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.
Servings: 18 Servings
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.