This Chocolate Doughnuts recipe features a thick and fudgy homemade batter that tastes like brownies. They're dipped in a warm chocolate glaze and can be enjoyed as is or decorated with colorful sprinkles. Impress everyone with this decadent chocolate lovers recipe and get ready for chocolate overload!
Easy Chocolate Doughnuts Recipe
Did someone say BRONUTS?! These triple chocolate doughnuts are made with a fudgy brownie batter resulting in the ultimate chocolatey, thick, fudgy stick-to-the-roof-of-your-mouth kinda sweet treat. They are INSANELY good and so easy to make.
How to Make the BEST Chocolate Doughnuts Recipe
- Ingredients you'll need to make homemade Chocolate Doughnuts: All purpose flour, light brown sugar, granulated sugar, espresso powder, salt, vegetable oil, butter, large eggs, cocoa powder, semi sweet chocolate chips, heavy cream or whole milk, powdered sugar and sprinkles.
- Kitchen tools you'll need: Silicone doughnut moulds, measuring cups and spoons, medium bowl, piping bag or large Ziploc bag with the corner snipped, small bowl, whisk, hand mixer, large wooden spoon or silicone spatula, cooling rack and small saucepan.
- As this recipe is completely chocolate centric it's ideal to only use the highest quality
chocolate. It will make the world of difference to the overall brownie flavor.
- Use high quality bittersweet baking chips OR two 4 ounce bars of bittersweet chocolate - go for the good stuff!
- Don’t be tempted to overmix the brownie doughnut batter, we want these doughnuts to taste thick and fudgy not light and airy or cakey.
- If you have any batter left over after filling the moulds just leave it in the piping bag and wait until
the other chocolate doughnuts are done baking and the moulds have cooled. It will be fine in the
bag while you wait to bake off any extra batter.
- Just as when baking classic brownies, it's best to not overbake these doughnuts. These will bake up quicker in the doughnut moulds than if you baked the batter in a baking pan. Fifteen minutes should be plenty. You can check for doneness with a toothpick inserted into the thickest portion looking for moist crumbs.
- The glaze adds an extra level of chocolate to the flavor profile. You can leave the doughnut simply dipped in the chocolate glaze topping or add colorful sprinkles of your choosing.
- As the Chocolate Doughnuts cool they will continue to set and will become more fudgy with time.
- Storage: These brownie-like Chocolate Doughnuts should be stored in an airtight container at room temperature for up to 4 days. The flavor is even better the next day! Don't stack.
More Chocolate Desserts Recipes to Make
- Serve ice cream, pudding or mousse in these homemade Edible Chocolate Bowls.
- Homemade Triple Chocolate Pudding just like my Mom used to make.
- No bake Death by Chocolate Eclair Cake.
- Flourless Chocolate Cake is a stunner topped with whipped cream and fresh berries.
- Dark Chocolate Hot Fudge Sauce is perfect for making your own hot fudge sundaes at home.
- Flourless Chocolate Cookies melt in your mouth.
- Enjoy this Double Chocolate Cheesecake for any special occasion.
- Chocolate Latte from My Recipes.
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Helpful Kitchen Items:
- ¾ cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 8 oz bittersweet chocolate, chopped OR 1 cup bittersweet chocolate chips
- ¾ cup unsalted butter cubed
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 teaspoon vegetable oil
- 1 teaspoon vanilla extract
- ½ cup semi sweet chocolate chips
- Chocolate Glaze:
- 1 cup powdered sugar
- 6 tablespoon cocoa powder
- 6 tablespoon heavy cream or whole milk
- ¼ teaspoon almond extract OR ½ teaspoon vanilla extract
- sprinkles for decorating
- Preheat the oven to 350ºF. Put the doughnut moulds onto a baking sheet and spray them with baking spray. Set aside.
- In a medium bowl use a whisk to sift together flour, cocoa powder, espresso powder and salt. Set aside.
- Place chopped chocolate and butter into a saucepan set over a low heat. Heat until fully melted then set aside to cool slightly.
- In a large mixing bowl add brown sugar, granulated sugar and eggs. Use an electric mixer to beat on medium speed for 1-2 minutes or just 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.
- Gradually add the sifted dry ingredients to the wet ingredients folding into the chocolate mixture by hand until fully combined and you can no longer see white streaks of flour. Mix in chocolate chips until evenly distributed.
- Spoon doughnut batter into a piping bag or a large Ziploc bag with the corner snipped off.
- Pipe the chocolate doughnut batter into the moulds until they are ¾ full. Bake for 15 minutes or until a toothpick inserted into the thickest portion show moist crumbs.
- Remove from the oven and cool in moulds to room temperature on a cooling rack. Once cool, pop the chocolate doughnuts out of the moulds.
- To Make the Glaze: Place powdered sugar and cocoa powder into a medium mixing bowl. Whisk by hand to combine. Add 6 tablespoons of cream or milk and almond extract, mix thoroughly. Add additional milk one tablespoon at a time as needed to thin. It should look like the consistency of thick melted chocolate.
- Dip cooled doughnuts into the glaze allowing excess to drip off. Top with sprinkles while wet. Return to cooling rack to allow the glaze to set.
- Store in an airtight container at room temperature for up to 4 days. Don't stack.