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Delicious, easy and absolutely chocolatey bronuts = triple chocolate brownie doughnuts! 

Say hello to your new favourite bake of all time…. Bronuts. If you haven’t 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. 

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! 

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 that so many of you adore, so I know you will love these too. 

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

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. 

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. 

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. 

For the doughnut part of these beauties – I use these silicone doughnut moulds. The recipe makes between 15-18 bronuts (depends on the size of the moulds you use, whether you use the chocolate chips etc. 

To prep the doughnut moulds I use a little low cal oil spray, or melted butter to grease the moulds – the bronuts should be relatively easy to remove from the moulds if you grease them correctly! If you don’t, they may get a smidge stuck. 

I pour my brownie mixture into a large piping bag, and carefully snip off the end – I find it the easiest and neatest way to fill the doughnut moulds – luckily, the mixture shouldn’t rise too much if you have made the batter correctly, so I fill each mould to just under the lip of the doughnut shape. 

I put the moulds onto metal trays, 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. 

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. 

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. 

For this recipe, I used this dark chocolate which I use in all of my baking, this milk chocolate for the chocolate chips inside the bronuts and the decoration, this silicone doughnut mould and this white chocolate. I hope you love the recipe – enjoy! X

Bronuts - Triple Chocolate Brownie Doughnuts!

Delicious, easy and absolutely chocolatey bronuts = triple chocolate brownie doughnuts! 
Print Pin Rate
Category: Treats
Type: Brownies
Keyword: Bronut, Brownies, Triple Chocolate
Prep Time: 30 minutes
Cook Time: 17 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 47 minutes
Servings: 16 bronuts
Author: Jane's Patisserie

Ingredients

Bronuts

  • 200 g dark chocolate
  • 200 g unsalted butter
  • 4 medium eggs
  • 275 g light brown soft sugar
  • 100 g plain flour
  • 50 g cocoa powder
  • 200 g milk chocolate chips

Decoration

  • 125 g white chocolate
  • 125 g milk chocolate
  • Sprinkles
  • Flakes

Instructions

Bronuts

  • Preheat the oven to 180ºc/160fan and grease 2-3 doughnut moulds (the recipe makes 15-18 bronuts) - place the prepped moulds on baking trays.
  • Add the dark chocolate and unsalted butter to a bowl, and melt together until smooth - I do this in the microwave.
  • Once melted, leave this to cool for 10 minutes.
  • In a new bowl, add the eggs and light brown soft sugar and whisk together for a few minutes - the mixture should double in volume, be lighter in colour and mousse like.
  • Once whipped, pour in the cooled chocolate mixture and carefully fold together.
  • Add in the plain flour and cocoa powder and fold together again.
  • Finally, add in the chocolate chips and fold through.
  • Add the brownie mixture to a large piping bag, and pipe into the prepared doughnut moulds.
  • Bake the bronuts in the oven for 16-18 minutes - once baked, leave to cool fully, in the moulds.

Decoration

  • Once the bronuts have cooled, melt the two chocolates in separate bowls (that are big enough to dunk the bronuts into).
  • Dunk half of the bronuts into the white chocolate, and half into the milk chocolate, placing each onto a lined tray.
  • With the leftover chocolate, drizzle on any decoration like I have.
  • Add a flake, sprinkles or whatever you fancy to each bronut and let the chocolate set. Enjoy!

Notes

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

52 Comments

  1. Amy on May 21, 2022 at 9:46 am

    5 stars
    These were just gorgeous! Made as per the recipe and popped in the fridge for a couple of hours made for the perfect brownie. Was a bit concerned i was destroying all the air when trying to get the batter in the pipping bag but they still came out perfect. Slightly more faff than just putting into a tray but the end result was definitely worth it!

  2. Laura on May 19, 2022 at 2:42 pm

    Hi Jane how long in advance would you need to
    take the bronuts out of the freezer to defrost?

    • Jane's Patisserie on May 19, 2022 at 2:56 pm

      Hiya! I would take them out a couple of hours before you need them! Hope this helps! x



  3. Natalie on May 13, 2022 at 7:26 pm

    Hi Jane. Could I use the chocolate orange brownie recipe for these? Love you recipe books x x

    • Jane's Patisserie on May 17, 2022 at 1:57 pm

      Yes absolutely, yum! Thank you so muuuch! x



  4. Clare on May 11, 2022 at 10:05 am

    Can you use milk chocolate instead of dark chocolate? x

  5. Janet on May 7, 2022 at 10:13 am

    Hi Jane, I have problems with melting chocolate to a runny consistency, do you have any tips please? I’m scared of the chocolate burning.

    • Jane's Patisserie on May 11, 2022 at 12:13 pm

      Hiya! I always melt mine in the microwave in short bursts, stirring in-between! Hope this helps! x



  6. Rachael on May 7, 2022 at 10:09 am

    Could these be made using your bakewell blondie recipe? I love the idea and want to make some as a gift however they are for someone who doesn’t like chocolate but loves bakewell!

  7. Michelle Middleton on May 4, 2022 at 8:45 pm

    5 stars
    Made these yesterday and they are scrummy yumptuous!!!! Used Galaxy and Caramilk as toppings with grated dark choc

  8. Sukhy on May 2, 2022 at 4:08 pm

    Hi Jane, can these be made without egg? Is there a substitute for them?

    • Jane's Patisserie on May 11, 2022 at 12:23 pm

      Hiya! It’s worth taking a look at my vegan brownie recipe. Hope this helps! x



  9. david moss on May 2, 2022 at 1:40 pm

    Hi, Jane, made these, didn’t turn out as perfect as yours but as i’m a man i think i did well, grandkids loved them, really miss your YouTube videos though.

  10. Georgina on May 2, 2022 at 3:05 am

    Hi Jane does it have to be black butter or can you use like clover spreads etc .
    Many thanks

    • Jane's Patisserie on May 3, 2022 at 4:06 pm

      Hiya! This is definitely worth a go! x



  11. Sars on May 1, 2022 at 10:37 pm

    Hi Jane

    Can you use baking spread instead of butter?

    Thank you

    • Jane's Patisserie on May 3, 2022 at 4:04 pm

      Yes you can! Enjoy! x



  12. Ffion on May 1, 2022 at 6:52 pm

    Stunning recipe!! 100% worth doing!

  13. Louise on May 1, 2022 at 8:52 am

    Hi Jane, can’t wait to make these. About the flakes, did you buy mini ones or did you cut up regular size ones? If you cut them, were they easy to do?
    Thanks 🙂

    • Jane's Patisserie on May 3, 2022 at 3:57 pm

      Hiya! I used regular sized, and just cut them down! Just make sure you have a large sharp knife! Hope this helps! x



  14. Anisa on April 29, 2022 at 5:17 pm

    Hi Jane, I love all your recipes and have tried these for Eid treats. Just one quick Q please, do you dip the Bronuts topside into the chocolate or the bottom, smooth side?

    • Jane's Patisserie on May 3, 2022 at 4:16 pm

      Hiya! I dip the side that has been in the mould into the chocolate, Hope this makes sense! x



  15. Gem on April 28, 2022 at 8:49 pm

    I only have two moulds could I leave the mixture to sit whilst I cook the first batch?

    • Jane's Patisserie on April 29, 2022 at 10:49 am

      Hiya! Yes this should be fine – just try to leave it for as little time as possible! x



  16. Lizzy Andrews on April 28, 2022 at 6:11 pm

    Hi would this work with your vegan brownie recipe??

    • Jane's Patisserie on April 29, 2022 at 10:46 am

      Yes this is definitely worth a go! x



  17. Sam on April 28, 2022 at 4:33 pm

    Hey I have a metal doughnut pan would this still work or would I need to buy a silcone one aswell? Thank you 😊

    • Jane's Patisserie on April 29, 2022 at 10:44 am

      Hiya, yes this should be fine! x



  18. Layla on April 28, 2022 at 1:10 am

    Hi Jane, when you say that recipes can be frozen, is that before or after baking? I have a party coming up soon so want to make as much as I can in advance and freeze, I’m just unsure when to freeze 😬 thank you xx

    • Jane's Patisserie on April 29, 2022 at 10:37 am

      Hiya! These will freeze for up to 3 months once baked! Hope this helps! x



    • Jane on April 29, 2022 at 10:09 pm

      If frozen do u just defrost and then decorate, or do u need to rebake ?



    • Jane's Patisserie on May 3, 2022 at 4:19 pm

      Hiya! You can decorate from frozen – don’t rebake! Hope this helps! x



  19. Abbie on April 27, 2022 at 11:03 pm

    Hi can you freeze left over mixture of refrigerate it ? If you can how long for? Xxx

    • Jane's Patisserie on April 29, 2022 at 10:33 am

      Hiya! I always prefer to use brownie mixture fresh. Hope this helps! x



  20. Samantha Carter on April 27, 2022 at 4:47 pm

    5 stars
    My moulds arrived today! Can’t wait to make these x

  21. KB on April 27, 2022 at 4:31 am

    Hi, I have 2 moulds which makes 12 can i cook the remaining batter after the first two batches have cooked and cooled?

    • Jane's Patisserie on April 29, 2022 at 10:28 am

      Hiya! Yes – this should be fine! Enjoy! x



  22. Alison on April 26, 2022 at 8:37 am

    These look amazing. Do you think I could use my mini bundt tin for these?

    • Jane's Patisserie on April 26, 2022 at 2:55 pm

      Hiya! I have not personally tried this – but it is definitely worth a go! Let me know! x



  23. Catherine Ekundayo on April 26, 2022 at 1:23 am

    Hi Jane,

    I can’t wait to try put this recipe, do you know if I could use a doughnut maker for this instead? What changes should I make? Thanks in advance. xxx

  24. Charlene Knight-Whitmore on April 25, 2022 at 9:31 pm

    Hey Jane

    These look really good, could you use a cheaper chocolate such as a stores own brand

    • Jane's Patisserie on April 26, 2022 at 1:50 pm

      Yes absolutely you can! Enjoy! x



  25. Kat on April 25, 2022 at 4:45 pm

    Looks sooo yummy!!! Can I just put them in a pan if I don’t have any donut molds? And what size pls? And how long should they be in the oven for? Thank you very much for the yummy recipe 😋

    • Jane's Patisserie on April 26, 2022 at 2:52 pm

      Hiya! What do you mean by putting them into a pan? x



  26. Chloe on April 25, 2022 at 3:34 pm

    5 stars
    Wow these are so sooooo good! Absolutely delicious, they came out perfect 🙂 could these work with one of your bloodie recipes too? X

    • Jane's Patisserie on April 26, 2022 at 2:51 pm

      Yaaaay! Yes, definitely worth a go! x



  27. Vikki on April 25, 2022 at 2:03 pm

    Could you make these with a blondie recipe instead if you dont like brownies

    • Jane's Patisserie on April 26, 2022 at 2:51 pm

      Yes this is definitely worth a go! Hope this helps! x



  28. liam on April 25, 2022 at 9:21 am

    Hi Jane, how do you grease the moulds? just butter or flour aswell? also do you fill the mould to the top with the mixture?

    • Jane's Patisserie on April 26, 2022 at 2:48 pm

      Hiya! As mentioned in the blog post, I grease the moulds with low cal oil spray or melted butter, and fill the mould to just under the lip of the doughnut shape! Hope this helps! x



  29. Lisa on April 25, 2022 at 8:38 am

    Hello, do you freeze Un decorated or with the chocolate on ?
    Thank you

    • Jane's Patisserie on April 26, 2022 at 2:45 pm

      Hiya! You can do either! Hope this helps! x



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