Bronuts Fudgy Chocolate Glazed Brownie Donuts Recipe

I absolutely love this recipe because it’s like combining a chocolate lover’s dream with the ultimate comfort of a cozy homemade treat—these chocolate glazed brownie donuts are pure indulgence with every bite. Plus, making them is super fun and satisfying, as the incredible aroma that fills my kitchen is an instant mood booster!

My Bronuts are a decadent delight. Fudgy Chocolate Glazed Brownie Donuts.

These treats combine a rich, chocolaty foundation of 1 cup of all-purpose flour and 1/2 cup of unsweetened cocoa powder. Desserts made with cocoa tend to be somewhat sweet, as cocoa powder is not naturally sweet.

Yet these were sweeter—and yummier—than I imagined they would be. The glaze, made from powdered sugar and cocoa, balanced them perfectly.

The cocoa flavor really came through, and I loved that with each bite, I was getting a fudgy brownie and a fully satisfying donut.

Ingredients

The structure is provided by the all-purpose flour; it is also where the carbohydrates come from.

Cocoa powder, unsweetened: Full of antioxidants; contributes a deep chocolate taste.

Sugar in granulated form: Imparts sweetness to the batter and makes for luscious, moist brownies.

Butter that is without salt: Delivers moisture; provides the chewy consistency.

Chocolate chips that are semi-sweet: pockets of melting chocolate; sweetness is enhanced.

Eggs: Bind ingredients; add protein, ensuring structure.

Confectioners’ sugar: Sweetens the glaze; ensures smooth texture.

Moistening the batter and glaze and giving them richness is what milk does.

Ingredient Quantities

• 1 cup (125g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• 1/2 cup (90g) semi-sweet chocolate chips
• 1 cup (120g) powdered sugar
• 2 tablespoons unsweetened cocoa powder, for glaze
• 3 tablespoons milk, for glaze
• 1/2 teaspoon vanilla extract, for glaze
• Pinch of salt, for glaze

Instructions

1. Your oven should be at 350°F (175°C) when you begin to prepare the donuts. Slightly grease the donut pan, and then set it aside.

2. In a medium bowl, combine the flour, 1/2 cup cocoa powder, salt, and baking powder. Whisk them together well.

3. In a big basin, combine the melted butter and granulated sugar until they are well amalgamated. Introduce the eggs and 2 teaspoons of vanilla extract, and beat the mixture until it’s uniformly smooth.

4. Slowly incorporate the dry ingredients in with the wet ones, mixing gently till they’re just combined. Don’t stir too much—you want to avoid overmixing.

5. Combine the 2 tablespoons of milk and the semi-sweet chocolate chips, and fold them together.

6. Spoon the batter into the prepared doughnut pan, filling each mold about 3/4 full.

7. In the preheated oven, bake for 10-12 minutes, or until a toothpick inserted into the donut comes out mostly clean.

8. Let the donuts cool in the pan for approximately 5 minutes. After that, move them to a wire rack. And allow the donuts to cool completely.

9. To prepare the glaze, combine the following ingredients in a bowl and whisk them together until smooth: powdered sugar, 2 tablespoons of cocoa powder, 3 tablespoons of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt.

10. Immerse the cooled donuts in the glaze, letting any extra run off, and return them to the rack where they can finish setting. These are your chocolate glazed brownie donuts.

Equipment Needed

1. Oven
2. Donut pan
3. Measuring cups and spoons
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Spoon or spatula
8. Wire rack
9. Small bowl (for glaze)
10. Toothpick

FAQ

• Can I use Dutch-processed cocoa powder for this recipe?Dutch-processed cocoa powder can be used; however, it may slightly change the taste and hue of the bronuts.
• Can I make these without a donut pan?Certainly! It is possible to use brownie batter to create brownie muffins instead, pouring the batter into a muffin tin rather than a pan. Just be sure to adjust the baking time as necessary.
• How should I store the bronuts?Keep them in a container that prevents air from getting inside at room temperature for no longer than 3 days, or keep them in the refrigerator for no longer than 7 days.
• Can I freeze the bronuts?Indeed, you can freeze them. Place them in a container safe for the freezer for as long as 2 months. Let them come to room temperature before you serve them.
• What can I use instead of semi-sweet chocolate chips?Milk chocolate or dark chocolate chips can be substituted according to your sweetness preference.
• Is it possible to make these bronuts gluten-free?Certainly, you may substitute a 1:1 gluten-free flour blend for the all-purpose flour called for in a recipe.
• Can I reduce the amount of sugar in the recipe?Sugar can be reduced a bit, but it may have an effect on the sweetness and texture of the bronuts. Find your best balance through experimentation.

Substitutions and Variations

If you want a nutty flavor, use the same amount of whole wheat flour instead of all-purpose flour.
For a dairy-free version, in equal measure, substitute unsalted butter with coconut oil.
Substitute brown sugar in equal amounts for granulated sugar to impart a richer taste.
Substitute almond milk for milk in recipes to make them non-dairy.
To yield a more textured doughnut, replace semi-sweet chocolate chips with dark chocolate chips.

Pro Tips

1. Use Room Temperature Ingredients Ensure the eggs and milk are at room temperature before using. This helps them combine more smoothly with the other ingredients, resulting in a more uniform batter and better texture.

2. Avoid Overmixing the Batter When combining wet and dry ingredients, mix just until combined. Overmixing can develop gluten, resulting in dense and tough donuts.

3. Fill the Donut Pan Accurately Use a piping bag or a plastic zip-top bag with a corner cut off to fill the donut molds. This helps control the batter and reduces mess, ensuring each donut is uniform in size.

4. Check Doneness with a Toothpick Ovens can vary, so start checking the donuts around the 10-minute mark. Insert a toothpick, and if it comes out with a few moist crumbs (but no wet batter), the donuts are ready.

5. Double Dip for Extra Glaze For an extra indulgent finish, dip the donuts in the glaze once, let them set for a few minutes, and then dip again. This gives a thicker, more decadent glaze coating.