Bronuts merge rich fudge brownies with soft cake donuts to make an insanely delicious combination. Meet your new favorite dessert, the brownie donut!
Why this recipe works
Bronuts are a craze worthy of all the hype. They’re a cross between donuts and fudge brownies, something you didn’t know you needed until you’ve sunk your teeth into them. Rich chocolatey decadence packed into a classic donut-shaped pastry decked out with sprinkles and chocolate glaze – they’ll definitely steal your heart. I don’t even think I need to convince you otherwise.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BATTER – The combination of butter and oil in the brownie batter gives the bronuts a buttery, fudgy flavor, while also adding chew and moisture from the oil. Sift the dry ingredients into the batter to remove any lumps and ensure the ingredients combine evenly. Do not overmix or over-whisk when adding the ingredients. Soft, fudgy brownies come from stirring minimally and not adding extra air into the batter, which can happen when you whisk vigorously.
GLAZE – A simple glaze is added on top, because what donut is complete without one? Powdered sugar, milk, and unsweetened cocoa powder are all you need.
How to Make Bronuts
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F.
- In a heat-proof bowl, combine butter and chocolate chips. Microwave in 30 second increments until butter is melted. Whisk together the butter and chocolate until smooth.
- Add granulated sugar, vanilla extract, and vegetable oil to the chocolate mixture and whisk to combine.
- Slowly whisk in eggs, just until combined.
- Sift flour, salt, and cocoa powder through a sieve into the brownie mixture and stir gently to fully combine.
- Transfer batter to a piping bag or plastic bag with the corner snipped off.
- Spray a donut pan with non-stick baking spray (the kind with flour works best). Pipe a ring of batter into each donut cavity. Do not fill each cavity more than ½ full.
- Bake bronuts for 15 minutes, until baked through. The tops of the bronuts will be dry to the touch and a toothpick inserted into the bronuts should have a few moist crumbs.
- Remove from oven and allow to cool completely. Remove from pan to a cooling rack.
- Prepare the glaze by whisking together powdered sugar, milk, and cocoa powder.
- Dip the smoothest side of the donut into the glaze, allowing some excess to drip off and then place on a cooling rack or platter. Decorate immediately with sprinkles before the glaze sets.
Frequently Asked Questions & Expert Tips
You can use either a metal donut pan or a silicone donut pan to make bronuts. A silicone donut pan will likely make them a lot easier to remove because they are bendable. We used a metal donut pan and they came out just fine! Use a baking spray with flour to coat the metal pan before adding the batter. This will help them come out smoothly. Whichever pan you use, be sure to let the bronuts cool completely before removing.
Store bronuts in an air-tight container in a single layer kept in a cool, dry place for up to 4 days. Colorful sprinkles may bleed their color when stored for more than a day or two.
Yes, you can freeze bronuts both glazed and unglazed. If glazed, freeze them in a single layer in an air-tight container for up to 1 month. You can stack the bronuts in the container if they are unglazed. Do note that sprinkles will dissolve or bleed their color if frozen and thawed.
Serving Suggestions
It’s completely up to you whether or not you top your bronuts with a chocolate glaze, but we highly suggest it! If you aren’t big on icing or glazes, try dusting them with powdered sugar.
Optionally drizzle with white or semi-sweet chocolate or even melted peanut butter. Garnish ideas include rainbow sprinkles, mini chocolate chips, nuts, or chopped candy. Enjoy at room temperature.
More Donut Recipes
- Air Fryer Donuts
- Cake Mix Donuts
- Lemon Baked Donuts
- Pumpkin Spice Donuts
- Apple Cider Doughnuts
- Peanut Butter and Jelly Donuts
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Bronuts
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup unsalted butter 8 Tablespoons
- 4 ounces semi-sweet chocolate chips 1/2 cup. or chopped baking chocolate
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon vegetable oil
- 2 large eggs at room temperature
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder
Chocolate Glaze
- 1 ½ cups powdered sugar
- 2-3 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder
- sprinkles optional for decorating
Things You’ll Need
Before You Begin
- Do not overmix or overwhisk when adding the ingredients. Soft, fudgy brownies come from stirring minimally and not adding extra air into the batter (which can happen when you whisk vigorously.)
- Using a silicone donut pan may make it easier to remove the bronuts. Using a cooking spray with flour made removal from a metal pan a cinch. Bronuts need to cool completely before removing from the pans so they can firm up and come out in one piece.
- Bronuts also need to be cooled before adding glaze. Add the sprinkles right after glazing so that they stick before the glaze sets.
- Once the glaze sets, bronuts can be stacked gently, though a single layer is best for keeping the decorations neat.
- Store bronuts in an air-tight container in a single layer kept in a cool, dry place for up to 4 days. Colorful sprinkles may bleed their color when stored for more than a day or two.
- To freeze – You can freeze bronuts both glazed and unglazed. If glazed, freeze them in a single layer in an air-tight container for up to 1 month. You can stack the bronuts in the refrigerator if they are unglazed. Do note that sprinkles will dissolve or bleed their color if frozen and thawed.
Instructions
- Preheat the oven to 350°F.
- In a heat-proof bowl, combine butter and chocolate chips. Microwave in 30 second increments until butter is melted. Whisk together the butter and chocolate until smooth.
- Add granulated sugar, vanilla extract, and vegetable oil to the chocolate mixture and whisk to combine.
- Slowly whisk in eggs, just until combined.
- Sift flour, salt, and cocoa powder through a sieve into the brownie mixture and stir gently to fully combine.
- Transfer batter to a piping bag or plastic bag with the corner snipped off.
- Spray a donut pan with non-stick baking spray (the kind with flour works best). Pipe a ring of batter into each donut cavity. Do not fill each cavity more than ½ full.
- Bake bronuts for 15 minutes, until baked through. The tops of the bronuts will be dry to the touch and a toothpick inserted into the bronuts should have a few moist crumbs.
- Remove from oven and allow to cool completely. Remove from pan to a cooling rack.
- Prepare the glaze by whisking together powdered sugar, milk, and cocoa powder.
- Dip the smoothest side of the donut into the glaze, allowing some excess to drip off and then place on a cooling rack or platter. Decorate immediately with sprinkles before the glaze sets.
Nutrition
Kristen Rittmer
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k says
I didn’t come out well for me