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
Jane’s Patisserie Everyday: easy bakes and comfort cakes
70 sweet and savoury bakes for everyday eating.
Plenty of fan favourite recipes and brand-new bakes.
From cupcakes and cookies to tarts and pastries.
Introduction
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.
Ingredients
| 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 |
| chocolates | |
| sprinkles |
Essential kit
You will need: 2-3 doughnut moulds.
Method
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.
Decoration
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.
NOTES
• 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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