These Kit Kat Brownie Donuts have a rich chocolate flavor with a soft, fudgy texture. The Kit Kat buttercream filling adds a smooth, creamy layer with a hint of crunch. A drizzle of chocolate sauce and a Kit Kat garnish make them even more irresistible. If you're a fan of kit kat brownie donuts, you'll love these!
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Why I Love These Kit Kat Brownie Donuts
- Rich, fudgy brownie texture in a donut shape that makes kit kat brownie donuts unique.
- Creamy Kit Kat buttercream filling adds smoothness and crunch.
- Stacked layers create a perfect balance of softness and creaminess making these brownie donuts delicious.
- Topped with chocolate sauce for extra richness that enhances the Kit Kat brownie experience.
- Garnished with Kit Kat pieces for even more chocolate flavor, perfect for any kit kat brownie lover.
Which Cocoa Powder is Best?
The best type of cocoa powder for baking brownies, such as the ones in these kit kat brownie donuts, depends on the desired texture and flavor:
1. Dutch-Processed Cocoa Powder
- Best for: Deep, rich chocolate flavor with a smooth texture.
- Why? It has a neutral pH, making it less acidic and giving brownies a darker color and milder taste.
- When to use: Recipes that use baking powder as a leavening agent, ideal for kit kat brownies.
2. Natural Cocoa Powder
- Best for: A slightly tangy, intense chocolate flavor.
- Why? It is more acidic, which reacts well with baking soda for proper rise.
- When to use: Recipes that call for baking soda or a more intense cocoa flavor.
3. Black Cocoa Powder
- Best for: Ultra-dark brownies with a subtle Oreo-like flavor, adding a distinct taste to your kit kat brownie donuts.
- Why? It is heavily alkalized, resulting in a deep color and smooth taste.
- When to use: Blended with Dutch-processed cocoa for a balanced flavor.
For fudgy, rich brownies, Dutch-processed cocoa powder is the best choice, while natural cocoa powder works well for a more classic brownie with a slight tang, providing great foundations for kit kat brownie donuts.
Ingredients for Kit Kat Brownie Donuts
Brownie Donuts
- Unsalted Butter (170g / ¾ cup, melted) - Adds richness and moisture, creating a fudgy texture.
- White Sugar (150g / ¾ cup) - Provides sweetness and helps create a slightly crisp exterior.
- Brown Sugar (130g / ⅔ cup) - Adds moisture and chewiness due to its molasses content.
- Vanilla Extract (2 teaspoons) - Enhances the chocolate flavor and adds depth.
- Instant Coffee Granules (½ teaspoon, optional) - Intensifies the chocolate flavor without making the donuts taste like coffee, perfect for enhancing the kit kat brownie experience.
- Eggs (4 large) - Provide structure, moisture, and richness to the brownie donuts.
- Cocoa Powder (35g / ⅓ cup) - The main source of chocolate flavor; using Dutch-processed cocoa will give a deeper, smoother taste.
- All-Purpose Flour (70g / ½ cup) - Provides structure; a lower flour ratio keeps the donuts soft and fudgy.
Kit Kat Condensed Milk Buttercream
- Unsalted Butter (500g / 2 ¼ cups, softened) - Creates a creamy, smooth base for the buttercream.
- Sweetened Condensed Milk (395g / 14 oz can, chilled if warm climate) - Adds sweetness and a silky consistency, enhancing the overall kit kat brownie donuts.
- Kit Kat Fingers (4 pieces) - Blended into the buttercream for added chocolate crunch and flavor.
- Warm Milk (2 tablespoons) - Helps blend the Kit Kats smoothly into the buttercream.
Toppings
- Chocolate Sauce (1 cup) - Drizzled on top for extra richness, perfect for finishing your kit kat brownie donuts.
- Kit Kat Fingers (8 pieces, chopped) - Adds texture and enhances the Kit Kat flavor in every bite of these brownie donuts.
How To Make Kit Kat Brownie Donuts
Preheating and Preparation Preheat the oven to 180C/356F and grease the donut tray or pan to prevent sticking.
Mixing Wet Ingredients: In a mixing bowl, whisk together melted butter, white sugar, brown sugar, instant coffee, and vanilla until well combined. This helps dissolve the sugar and distribute flavors evenly. Add the eggs one at a time, mixing well after each addition to ensure a smooth and well-emulsified batter.
Adding Dry Ingredients: Sift in the cocoa powder and flour, then fold gently until just combined. Avoid overmixing, as this can lead to dense brownie donuts.
Baking the Brownie Donuts: Pour the batter into the prepared donut tray or pan, smoothing the top for even baking. Bake for 12-14 minutes or until the center is just set. Overbaking can dry out the donuts, so check for doneness early. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Kit Kat Buttercream: Beat the softened butter for 1-2 minutes until light and fluffy. Add sweetened condensed milk and continue mixing for another 1-2 minutes to achieve a silky consistency. Blend the Kit Kats and warm milk in a blender until smooth, ensuring no lumps that could clog the piping tip. Add this Kit Kat mixture to the buttercream and mix until fully combined.
Assembling the Brownie Donuts: Once brownie donuts are completely cool, spread a thick layer of Kit Kat buttercream over the top of one donut. Gently place another donut on top and press lightly to secure without squishing the buttercream.
Topping and Serving: Drizzle the stacked brownie donuts with chocolate sauce and sprinkle with chopped Kit Kat pieces for extra crunch and flavor. Refrigerate until ready to serve, which helps set the buttercream and enhances the texture.
What can I do with leftover buttercream?
Leftover buttercream stores well for future use. Refrigerate for up to one week or freeze for up to two months. When ready to use, let it come to room temperature and mix until smooth and creamy again.
My Top Tip
- For the best texture, do not overbake the brownie donuts. Bake just until the center is set, as they will continue to firm up while cooling. Overbaking can make them dry instead of fudgy.
Serving Suggestions for Kit Kat Brownie Donuts
- Serve chilled for a firmer texture or at room temperature for a softer bite.
- Pair with a scoop of vanilla ice cream or chocolate ice cream for an extra indulgent treat.
- Drizzle with extra chocolate sauce or caramel for added richness.
- Sprinkle crushed Kit Kat pieces on top for extra crunch.
- Serve with a cup of coffee or hot chocolate to complement the chocolate flavors.
- Add a dusting of powdered sugar or cocoa powder for a decorative touch.
- Stack multiple brownie donuts with extra buttercream for a layered dessert.
More Donut Recipes
Frequently Asked Questions
Avoid overbaking! Bake just until the center is set, then let them cool in the pan for 10 minutes before transferring to a wire rack. This keeps them fudgy and moist.
Yes! Store the Kit Kat buttercream in the fridge for up to a week or freeze it for up to two months. Bring it to room temperature and re-whip before using.
Keep them in an airtight container in the fridge for up to 2 days. Let them sit at room temperature for a few minutes before serving for the best texture.
Yes! Wrap them individually and freeze for up to two months. Thaw in the fridge overnight or at room temperature for 30 minutes before serving.
No, but they help enhance the chocolate flavor without making the donuts taste like coffee. You can leave them out if preferred.
Yes! You can use dark, milk, or white chocolate sauce depending on your taste. Caramel sauce is another great alternative.
Kit Kat Chocolate Brownies
INGREDIENTS
Donuts
- 170 g (¾ cups) butter unsalted and melted
- 150 g (¾ cups) white sugar
- 130 g (⅖ cups) brown sugar
- 2 teaspoon vanilla
- ½ teaspoon instant coffee granules
- 4 eggs large
- 35 g (⅓ cups) cocoa powder
- 70 g (½ cups) all-purpose flour
Kit Kat Condensed Milk Buttercream
- 500 g (2¼ cups) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- 4 Kit Kat fingers
- 2 tablespoon milk warmed
Toppings
- 1 cup chocolate sauce or ganache sauce
- 8 Kit Kat fingers
INSTRUCTIONS
Brownies
- Preheat oven to 180C/356F. Grease donuts trays.
- In a mixing bowl, whisk together the melted butter, white sugar, brown sugar, instant coffee, and vanilla.
- Add eggs one at a time, mixing well after each addition.
- Sift in the cocoa powder and flour, then fold gently until just combined. Do not overmix.
- Pour batter into the prepared brownie trays and smooth the top.
- Bake for 12-14 minutes or until the center is just set. Do not overbake.
- Let brownie donuts cool in the trays for 10 minutes before transferring to a wire rack to cool completely.
Kit Kat Buttercream
- Beat the softened butter in a mixing bowl on medium speed for 1-2 minutes until light and fluffy.
- Add the condensed milk and mix for another 1-2 minutes until fully incorporated.
- Blend the Kit Kats and warm milk in a blender until smooth.
- Add the blended mixture to the buttercream and mix for 1-2 minutes until smooth and fluffy.
- Buttercream can be stored in the fridge for one week or frozen for two months. Bring to room temperature and re-whip before using.
Assembly
- Once brownie donuts are completely cool, pipe or spread a thick layer of Kit Kat buttercream over the top of one of the brownie donuts.
- Gently press another donut on top of the buttercream.
- Drizzle generously with chocolate sauce and top with a Kit Kat finger.
- Refrigerate until ready to serve.
NOTES
- For extra fudgy brownie donuts, bake until the center is just set but still slightly soft.
- Sifting cocoa powder removes lumps and makes mixing easier.
- Chilled condensed milk helps stabilize buttercream in warm weather.
- Leftover buttercream can be frozen for later use.
- Store brownie donuts in an airtight container in the fridge for up to 2 days.
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