Sheila G’s Butter & Chocolate
Sheila G. Mains
Wouldn’t you rather stay in your PJs on Saturday morning instead of racing to the doughnut shop? Now you can! In less time than it takes to get dressed and walk the dog, you can have homemade doughnuts cooling on the counter. And these aren’t just any doughnuts—they’re rich, chocolatey brownie doughnuts! Plus, you can sweeten the deal with your favorite toppings.
Looking for more inventive brownie ideas? See our mug brownie recipe.
- 2 cups (12 ounces) semisweet chocolate chips
- 6 tablespoons salted butter
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon 100% baking cocoa
- Melted chocolate, candy sprinkles, or confectioners’ sugar, for garnish
1Preheat the oven to 350°F. Grease the 6-count doughnut pan with nonstick cooking spray and set aside.
2Microwave the chocolate chips and butter in a large microwave-safe bowl for 30 seconds; remove and stir. Return to microwave if not completely melted, and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)
3Mix together the eggs, vanilla, and sugar in a separate bowl until well combined. Add the egg mixture to the chocolate mixture and stir until smooth. Add the flour, baking powder, salt, and cocoa and mix thoroughly.
4Pour about 1/4 cup of batter into each cavity of the prepared doughnut pan. Bake for 12 minutes, until a toothpick inserted halfway into the donut comes out clean. Allow to cool until pan is warm enough to handle, about 3 to 5 minutes, before removing the doughnuts. Repeat with the remaining batter.
5Garnish the doughnuts with melted chocolate, sprinkles, confectioners’ sugar, or your favorite combination.
Sheila G’s Butter & Chocolate by Sheila G. Mains © 2016 Kyle Books, and the photographs © Tina Rupp.
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