Rich chocolatey decadence packed into a classic donut-shaped pastry decked out with sprinkles and chocolate glaze - bronuts will definitely steal your heart.
4ouncessemi-sweet chocolate chips1/2 cup. or chopped baking chocolate
1cupgranulated sugar
1teaspoonvanilla extract
1Tablespoonvegetable oil
2largeeggsat room temperature
1/2cupall-purpose flour
1/4teaspoonsalt
1/4cupunsweetened cocoa powder
Chocolate Glaze
1 1/2cupspowdered sugar
2-3Tablespoonsmilk
3Tablespoonsunsweetened cocoa powder
sprinklesoptional for decorating
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.
Notes
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.