Biscoff Bronuts – Brownie Doughnuts

Glorious Biscoff Bronuts, a Biscoff Brownie, Biscoff spread topped with a classic Biscoff biscuit. These Biscoff Bronuts – Brownie Doughnuts are going to be your absolute favourite thing to bake this summer.  

When I first saw recipes for these, I just knew I had to make my own and what better flavour to do than Biscoff!  

Don’t worry though these Bronuts are so versatile and so easy to change and make into a flavour that you will love.  

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 Bronuts? 

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 the same as making regular brownies. I used the same amount of ingredients as in my Easter Brownies which made 18 bronuts.  

To make these bronuts you need to use dark chocolate. Don’t worry though it doesn’t make the doughnuts taste bitter. The dark chocolate and butter mixture is the base of these bronuts and it is so super important that you use dark chocolate. 

I also used light brown sugar in this recipe as 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.  

Related Recipes

Biscoff NYC Cookies

Ring Doughnuts

Biscoff Cupcakes

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. Also, if you have spent a long time whipping up the eggs you don’t want to knock all the air out by being too harsh.  

It does feel like it is going to take forever to fold through all the ingredients but trust me it is so worth it.  

In this recipe, I used Biscoff smooth spread. You could use the crunchy spread if you prefer in the bronuts but I wouldn’t recommend it for the decoration on top as you won’t be able to get it completely smooth.  

Pour the spread into the mix and fold it through gently. You don’t want it to be completely incorporated. You still want to be able to see streaks of the spread throughout the mixture. That way when you add the mixture to the moulds you will get lovely little pockets of Biscoff.  

I didn’t add any Biscoff biscuits to the mixture just because I thought they were a little too big. I did think of crushing the biscuits into a food processor into crumbs, but I didn’t like the texture of the brownies using this method. So, I left them out and added them to the top instead.  

I used a large spoon to add the mixture to the doughnut moulds, but it was a little messy. Another thing you could do is put the mixture into a piping bag and snip off the tip. If you are using chocolate chips or biscuits, then you need to make sure that you snip off enough of the tip of the bag that you can get them out again and they don’t get stuck.  

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  

Once the bronuts have cooled completely remove them from the moulds and lay them on a baking tray lined with baking paper.  

Soften the spread in the microwave for 10-20 seconds and dip each bronut into the spread.  

I then melted some white chocolate in the microwave and drizzled it over the top of the bronuts.  

Finally, I decorated them with full and crushed lotus biscoff biscuits.  

Alternatives 

The possibilities with these Bronuts are endless. You could use any kind of spread of melted chocolate on top that you want.  

You could also use any flavour, why not add a teaspoon of peppermint extract for minty bronuts or add chocolate chips for a simple chocolate bronut.  

Equipment  

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If you do have any questions about these Biscoff Bronuts or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.