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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. 

Tips & Tricks

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. 

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.


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. 

 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



  • 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


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



  • 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.


  • 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!



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  1. Sharon Hughes on February 23, 2024 at 8:44 pm

    5 stars
    Hi Jane,
    I made these and substituted 10g of the flour for ovaltine. Then decorated with Maltesers and wisps bites. They are a family favourite now. Excellent 👌

  2. Leigh Altree on September 4, 2023 at 6:18 pm

    Made these and they were delicious. Can they bar made gluten free?

    • Jenny on January 28, 2024 at 5:28 pm

      5 stars
      Yummy! I made these a few times now but I’ve been leaving the cocoa powder out as it’s too rich for me and they taste amazing!

  3. Yvonne on August 19, 2023 at 5:36 pm

    I made these glutenfree, taste wise it was a bit heavy on the cocoa for me but otherwise loved making them

  4. Jo Bingham on August 14, 2023 at 1:27 pm

    5 stars
    These have been a hit and people have been well impressed! So thank you!! Now I have the moulds, are there other recipes I could try and just adjust cooking time to be more like a cupcake timing? Thinking of blondies, lemon cake, carrot cake?

  5. Natalie on August 13, 2023 at 3:41 pm

    If I want to do blondie instead of brownies how would I change the recipe?

  6. Sarah Eunson on August 9, 2023 at 12:57 pm

    I don’t like dark chocolate do the end result take like dark choc or just like a brownie ?

    • Jo B on August 14, 2023 at 1:29 pm

      My ones were very rich and very brownie tasting. The addition of milk and white chocolate as decor does add more sweetness to the dark chocolate brownie.

  7. Bev on July 9, 2023 at 8:04 pm

    Can these be frozen once decorated?

  8. Stef on July 2, 2023 at 12:55 pm

    Literally trying these as we speak with my son. No piping bag in sight so had to use food bag and cut corner piece off – got rather rnessy but that’s half the fun right?! They smell delicious and look ‘rustic’ shall we say lol 😂 just waiting to cool before we can decorate, can’t wait to try them.

  9. Sarah Ashwood on June 19, 2023 at 6:13 am

    Hi where did you get the spread for the kinder bueno Bronuts in your reel? 🍩

  10. Sylvia on April 27, 2023 at 3:53 pm

    Hi I don’t want chocolate Bronuts so instead of coco powder could I just replace with more flour xx

    • Jane's Patisserie on May 3, 2023 at 8:12 am

      As the recipe still needs the dark chocolate you will still have chocolate bronuts so no that won’t work – you will need to use a blondie recipe instead.

    • Francine on June 4, 2023 at 1:28 pm

      Just baked these but when I took them out the mould some of the bottom fell off or stayed in the mould.

    • Jane's Patisserie on June 6, 2023 at 12:51 pm

      Hiya – this may mean they hadn’t fully cooled or they weren’t greased properly!

  11. lucy weller on April 12, 2023 at 9:18 am

    Hi there, just wondering – would all of your brownie recipes work well being cooked as bronuts?

    • Jane's Patisserie on April 12, 2023 at 4:14 pm

      Hiya! Yes, should be fine! Enjoy! x

  12. Kay on April 2, 2023 at 10:19 pm

    What is the best way to drizzle melted choc please?

    • Jane's Patisserie on April 5, 2023 at 9:42 am

      I use a piping bag! Hope this helps! x

  13. Sue on March 29, 2023 at 5:20 pm

    Hi, can you use the same donut moulds for the bronuts that you use for cinammon donuts please?

    • Jane's Patisserie on March 30, 2023 at 12:39 pm

      Hiya! Yes, that’s fine! Enjoy! x

  14. Katy on March 18, 2023 at 5:33 pm

    5 stars
    I decided to use crushed ferrero rocher instead of the chocolate in this recipe and then sprinkled a few on the top too.
    OMG!!! It actually worked and they were amazing. A big hit with the family. I will now have to experiment a bit more with these Bronuts.

  15. Mia on February 13, 2023 at 7:13 pm

    Hi these worked out perfect and my family loved them.but can I freeze the leftover mixture and bake another time?
    Thank you

    • Jane's Patisserie on February 17, 2023 at 10:50 am

      Hiya! I’d recommend baking then freezing! Hope this helps! x

    • Lynette on June 21, 2023 at 9:35 am

      Can I ask – did you grease with butter or a spray oil? About to try these and wanted best chance of these not sticking 😆. Thanks 👍

  16. Gill on January 17, 2023 at 8:49 pm

    5 stars
    Absolutely gorgeous my family can’t get enough of them. Just need to try them now with chocolate and toffee chunks, topped with biscoff.

  17. Kim on November 20, 2022 at 3:53 pm

    I have a gas oven now, how should i adjust for this please?

    • Debbie on July 20, 2023 at 3:33 pm

      5 stars
      These are so simple to make and loved by everyone. Thank you for sharing these recipes with us. Love seeing how everyone enjoys them.

  18. Kirsty on October 29, 2022 at 11:52 pm

    Can you use cocoa powder instead of the melted chocolate.

    • Jane's Patisserie on November 3, 2022 at 8:51 pm

      Hiya! Unfortunately for these, you really do need to use melted chocolate for these to work! Hope this helps x

  19. Amanda on October 19, 2022 at 10:48 pm

    Tried these for the first time today, and they came out really well. Really enjoyed making these. Tasted amazing ❤️👍 Another great recipe Jane. Thankyou xx

  20. Emma on October 15, 2022 at 9:34 am

    Hi! My other half can’t have dark or milk chocolate, would I be able to substitute the chocolate for white choc and replace the coco powder with more plain flour?

    • Kate Aindow on October 28, 2022 at 8:05 pm

      Maybe blondies in donut shape? Jane has a white chocolate blondie recipe that I make and put into donut moulds – works wonderfully xx

  21. Tracey on September 29, 2022 at 11:17 pm

    Hi Jane

    How do I make these for just 6 bronuts do I just half the mixture as 12 is a bit to many for us at one time.

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

      Hiya! Just half the recipe. Hope this helps! x

  22. Ellen Haigh on July 23, 2022 at 4:35 pm

    How far do you fill the moulds please?

    • Jane's Patisserie on July 26, 2022 at 3:43 pm

      Hiya! I fill them to just under the lip of the doughnut shape. Hope this helps! x

  23. Karen on June 21, 2022 at 7:20 pm

    Can you tell me what spray oil you use on your moulds please, I tried butter and they stuck, thanks

    • Jane's Patisserie on June 24, 2022 at 9:56 am

      Hiya! I use Fry Light! Hope this helps! x

    • Kate Nicholas on November 27, 2022 at 10:39 pm

      Hi can you use stork or margarine instead of butter?

    • Jane's Patisserie on November 28, 2022 at 4:01 pm

      Yes absolutely you can! Enjoy! x

  24. Anna on June 17, 2022 at 8:18 am


    Could you use your white chocolate and raspberry blonde recipe for this?

    • Tammy on July 7, 2022 at 10:11 pm

      5 stars
      Just made these but used maltesers and twirls to decorate. Yum!! Quick question though do I put them in the fridge to set or is it best to just leave them in room temp?
      Amazing recipe!

    • Jane's Patisserie on July 8, 2022 at 10:46 am

      Hiya! The fridge is quicker to set decoration – but room temp is also fine! Enjoy! x

  25. Florence on June 12, 2022 at 3:42 pm

    5 stars
    Got into a bit of a mess piping into the moulds the larger piping nozzle was becoming. blocked with the milk chocolate chunks would it be better to just use piping bag and cut of the end?
    Another great recipe Jane you are amazing.

    • Jane's Patisserie on June 13, 2022 at 1:29 pm

      Yes this would be fine! Hope this helps, enjoy! x

  26. Leesa roy on May 29, 2022 at 5:07 pm

    Hello Jane, do you have to use a piping bag?

    • Jane's Patisserie on June 9, 2022 at 1:29 pm

      Hiya! No, I just found it easiest! Hope this helps! x

  27. Katharine on May 23, 2022 at 11:36 pm

    Can you use milk chocolate instead of dark

  28. 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!

  29. 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

  30. 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

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

    Can you use milk chocolate instead of dark chocolate? x

  32. 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

  33. 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!

    • Kirsty morgan on February 7, 2023 at 9:29 am

      I only got large eggs can I use these instead of medium as everywhere sold out of medium

    • Jane's Patisserie on February 10, 2023 at 12:05 pm

      Hiya! Yes absolutely, you can use 3 large eggs. Hope this helps! x

  34. 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

  35. 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

    • Angela on June 14, 2022 at 7:42 pm

      Do you freeze them before or after decorating with chocolate

    • Jane's Patisserie on June 15, 2022 at 9:54 am

      Hiya! Either will be fine. Hope this helps! x

  36. 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.

  37. 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

  38. 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

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

    Stunning recipe!! 100% worth doing!

  40. 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

  41. 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

  42. 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

    • Kat on October 31, 2023 at 12:59 pm

      Hi Gem, I have 2 of the molds and make 12 bronuts and use the remaining mixture as cupcakes or brocups 😁

  43. 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

  44. 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

  45. 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

  46. 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

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

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

  48. 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

  49. 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

    • Alison on September 12, 2023 at 1:42 pm

      FYI: Worked great as mini bundts 🙂

  50. 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

    • Taaz on July 28, 2023 at 5:40 pm

      Did you manage to use a doughnut maker, what was the results?

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

    • Cathy Graham on May 10, 2024 at 8:00 pm

      5 stars
      Made these for the first time last weekend, omg 😲 they are amazing and such a hit with the family. Will be making them again.

  56. 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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