When a craving for rich, chocolatey indulgence hits, nothing quite satisfies like a batch of warm, gooey Brownie Donuts. Imagine the chewy edges of your favorite brownie paired with the soft bite of a donut—yes, it’s as dreamy as it sounds. This treat marries the best of both dessert worlds: the deep cocoa flavor of a fudgy brownie and the playful shape and structure of a donut. Whether you’re baking for a weekend brunch, a special celebration, or a cozy night in, these Brownie Donuts will leave everyone swooning.
Why You’ll Love These Brownie Donuts
- Incredibly fudgy texture with a tender crumb and glossy glaze
- Quick to make—ready in under 30 minutes
- Perfectly portioned for snacking, gifting, or party trays
- Chocolate lover’s dream: triple chocolate in every bite
- Baked, not fried, so they’re lighter than traditional donuts
- Fun for kids and adults alike to decorate with glaze and sprinkles
- Ideal for holidays, brunch, or dessert tables
- Easy to customize with mix-ins or toppings
Ingredients for Brownie Donuts
For the Donuts:
- 8 oz semisweet chocolate (or 1 cup semisweet chocolate chips): melts into the batter for richness
- 3/4 cup unsalted butter: adds moisture and enhances flavor
- 4 large eggs: provide structure and richness
- 3/4 cup light brown sugar: adds sweetness and chew
- 1/2 cup granulated sugar: balances the molasses in brown sugar
- 1 tsp vegetable oil: adds softness
- 1 tsp vanilla extract: enhances the chocolate flavor
- 3/4 cup all-purpose flour: binds the ingredients
- 1/2 cup cocoa powder: boosts the chocolate depth
- 1/2 tsp salt: balances the sweetness
- 1/2 cup semi-sweet or milk chocolate chips: melty pockets of chocolate
For the Glaze:
- 1 cup powdered sugar: sweet base for glaze
- 6 tbsp cocoa powder: chocolatey depth
- 1/2 tsp vanilla extract: adds complexity
- 6 tbsp whole milk (plus more as needed): thins the glaze
- 2 tbsp sprinkles: for decoration and crunch
How to Make Brownie Donuts
- Preheat and Prepare: Set your oven to 350°F. Lightly grease donut molds with nonstick spray and place on a baking sheet.
- Melt Chocolate and Butter: In a saucepan over low heat, gently melt the chopped chocolate and butter, stirring occasionally. Once smooth, set aside to cool slightly.
- Whip Eggs and Sugars: In a large mixing bowl, beat the eggs, brown sugar, and granulated sugar for 2–3 minutes until pale, thick, and frothy.
- Combine Wet Ingredients: Fold the melted chocolate mixture into the egg mixture using a spatula until uniform. Stir in the vegetable oil and vanilla extract.
- Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt. Avoid overmixing; stop once you no longer see streaks of flour.
- Mix in Chocolate Chips: Stir in the remaining chocolate chips just until combined.
- Pipe and Bake: Transfer batter to a piping bag, snip the tip, and pipe into prepared donut molds, filling each about 90%. Bake for 15 minutes.
- Cool and Remove: Let cool in the molds on a rack. Once cool, gently pop out the Brownie Donuts.
- Make the Glaze: Whisk powdered sugar and cocoa powder in a bowl. Add vanilla and milk, mixing until smooth. Adjust consistency if needed.
- Dip and Decorate: Dip each donut into the glaze, give a slight shake, and add sprinkles before the glaze sets.
Pro Tips for Brownie Donuts
What’s the best way to keep brownie donuts moist?
Use high-quality chocolate and don’t overbake. Brownies should come out with moist crumbs on a toothpick.
Can I use a muffin tin instead of a donut mold?
Yes! The result will resemble mini brownie cakes—adjust bake time slightly.
How do I know when brownie donuts are done?
They should be slightly firm on top but soft in the center. A toothpick should have a few moist crumbs.
Best Ways to Serve Brownie Donuts
Serve your Brownie Donuts with a tall glass of milk, a scoop of vanilla ice cream, or alongside a cup of coffee. Want more chocolatey joy? Try them with our Triple Chocolate Cookie Bars or Hot Cocoa Mug Cake for a dessert spread!
Nutrition Information (per donut)
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Carbs: 38g
- Sugar: 27g
- Protein: 4g
- Fiber: 2g
Storing and Reheating
- Room Temp: Store in airtight container for up to 3 days.
- Refrigerator: Store for 5–6 days; microwave for 10 seconds to warm.
- Freezer: Freeze glazed or unglazed for up to 2 months.
- Reheating Tip: For glazed donuts, microwave in 5-second intervals to avoid melting the glaze too much.
FAQs about Brownie Donuts
Can I make brownie donuts gluten-free? Yes, substitute the flour with a 1:1 gluten-free blend.
Can I add nuts? Absolutely—chopped pecans or walnuts work great.
Can I double the recipe? Yes, it scales beautifully. Just use multiple molds and bake in batches.
Recipe Variations
- Gluten-Free: Use almond flour or a gluten-free blend.
- Low-Sugar: Use stevia-based or monk fruit sweetener.
- Vegan: Substitute eggs with flax eggs and butter with plant-based alternatives.
- Flavor Twist: Add a splash of espresso or cinnamon to the batter.
Final Thoughts & Share Your Joy
If these Brownie Donuts made your day sweeter, don’t keep it to yourself! Share your creations on social media, tag us, and pin this recipe for later. You’ll love how these treats become your new go-to for celebrations, cravings, or cozy afternoons.
Print
Brownie Donuts: Fudgy, Decadent, and Totally Irresistible
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Cuisine: American
Ingredients
FOR THE DONUTS
▢8 ounces semisweet chocolate, , finely chopped or 1 cup semisweet chocolate chips
▢3/4 cup unsalted butter, , cut into small pieces
▢4 large eggs
▢3/4 cup light brown sugar
▢1/2 cup granulated sugar
▢1 teaspoon vegetable oil
▢1 teaspoon vanilla extract
▢3/4 cup all-purpose flour, , spooned and leveled
▢1/2 cup cocoa powder
▢1/2 teaspoon salt
▢1/2 cup semi sweet or milk chocolate chips
FOR THE GLAZE
▢1 cup powdered sugar
▢6 tablespoons cocoa powder
▢1/2 teaspoons vanilla
▢6 tablespoons whole milk
▢2 tablespoons sprinkles
Instructions
Preheat the oven to 350F. Put the donut molds onto a baking sheet and coat them with nonstick spray. Set aside.
Put the chopped chocolate and butter into a saucepan set over a low heat. Heat until fully melted then set aside.
In a large mixing bowl, add the eggs, brown sugar, and granulated sugar. Beat for a couple of minutes until the mixture looks thick and frothy and has increased in volume by about half.
Pour the melted chocolate mixture into the beaten egg mixture. Use a spatula or wooden spoon to fold the ingredients together until it’s a uniform color.
Add the vegetable oil and vanilla extract and briefly mix until combined. Add in the flour, cocoa powder, and salt. Fold the ingredients very gently. Stop mixing when you can no longer see white streaks of flour.
Add in the chocolate chips and mix gently to combine.
Transfer the brownie batter to a piping bag. Snip the end off with a pair of scissors then pipe the brownie batter into the prepared molds until they are almost full. (You might have some brownie batter left over – see notes.)
Put the baking sheet into the oven and bake for 15 minutes.
Remove from the oven and leave the molds to cool to room temperature on a cooling rack. Once cool, pop the Brownie Donuts out of the molds.
To make the glaze, put the powdered sugar and cocoa powder into a mixing bowl and use a handheld whisk to combine. Add the vanilla extract and 6 tablespoons of milk and mix thoroughly. (Check the consistency – you may need to add additional milk by the tablespoon to thin it out. It should look the consistency of thick melted chocolate.)
Dip the donuts into the glaze giving them a little shake as you pull them out of the bowl. If desired, add sprinkles right away before the glaze sets. Serve and enjoy!
Notes
You may have leftover batter. If you have any batter left over after filling the molds just leave it in the piping bag and wait until the other brownie donuts are done cooking and the molds have cooled. It will be fine in the bag while you wait.
Don’t overbake them. The brownies will bake up quicker in the donut molds than if you used a pan. 15 minutes should be plenty. You can check for doneness with a toothpick which should come out with some wet crumbs stuck to it.
