Kit Kat Chocolate Brownies

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These 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 generous drizzle of chocolate sauce and a Kit Kat garnish make them even more irresistible.

Prep Time 15

Cook Time 14

Total Time 29

Servings Stacked Donuts

Calories 1192kcal

Author Fay

EQUIPMENT

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.

NUTRITION