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Delicious chocolate brownie doughnuts with chocolate chips, topped with green buttercream frosting and sprinkle baubles = christmas wreath bronuts! 

Say hello to the cutest little edible Christmas wreaths you fill find this festive season! They are sweet, super chocolatey, and yes, they are brownie doughnuts. HELLO!!


So we all know and love my brownie recipe by now right?! It’s a long lasting beauty that is just utterly scrumptious. Honestly, the reasoning for keeping something pretty much the same throughout recipe development over the years is because it works, so I don’t want to mess with it. 

As always… dark chocolate (70%+ cocoa content), butter, eggs, sugar, flour and cocoa powder. You melt the dark chocolate and butter together and let this cool. In a new bowl, whisk the eggs and sugar to a mousse like texture. Fold the chocolate mix through the eggs, then fold through the flour and cocoa. 

I added some chocolate chips, as I just can’t resist, but you don’t need to – I also wouldn’t add any more than I have as you need the stability within the brownie to make the doughnut shape. 


Brownie + doughnuts = bronuts. It really is that simple. Bronuts are a brownie, in doughnut shape and form and that’s pretty much all there is to it! I love these, and so so so many of you do as well. 

When I posted my bronut recipe it went CRAZY! Honestly, I don’t think I can comprehend how mad it all went. I knew they would be popular, but honestly for a while in my Facebook group its all you could see haha! 

I know it may seem like a silly concept to some, but I adore the ideas of bronuts – and I am here for the festive version even more so. 

Doughnut moulds

When it comes to the doughnut moulds… they do vary. Silicone doughnut moulds are cheap to buy, but not the most consistent of things. I will always try and show the exact ones I used so you can see the product details, and these are the moulds I used

I would say that they are a regular sized doughnut, maybe 7 cm or so – so anything close to that works. The reason I prefer the silicone is that they are far easier to get out the other end and I am okay with that.

And yes, if you hadn’t realised, these are baked ‘doughnuts’ which is why we need the mould. The stability of the brownie would never hold up to anything else. 


I place my doughnut moulds onto large trays before I do anything, as moving silicone, especially once full, is hard. I prep my moulds by spraying them with a 1cal cooking spray, and then I pipe the brownie mix directly into them. I find using a large piping bag with the end snipped off easiest as it means I have less mess. 

As brownies don’t rise much, I fill them to the line, and then bake. I also find it best to cool the bronuts fully before removing them – even putting them in the fridge can help this be easier. Once mine are baked I remove the silicone trays carefully from a hot tray, and put them onto a wire rack – and then in the fridge! 


I went for buttercream for the decoration, as it seemed the easiest. I have similar designs of green on other festive bakes such as my giant Christmas Cookie, or even my christmas tree cupcakes – but I adore it. 

I used a 2d closed star piping tip to pipe little stars onto the bronuts in circles to basically make the wreath decoration, and it’s so simple but it worked so incredibly well! 

I then used some cute festive sprinkles as my baubles. You can use any sprinkles you want, or even make a little bow, but just anything that looks festive works well! 

Tips & Tricks 

Make sure to cool your bronuts fully removing from the moulds. This recipe makes 15 bronuts and usually packs of moulds contain 12 doughnut holes so you can leave the leftover brownie mix until you can use the mould again in a bowl, or still in the piping bag. 

These last for 4+ days at room temp, or the fridge. They also freeze 3+ months! 

I used these doughnut moulds

Christmas Wreath Bronuts!

Delicious chocolate brownie doughnuts with chocolate chips, topped with green buttercream frosting and sprinkle baubles = christmas wreath bronuts! 
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Category: Christmas
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 unsalted butter
  • 250 g icing sugar
  • Green food colouring
  • Sprinkles



  • 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.


  • Add the unsalted butter to a bowl and beat on its own for a few minutes to loosen.
  • Add the icing sugar to the butter and beat to a smooth buttercream. Add green food colouring to make a festive green colour.
  • Pipe the frosting onto the cooled bronuts to make a wreath look.
  • Add sprinkles or whatever you fancy to each bronut wreath - ENJOY!


Find my other recipes on my Recipes Page!

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  1. Helen Tyndall on December 19, 2023 at 9:52 pm

    Hi Jane, could I replace the dark chocolate with Terry chocolate orange instead for a chocolate orange flavour bronuts?

  2. Ceri on December 4, 2022 at 9:38 pm

    What food colouring do you recommend?

    • Jane's Patisserie on December 6, 2022 at 9:49 am

      Hiya! Take a look at my ‘favourite food colourings’ blog post – I list and link all of my favourites! x

    • Dawn Mills on December 19, 2022 at 11:22 am

      Hi Jane, could you make this in a large donut burdt tin instead of mini ones?

    • Jane's Patisserie on December 23, 2022 at 11:25 am

      Hiya! I personally have not tried this, though its worth a go! x

  3. Becky on December 4, 2022 at 11:20 am

    Could I make the buttercream white chocolate flavoured? Like using another recipe for the buttercream?

    • Jane's Patisserie on December 6, 2022 at 9:38 am

      Yes absolutely, take a look at my white chocolate drip cake buttercream recipe. Hope this helps! x

  4. Stacey on November 24, 2022 at 9:45 am

    Hi Jane what would be best to use instead of 1 cal cooking spray for the moulds? x

    • Jane's Patisserie on November 29, 2022 at 3:41 pm

      Hiya! Try using some oil! Hope this helps x

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