These Cookie Bronuts are part cookie part brownie and utterly delicious. They are half cookie dough, half soft and gooey brownie topped with milk chocolate and decorated with some mini cookies.
Bronuts seem to be absolutely everywhere at the moment and my Biscoff bronuts have already become the most popular recipe on my blog. So, I thought it was time for another bronut recipe.
I had a few different flavour ideas so thought the easiest way to decide what ones to make first would be to host a poll over on my Instagram. It was quite a tight contest but the winning bronuts were Cookie and Malteser, obviously not in the same doughnut.
What are Bronuts?
So, you might have already guessed from the name, but Bronuts are Brownie Doughnuts. They are essentially Brownies, but instead of baking them in a square tin, you bake them into a doughnut mould.
I don’t know what it is, but brownies cooked into the shapes of doughnuts are just one million times better than regular brownies. They are the perfect sized portion too.
How To Make Cookie Dough?
For these bronuts I used these Silicone Doughnut Moulds. I found using the silicone ones just makes it easier to get the bronuts out without them breaking apart. Also, these Doughnut Moulds come in a pack of three so you can make 18 at the one time.
Making bronuts is quite simple. Similar to making normal brownies just in a slightly different tin.
For this recipe, I started by making the cookie dough. I decided that should go into the mould first and the brownie on the bottom. Just because cookie dough tends to be heavier than brownie mixture and I didn’t want the cookie dough sinking.
This cookie recipe is similar to my Funfetti NYC Cookie recipe just without the sprinkles and is enough cookie dough for 15-18 bronuts.
In this cookie recipe, I use two different types of sugar – light brown sugar and granulated sugar.
The light brown sugar makes the cookies slightly chewier and gives them a slightly caramelly flavour.
In this recipe, I decided just to go with a simple chocolate chip cookie. I added some vanilla bean paste as I just love the flavour it gives the cookies.
I decided to use white and dark chocolate chips. You can, of course, use any flavour of chocolate chips you fancy. You could use all of one type or a mix.
The tricky part with these cookies comes when you have to get the cookie dough into the mould.
I decided the easiest way to do this would be to put the cookie dough into a piping bag. I use disposable piping bags, so I just made sure I had cut a big enough hole in the bottom of the bag. Just remember the nozzle you use or if you do decide to cut the bag, has to be big enough for your chocolate chips to fit out.
Pipe the cookie dough into the moulds and then press down into the mould.
Piping the cookie dough into the moulds was a bit of a workout just because it is obviously so thick but trust me, it works perfectly.
Once your cookie dough is in the moulds leave them to one side and make the brownie mixture.
How to Make Bronuts?
To make these bronuts you need to use dark chocolate. I promise it doesn’t make the doughnuts taste bitter.
In this recipe, I used light brown sugar in the brownie mixture, just as I did with the cookie dough. I just love the slight caramelly flavour it gives the bronuts. It also helps make a lovely and fudgy bronut. You can use caster sugar if you prefer or dark brown sugar if you want more of a caramelly flavour.
For these bronuts you need to use plain flour, rather than self-raising. You don’t want the brownies to rise and spill over the top of the moulds. The plain flour also helps you get the fudgy texture of the bronuts.
Once you have whipped the egg whites and sugar you need to add the rest of the ingredients gently. I would recommend folding them in by hand rather than using a whisk. As you aren’t adding any raising agent to the brownies it is down to the eggs to get the lovely light texture.
I used white and milk chocolate chips in these brownies too and just folded them through. The easiest way I find to fold the mixture is to go around the side of the bowl and fold the mixture into the centre of the bowl. Then cut through the centre of the mixture, folding it outwards.
Put the mixture into a piping bag again either with a large round nozzle or if you are using disposable piping bags, snip the tip of the bag off, giving enough space that the chocolate chips don’t get stuck.
Pipe the brownie mixture on top of the cookie dough mixture and smooth.
HOW DO I KNOW MY BRONUTS ARE BAKED?
It can be quite difficult to tell when the bronuts are baked. They should look dry on top and have a slight wobble to them.
I wouldn’t recommend using a cake tester to test them because you want them to be gooey and soft in the middle, so the batter will come off on the tester.
Leave the bronuts to cool completely in the moulds before you try and remove them. After they have baked and while they are still warm, they are still quite soft. If you try and take them out of the mould too early, then you risk them breaking.
Decorating the Bronuts
I decided to decorate these similar to my Biscoff Bronuts. Instead of decorating them with melted Biscoff spread, I melted some milk chocolate in the microwave in 20-second bursts until it is completely melted and smooth. I then dipped each bronut into the chocolate and placed it onto a lined baking tray.
I finished with some mini chocolate chip cookies.
As I have said before, the possibilities are endless with bronuts. Why don’t you try using Kinder Chocolate or Terry’s Chocolate Orange?
You could also make my blondie recipe and add these to the doughnut moulds.
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla
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Cookie Bronuts – Cookie Brownie Doughnuts
For the Cookies
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 75 g White Chocolate Chips
- 75 g Milk Chocolate Chips
For the Brownies
- 100 g Unsalted Butter or Stork
- 100 g Dark Chocolate
- 2 Large Eggs
- 150 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 100 g Plain Flour
- 100 g Chocolate Chips
- 400 g Milk Chocolate
- Mini Chocolate Chip Cookies
To Make the Cookies
- Grease your doughnut moulds and place them onto a flat oven tray.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and mix again until they are evenly distributed.
- Place the cookie dough into a large piping bag, with a large round nozzle, or if you are using a disposable piping bag, snip the tip of the bag off. You need it to have a big enough opening that the chocolate chips will be able to fit through.
- Pipe the cookie dough into the moulds and press down. The cookie dough should take up around half of the mould.
- Leave to one side.
To Make the Brownies
- Put the chocolate and butter into a large bowl and melt in the microwave in 20-second bursts stirring in between each burst until completely melted and smooth. Leave to one side.
- In a separate bowl whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture and vanilla into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and fold again until they are all completely incorporated
- Finally, add the chocolate chips and fold through until they are evenly distributed.
- Add the brownie mixture to a large piping bag, again either with a large round nozzle or if you are using a disposable piping bag, snip the tip of the bag off but remember the opening needs to be big enough so that the chocolate chips don't get stuck.
- Pipe the brownie mixture into the doughnut moulds on top of the cookie dough.
- Bake in the oven for 15-20 minutes. You will know they are ready because they will have a slight wobble.
- Leave to cool completely in the mould.
- Once the bronuts have cooled completely remove them from the mould and place them on a baking tray lined with baking parchment.
- Melt the milk chocolate in a heatproof bowl in the microwave, in 20-second bursts until it is completely melted and smooth.
- Dip each bronut into the chocolate and then place it back onto your baking tray.
- Decorate with some Mini Chocolate Chip Cookies.