Double Chocolate Brownie Doughnuts
A brownie batter baked in a doughnut pan to give you moist and fudgy doughnuts. Top them with a dark chocolate glaze and crumbled cookies.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 people
- 3/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 stick unsalted butter 4oz
- 2 cups dark chocolate chips at least 60% cacao, divided
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 6 of your favorite cookies
- 1/2 cup heavy cream
Preheat the oven to 350 degrees F. Spray a doughnut pan with non-stick spray.
Combine the flour and cocoa powder ina bowl and set aside.
In a large pan, melt the butter over a low heat.
Add 3/4 cup of the chocolate chips and stir until smooth. Turn of the heat
Add both sugars and whisk into the chocolate mixture.
Add one egg at a time whisking well after each addition.
Add the vanilla.
Gradually add the flour whisking until all of it has been incorporated into the brownie batter.
Fill each doughnut pan spot with the batter about 3/4 full.
Place in the oven and bake for 10-12 minutes and the surface springs back slightly when poked.
Let cool before turning over the pan and slightly banging to loosen the doughnuts.
Repeat with any leftover batter.
Make The Glaze!
Heat the heavy cream in a small pot until bubbles appear around the edges.
Turn the heat to low and add 1 cup of chocolate chips to the cream.
Stir with a spatula until the glaze is lump free and shiny.
Dip each cooled doughnut rounded side in, to the glaze and let the excess drip off.
Crumble the cookies and sprinkle on top of each doughnut.
Melt the remaining 1/4 cup of chocolate chips in a heatproof bowl, using a microwave.
Drizzle the melted chocolate over each doughnut and serve at once.