Brownie Doughnuts: CSR Sugar Collab

It's hard to not love all things sugar. ESPECIALLY when it's a hybrid of two of my favourite desserts - doughnuts and brownies.  When we collaborated with CSR sugar, it was hard not to be excited and post our creation straight away.  After all, it's not often I bake and have things not turn out horribly, horribly wrong.  Fortunately, the recipe from Simply Scratch made it almost too easy to create these brownie doughnuts which were perfect for our cold winter night. 

Source: Simply Scratch

Although most of the recipe remained largely unchanged, we did alter it a bit to make it easier.  A couple of the differences included a higher sugar content for a thicker glaze, and we also happened to have a mini doughnut pan handy for more rapid passage of the food to our oral cavities.  Below is a slightly modified version of the original recipe:

INGREDIENTS:

8 ounces Bittersweet Chocolate, roughly chopped

1 stick Unsalted Butter, at room temperature

4 whole Eggs, at room temperature

1 cup Sugar

3/4 cup Dark Brown Sugar

1-1/4 cup All Purpose Flour

1/3 cup Unsweetened Cocoa Powder

1/2 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

FOR THE GLAZE:

2 1/2 cups Powdered Sugar

4 tablespoons Smooth Peanut Butter

4 tablespoons Whole Milk

1 teaspoon Real Vanilla Extract

Sprinkles, chopped peanuts or toasted coconut, optional

DIRECTIONS:

FOR THE BROWNIES: Preheat your oven to 325 degrees. Prep your pan with olive 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 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.

FOR 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.

Enjoy!

 

Angela LiuComment