I warned you this was coming. The mashup of all mashups. The moment in my baking career all will look back upon and point to as that one, special instant when everything came together.
Or maybe it’s just a nice post for a nice day.
Boys, this one’s for you. You like donuts. And your feminine counterparts are pretty wild for brownies and anything with maple syrup. Actually, we like donuts, too. Why gender stereotype?
I bring you…the Bronut.
Yep, it’s a brownie, but a donut. A donut, but a brownie. How is such a thing possible? And it’s dipped in thick, maple syrup glaze.
I wasn’t sure if this recipe would work, and it took two tries. The first time they came out too sticky and I couldn’t dig them out of the donut pan. Bu another try and 1/4 cup more of flour later, perfection!
If you want to go really crazy, have these with a beer. Or a spiked hot chocolate. But honestly, they’re pretty good plain, too. And by “pretty good,” I mean fabulous.
When you transfer the batter into your donut pan, you can opt to use either a piping bag (a lot of people think this is a neater method) or you can use a spoon. I like the spoon. Oddly enough, it gives me more precision, as does chilling the dough first. But if you don’t feel that way, and you don’t have a piping bag, cut a corner out of a Ziploc. It’ll work just as well.
When you’re done, you’ll have a manly snack that men and women alike will love. Just don’t forget to call it a Bronut. I was very proud of my Wownie mashup the other week, and I’m just as proud of this! Bronut. Bronut. They’re gonna be famous!
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
3/4 cup flour
1/4 cup butter
1/2 cup pure maple syrup (not the fake kind)
1 cup powdered sugar
- In a medium-sized bowl, mix the cocoa into the butter until fully dissolved. Add the sugar and stir again. Mix in the eggs and vanilla until combined. Finally, add the salt and flour and stir until the flour is just incorporated into the batter.
- Chill the batter for 1 hour.
- When the batter is chilled, preheat the oven to 350. Spray a donut pan with cooking spray or, if you have it, pan release spray, which works a little better.
- Spoon the brownie batter (or you can pipe it) into the donut pan. This recipe makes 8 Bronuts, so you will might have to do 2 batches.
- Bake for 14 minutes until puffy and set. Cool for 10 minutes. When you can pick up the pan without hurting yourself, invert the Bronuts onto a plate.
- While they're cooling, make the glaze. Put the butter and maple syrup in a saucepan over low heat, stirring every now and then. When the butter is melted, remove the pot from the heat and stir in the powdered sugar until it's fully incorporated.
- Set the glaze aside to cool and thicken for about 15-20 minutes, stirring every few minutes.
- When the bronuts are cool and the glaze is thickened, dip each bronut in the glaze, twisting your wrist to get the excess glaze off each bronut. When you've dipped each bronut, go through the process again for an extra-thick layer of glaze.
- Allow the glaze to harden before serving.