Mini Egg Bronuts
These Mini Egg Bronuts are Mini Egg Brownies baked in a doughnut mould, dipped in milk chocolate and decorated with more Mini Eggs.
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Mini Eggs
Yes, Mini Egg season is back! I hope you have been indulging in some of the most delicious easter chocolates ever and if not, then why not start now with these Mini Egg Bronuts.
I have been working on some Easter recipes and I didn’t know which to kick off Easter with., I did a little poll over on my Instagram stories and these Mini Egg Bronuts won by a landslide, and to be honest I am not surprised. They are soft, fudgy and utterly tasty.
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Doughnut Mould
So bronuts are essentially brownies baked into a doughnut mould. There is something that just makes brownies so much more delicious when eating them in doughnut form. I already have a few bronut recipes on my blog including Biscoff Bronuts and Malteser Bronuts. I just needed to make Mini Egg Bronuts.
For the doughnut mould, I used this silicone one I found on Amazon, and it works perfectly for this recipe. You do need to put the moulds onto a flat baking tray to keep them flat in the oven but once they have baked and cooled the silicone mould makes it super easy to pop the bronuts out.
Brownies
I used my brownie recipe, which would normally fit an 8” square tin but also makes 18 bronuts. When you are making brownies, you need to be super gentle with the mixture. There is no raising agent in brownies, the rise comes from the air that is whipped into the egg and sugar mixture.
The eggs and sugar should be whipped until doubled in volume and become very pale. All the ingredients are then added separately and folded into the egg mixture.
You don’t want to beat the remaining ingredients into the egg mixture because by doing this you will also beat the air out of the egg mixture and it will deflate. The less air in the mixture the less the brownies will rise.
I found the easiest way to get the brownie mixture into the doughnut moulds was to pipe it in. I put all the brownie mixture into a large piping bag and snip around 1cm off the end. There needs to be a large enough hole in the piping bag that the Mini Eggs won’t get stuck.
Baking
The bronuts need to be baked in the centre of a preheated oven for 15-20 minutes. They should look dry on the top and still have a slight wobble to them. You don’t want them to be completely set because you want them to be fudgy and gooey.
Chocolate and Decoration
Once the bronuts are completely cooled I dipped them into some melted milk chocolate. The milk chocolate I melted in the microwave on 20-second bursts stirring in between until it was completely melted. I went with milk chocolate because it is milk chocolate that is inside a Mini Egg but white or dark chocolate would also work perfectly.
Of course, I had to decorate these with Mini Eggs. I added the Mini Eggs to the chocolate before it set and sprinkled over some pastel sprinkles.
Alternatives
Why not make these using the chocolate orange Mini Eggs instead?
This recipe will also work with any kind of mini eggs, including Smarties, Aero and M&Ms.
Make these into Mini Egg Brownies by using the exact same amount of ingredients but instead of adding them to doughnut moulds put the mixture into an 8” square tin and bake in the oven for 30-35 minutes. You could also add in 200g of chocolate chips to the recipe too if you wanted.
Equipment
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Mini Egg Bronuts
Ingredients
For the Mini Egg Bronuts
- 225 g Unsalted Butter or Stork
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 175 g Plain Flour
- 80 g Mini Eggs (crushed)
For the Decoration
- 400 g Milk Chocolate
- Mini Eggs
Instructions
To Make the Mini Egg Bronuts
- Preheat the oven to 180C (160C Fan) and grease your doughnut moulds. Place them onto a flat oven tray.
- 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 Mini Eggs and fold again until they are all completely incorporated
- 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 Mini Eggs don't get stuck.
- Pipe the brownie mixture into the doughnut moulds.
- 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.
To Decorate
- 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 Mini Eggs and sprinkles.
Notes
- These Mini Egg Bronuts will last for 3+ days in an airtight container.
Excuse me, these look DELICIOUS and I need them in my life! OMG! I am going to make these very very soon!
Thank you so much! I hope you enjoy them x
This was the combination I did not know I needed to have, but I do! Wow, these bronuts sound in-cred-i-ble! I love the crossover and how flavourful these sound; great recipe!
Thank you so much! x