally bronuts should be frozen undecorated, but if you find yourself with leftovers that you want to freeze you certainly can (just don't stack them or you'll squish the decorations).
Silicone Donut Pan - Use a silicone donut pan for this recipe. Though I love metal pans for their heat conductivity, these bronuts baked beautifully in silicone with the added bonus of being very easy to remove from the pan once cool.
Chocolate Baking Bar - I recommend a chocolate baking bar for the best chocolate flavor and texture. Use bittersweet for a deeper chocolate flavor or semi-sweet for a slightly sweeter chocolate flavor. Chocolate chips can also be used (in equal measure), but they contain stabilizers which makes them less ideal for melting and flavoring baked goods.
Cocoa Powder - You can use either natural unsweetened (deeper chocolate flavor that's a bit acidic/bitter) or dutch-process cocoa powder (neutral and smooth chocolate flavor) in this recipe.

Nutrition

Serving: 1bronut | Calories: 463kcal | Carbohydrates: 53g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 224mg | Potassium: 139mg | Fiber: 2g | Sugar: 41g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg