Brownie doughnuts are essentially brownies in doughnut form. They are then drenched in a fabulous peanut butter glaze! So good!
The past few posts were chocked full of veggies. Healthy, delicious and contained not a thing to feel guilty about. There was so much healthiness going on that I promised over the weekend that on Monday… I’d give you chocolate.
Did I mention the chocolate was going to be drenched in a peanut-buttery glaze?
Oh and the sprinkles? They’re just a bonus!
To Make This Peanut Butter Glazed Brownie Doughnuts You Will Need:
for the brownie doughnuts:
- unbleached all-purpose flour
- unsweetened cocoa powder
- baking powder
- kosher salt
- bittersweet chocolate
- unsalted butter
- granulated sugar
- dark brown sugar
- 4 whole eggs
I’m not really sure when it was that I decided to make brownie doughnuts. Maybe it was these cookies that continue to haunt my every thought. But on Saturday morning I decided to take the base of one of my most favorite brownie recipes and spin it into doughnuts. Poof. Magic! Ahhh yes a magically delicious doughnut. A doughnut which crumbs were saved by crook in the second book of The Hunger Games that hasn’t left my grip since I ended the first book Friday night. That’s right… even while I packed boxes, made dinner and drank wine. My life is really rough.
Add the 1-1/4 cups of flour, 1/3 cup unsweetened cocoa powder and 1/2 teaspoon of each baking powder and 1/2 teaspoon kosher salt into a mesh sifter.
Once sifted, set it off to the side for a moment.
Grab the 8 ounces of unsweetened chocolate and give a coarse chop so everything is roughly the same size.
In a sauce pan add 1 stick of unsalted butter along with 8 ounces chopped chocolate. Place it on your stove-top over low heat. Don’t go too far because you’ll need to stir this often.
Once the chocolate is melted and smooth, add in 1 cup granulated and 3/4 cup dark brown sugar. Stir until the sugars are incorporated.
The chocolate should be only slightly warm and not hot. Add the eggs one at a time, stirring well after each addition.
Next you’ll need to grab that bowl of sifted dry ingredients. Gradually add in a few tablespoons, stirring well after each until they are worked in as well.
Preheat your oven to 325° and spray the doughnut pans with nonstick spray.
Now all you have to do is spoon in the batter and smooth it around with the back of your spoon. Fingertips work exceptionally well here… you can trust me on this. Lastly, pop the pan{s} in a 325° oven for 12-14 minutes. Watch closely so you don’t over bake these! When I inserted a tester only a little of the batter came off onto the skewer. Keep in mind that they will continue to cook further as they cool in the pan.
Once the brownie doughnuts out of the oven, let them cool (in the pan) until you can touch them without scorching yourself. About 8-10 minutes.
Turn them out onto a wire rack to finish the cooling process. While that’s happening you can move onto the glaze, which (let’s be honest) is the best dang part.
for the glaze:
- powdered sugar
- smooth peanut butter
- whole milk
- real vanilla extract
- sprinkles, chopped peanut
This is the kind of glaze that will harden as it cools. It will crackle when you bite into it and leave a little behind in the corners of your mouth to enjoy later on {yum!}. It’ss so amazing that I’m thinking about glazing apple slices with it, whatcha think?
In a medium bowl add the 1-1/2 cups of powdered sugar (whisk to break up any clumps), the 4 tablespoons of smooth peanut butter, 1 teaspoon of real vanilla extract and 4 tablespoons of whole milk. Stir it all until it’s smooth. In case you are wondering, there’s really no need to heat the pb up, it will blend nicely when you add in the milk.
Dunk. Drip. Repeat.
Place them back onto the rack and go grab your sprinkles. Chocolate chips, chopped peanuts or maybe even toasted coconut would be deeeeelicious as well! The sky’s the limit!
You can be nibble on these babies while sipping on coffee or an ice cold glass of milk and it really doesn’t matter whether it’s morning, noon or night. Sadly this is really the only bonus of being an adult, dessert anytime.
I think she likes these. What do you think?
Enjoy! And if you give this Brownie Doughnuts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Peanut Butter Glazed Brownie Doughnuts
Ingredients
- 8 ounces bittersweet chocolate, roughly chopped
- 1/2 cup unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 1¼ unbleached all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
FOR THE GLAZE:
- 1½ cups powdered sugar
- 4 tablespoons smooth peanut butter
- 4 tablespoons whole milk
- 1 teaspoon real vanilla extract
- sprinkles, chopped peanuts or toasted coconut, optional
Instructions
Make THE BROWNIES:
- Preheat your oven to 325°. Prep your pan with nonstick oil spray (wipe out any excess) or lightly grease with coconut oil.
- In a sauce pan, place the broken pieces of chocolate and the stick of butter. Melt over low heat, stirring often. Once melted, remove off of the heat and add the sugars, stir and set aside.
- Next sift the flour, cocoa powder, baking powder and salt into a large bowl and set aside.
- To the slightly warm chocolate/sugar mixture add in one egg at a time stirring after each additional egg. Then add spoonfuls of the flour/cocoa mixture and stir with a spatula until smooth.
- Pour batter into prepared doughnut pan and bake in preheated oven for 12-14 minutes or until a tester comes out with a trace amount of batter. It shouldn't be runny.
- Let cool for 10 minutes in the pan and then remove to a wire rack and prepare the glaze.
MAKE THE GLAZE:
- In a medium sized bowl lightly whisk the powdered sugar to break up any clumps. Add in the peanut butter, vanilla and whole milk. Stir until silky smooth.
- Dunk the cooled doughnuts into the glaze and turn glaze-side-up back onto the wire rack. Top with chocolate sprinkles, chopped peanuts or toasted coconut if desired.
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THANK YOU in advance for your support!
I need these in my life! I posted chocolate and pb today too:)
Seriously, these look amazing. I just purchased a donut pan, and I have a feeling I’m going to become addicted to homemade donuts. I’m so trying this recipe. Thanks for sharing!
YES!!!!!!! So happy about this recipe, you have no idea…
Laurie, these look positively DELICIOUS! As a huge pb/chocolate fanatic, I can certaintly say this recipe has MADE my otherwise dull Monday morning. 🙂
the best part about this is that i have every.single.ingredient already in my pantry and ready to go. i can’t wait to start baking!
these look amaaaazing..chocolate+pb=best combo ever. I love the Hunger Games!!! I read through the series in a week because I couldnt put them down!
Each layer of these doughnuts is simply amazing Laurie. Love, love, love!
I like the fact that these are doughnuts, but they’re baked, not fried (I know, I know, kind of like ordering a double cheeseburger, large fries and a diet Coke). Either way, peanut butter and chocolate is one of my favorite flavor combinations!
First, these look so incredibly delicious and I will make them. Second, I did not know there was such a thing as doughnut pans!!!!!!!!!!!!!!!!!!!!!!!! and third, I can see I will be adding an additional 5 miles of walking to my week. I do not think I can made this only once a week;-)
LOVE, LOVE, LOVE your site. Thanks for so many wonderful recipes.
blessings, jill
Although I liked the veggie recipes, these doughnuts definitely have a place in my heart. They look so yummy. I need a doughnut pan stat!
One of my highest viewed posts is choc donuts with PB glaze – they’re more like a “chocolate donut” than they are a “brownie donut” though. I love the idea of a brownie, in donut form!
I just love all things chocolate and peanut butter.
oh lord, this makes me gain weight just looking at the pictures. i love you for that. i want to eat my screen now haha
OMG. I am going to have to try to make these as mini donuts. They look incredible!
LOL….you said brownie and had my attention and then I read more and you said peanut buttery glaze. You’re killin me here, girly – this looks too good to be true! Yum! Hope you had a fun weekend. 🙂
Anything with chocolate and peanut butter immediately wins my heart!
Whoaa I’m going to try these- that sounds SO good.
How have I never had a brownie doughnut before?! WANT!
This is pure heaven! I love this!
Brownies for breakfast with peanut butter – amazing!! Now if only I had a donut pan. Maybe I will just make mini brownies 🙂
Oh, my Oh, my Oh, my….all of that chocalate goodness, and I am just about to eat lunch…help me resist temptaion !!!! LOL!
Oh my, you’ve really outdone yourself here! These look amazing! I’d sell an arm and a leg to have like 5 of these right now.
Oh my gosh!! These are just pure heaven!
Obviously the perfect combo of flavors – and that batter. That batter! It looks so dense and chocolatey!
Oh my goodness!! These are incredible! I need to make these!
Wow, doughnuts- brownie- Peanut butter Glazed, I love them!
I’m a big fan of chocolate and peanut butter, together they’re a truly delight. As soon as I get a doughnut pan, I’ll make them right away. Thanks for the recipe, and have an excellent (almost) weekend! 😀
These donuts are so tempting! I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I always love dropping by to see what you’ve created…
Thanks! 🙂
GIRL.
these are crazy.
WANT!!
Oh my goodness — these look amazing! Very pretty and very, very yummy looking.
You could even substitute caramel for the peanut butter and top it with coconut and pecans…German chocolate cake doughnut, anyone?
…. This recipe just stole my heart.
Can you make this in a loaf or muffin pan? If so, what would be the changes in temp or time?
To be honest I’ve never tried it so I wouldn’t feel comfortable giving you exact temps. If anything maybe try the muffin pan and check on it every 4 or 5 minutes until they are done 🙂
I made these last night for our donut club at work and they are fabulous! My husband and I both loved the texture and how moist the cake turned out. I used Ghiradelli bittersweet chips for the chocolate and those worked out perfectly. I also thoroughly enjoyed the peanut butter glaze – great flavor without being too sweet. My only complaint was that it took me awhile to get the batter into the pan since it was so thick and I am such a perfectionist. Next time I would use a second pan so I could put them all in at once instead of making 6 at a time, waiting for them to cool and then putting the next batch in. I noticed the longer the batter sat the harder it was to work with.
Thanks for a wonderful baked donut recipe!
So excited to try these! I have the same pan – how deep should I fill them?
Just below the top 🙂
Your doughnuts definitely look like a sweet tooth and chocolate fix quenchers. Awesome pictures.
I like your recipes, but I get a little frustrated when listing ingredients you say things like “1 stick of butter”. I have no idea how much 1 stick of butter is in weight or size. When I visited America I noticed that butter in America was sold in much smaller portions than it is sold here in Australia. I want to try this recipe but I need weights or measurements to do so.
You’re one of the very FEW food blogs that showed the insides of a chocolate cake doughnut. Kudos for sharing your recipe. I think gourmet doughnut stores make their chocolate cake doughnuts with a brownie recipe.
Thank you, Irene! Enjoy!