Brownie Donuts Bronuts Chocolate (Print Version)

# Ingredients:

→ For the Donuts

01 - 225 grams semisweet chocolate, finely chopped or 170 grams semisweet chocolate chips
02 - 170 grams unsalted butter, cut into small pieces
03 - 4 large eggs
04 - 150 grams light brown sugar
05 - 100 grams granulated sugar
06 - 5 millilitres vegetable oil
07 - 5 millilitres vanilla extract
08 - 95 grams all-purpose flour, spooned and leveled
09 - 60 grams cocoa powder
10 - 2 grams salt
11 - 85 grams semisweet or milk chocolate chips

→ For the Glaze

12 - 120 grams powdered sugar
13 - 36 grams cocoa powder
14 - 2.5 millilitres vanilla extract
15 - 90 millilitres whole milk
16 - 15 grams decorative sprinkles

# Instructions:

01 - Preheat the oven to 175°C. Place donut molds on a baking tray and coat thoroughly with nonstick spray.
02 - Combine semisweet chocolate and unsalted butter in a saucepan over low heat. Heat gently, stirring until fully melted. Remove from heat and set aside.
03 - In a large mixing bowl, combine eggs, light brown sugar, and granulated sugar. Beat for several minutes until thick, frothy, and volume increases noticeably.
04 - Pour the melted chocolate mixture into the beaten eggs and sugars. Gently fold with a spatula or wooden spoon until the batter is a uniform colour.
05 - Stir in the vegetable oil and vanilla extract until just combined.
06 - Add the all-purpose flour, cocoa powder, and salt. Fold in gently until no visible traces of flour remain. Do not overmix.
07 - Gently fold in the additional semisweet or milk chocolate chips until evenly distributed.
08 - Spoon the batter into a piping bag, snip the end, and pipe into prepared donut molds, filling each cavity nearly to the top.
09 - Place the baking tray in the oven and bake for 15 minutes. Donuts should be just set; check with a toothpick for moist crumbs.
10 - Remove baked donuts from the oven and allow to cool in the molds on a wire rack until room temperature. Carefully unmold the donuts once fully cooled.
11 - Combine powdered sugar and cocoa powder in a mixing bowl. Whisk thoroughly. Add vanilla extract and milk gradually, whisking until a thick, pourable glaze forms. Adjust consistency with additional milk as necessary.
12 - Dip cooled donuts into the glaze, allowing excess to drip off. Immediately top with decorative sprinkles before the glaze sets.
13 - Arrange glazed donuts on a serving plate and enjoy.

# Notes:

01 - Do not overbake; 15 minutes yields a moist, fudgy interior.
02 - If you have excess batter, reserve it in the piping bag until the molds are available for a subsequent batch.
03 - Donut pans are widely available in kitchenware stores and online.
04 - Nutritional values may vary depending on ingredient brands and modifications.

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