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Jane’s Patisserie’s Bronuts

Dark chocolate brownie doughnuts, studded with chocolate chips and topped with even more chocolate; this easy bake is a sweet tooth's dream!

From the book


Say hello to your new top bake… Bronuts. If you haven’t got what they are from the title, or the photos, these blog favourites are triple chocolate brownie doughnuts, and they are utterly delicious. Bronuts have become the new craze, and while they may sound a little weird, they are delightfully moreish. They are also incredibly easy to make, so you should definitely give them a go and impress family and friends with something a bit different.

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200g dark chocolate
200g unsalted butter
4 eggs
275g soft light brown sugar
100g plain flour
50g cocoa powder
200g milk chocolate chips
For decoration:
125g white chocolate
125g milk chocolate

Essential kit

You will need: 2-3 doughnut moulds.


PREP: 30 minutes

BAKE: 16–18 minutes

COOL: 1 hour

DECORATE: 30 minutes

LASTS: 3+ days, at room temperature

Preheat the oven to 180°C/160°C fan and grease 2–3 doughnut moulds.

In a heatproof bowl, break up the dark chocolate into pieces and add the butter. Microwave in short bursts or set the bowl over a pan of simmering water (bain-marie) until smooth. Leave to cool for 10 minutes.

In a separate bowl, whisk the eggs and sugar together until the mixture is mousse-like and has doubled in size. Pour in the melted chocolate mixture and fold together. Add the flour and cocoa powder and fold through. Finally, fold through the chocolate chips. Carefully pour or pipe the bronut mixture into the moulds. Bake in the oven for 16–18 minutes, then leave to cool fully in the moulds.


Add each chocolate to separate heatproof bowls big enough to dunk the bronuts into, then microwave in short bursts or set the bowls over a pan of simmering water (bain-marie) until smooth. Dunk half of the bronuts into the white chocolate, and half into the milk chocolate. Drizzle the leftover milk chocolate onto the white chocolate-dipped bronuts, and the white chocolate onto the milk chocolate ones. Add a chocolate, sprinkles or anything else you fancy and leave the chocolate to set.


• The dark chocolate is very important to the flavour here, so please don’t switch that, but the milk chocolate chips can be swapped for white or dark ones.

• As these don’t rise much, I tend to fill the moulds to just before the mould line.

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From the book: Jane’s Patisserie Everyday: easy bakes and comfort cakes

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