{"id":21555,"date":"2022-04-25T08:00:22","date_gmt":"2022-04-25T07:00:22","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=21555"},"modified":"2024-09-30T14:55:30","modified_gmt":"2024-09-30T13:55:30","slug":"bronuts","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/04\/25\/bronuts\/","title":{"rendered":"Bronuts – Triple Chocolate Brownie Doughnuts"},"content":{"rendered":"

Delicious, easy and absolutely chocolatey bronuts = triple chocolate brownie doughnuts! <\/h2>\n

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Say hello to your new favourite bake of all time\u2026. Bronuts. If you haven\u2019t 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. <\/span><\/p>\n

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! <\/span><\/p>\n

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Brownies<\/h3>\n

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<\/a> that so many of you adore, so I know you will love these too. <\/span><\/p>\n

The theory behind the brownie part of the bronuts is the exact same recipe – use DARK chocolate<\/a> (70%+ cocoa content for best results!), butter, eggs, sugar, flour and cocoa powder<\/a>. These are the basics you need for any brownie flavour. <\/span><\/p>\n

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Ingredients <\/h3>\n

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. <\/span><\/p>\n

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. <\/span><\/p>\n

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. <\/span><\/p>\n

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Moulds<\/h3>\n

For the doughnut part of these beauties – I use these silicone doughnut moulds<\/a>. The recipe makes between 15-18 bronuts (depends on the size of the moulds you use, whether you use the chocolate chips etc. <\/span><\/p>\n

To prep the doughnut moulds<\/a> I use a little low cal oil spray, or melted butter to grease the moulds<\/a> – the bronuts should be relatively easy to remove from the moulds if you grease them correctly! If you don\u2019t, they may get a smidge stuck. <\/span><\/p>\n

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Tips & Tricks<\/h3>\n

I pour my brownie mixture into a large piping bag<\/a>, and carefully snip off the end – I find it the easiest and neatest way to fill the doughnut moulds – luckily, the mixture shouldn\u2019t rise too much if you have made the batter correctly, so I fill each mould to just under the lip of the doughnut shape. <\/span><\/p>\n

I put the moulds<\/a> onto metal trays<\/a>, 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. <\/span><\/p>\n

For this recipe, I used this dark chocolate<\/a> which I use in all of my baking, this milk chocolate<\/a> for the chocolate chips inside the bronuts and the decoration, this silicone doughnut mould<\/a> and this white chocolate<\/a>.<\/p>\n

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Decoration<\/h3>\n

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. <\/span><\/p>\n

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. <\/span><\/p>\n

 I hope you love the recipe – enjoy! X<\/p>\n

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