Stacked Brownie Donuts

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These chocolate brownies stacked donuts are moist and tender, with a slightly dense texture. The chocolate truffle filling is smooth and creamy, offering a delicious contrast to the firmer texture of the brownie donuts. They are a luxurious treat that combines the comforting goodness of brownies with the elegance of a layered dessert.

Prep Time 40

Cook Time 12

Total Time 52

Servings Stacked Donuts

Calories 656kcal

Author Fay

INGREDIENTS

Brownie Donuts

170 g (¾ cups) unsalted butter
150 g (¾ cups) white sugar
130 g (⅗ cups) brown sugar
2 teaspoon (2 teaspoon) vanilla extract
½ teaspoon (½ teaspoon) instant coffee granules optional
4 (4) eggs large
35 g (7 tablespoon) cocoa powder
70 g (4/7 cups) all-purpose flour

Chocolate Truffle Filling and Sauce

300 g (10 4/7 oz) dark chocolate
150 g (⅝ cups) heavy cream
1 tablespoon (1 tablespoon) chocolate sprinkles

INSTRUCTIONS

Brownie Donuts

Preheat your oven to 180°C (350°F).
Grease your donut trays well.
In a large bowl, combine melted butter, white sugar, brown sugar, vanilla, and coffee granules.
Mix well using a hand whisk.
Add the eggs one at a time, whisking well after each addition.
Place a mesh strainer over the bowl and sift in the flour and cocoa powder.
Mix using a silicone spatula until the mixture is glossy and well combined.
Fill an 18-inch piping bag with the brownie batter.
Pipe the batter into the donut trays.
Bake for 12-14 minutes. Be careful not to overbake, as this will dry out the brownies.
Allow the donuts to cool in the pan on a wire rack for 10 minutes before transferring them to the rack to cool completely.

Chocolate Truffle Filling and Sauce

Place the chocolate and hot cream in a heatproof bowl.
Stir until the mixture is smooth and glossy.
Refrigerate the mixture, stirring every 10 minutes, until it thickens enough to be piped.

Assemble the Stacked Donuts:

Transfer the cooled chocolate truffle mixture to an 18-inch piping bag fitted with a 1M piping tip.
Pipe a double layer of truffle ganache onto the flat side of one donut.
Place another donut on top, flat side down.
Pipe a single row of truffle ganache on top of the second donut.
Repeat this process to create 8 stacked donut pairs.
Warm the remaining chocolate truffle filling slightly and drizzle over the stacked donuts for added indulgence.

Serve

The donuts can be enjoyed immediately or refrigerated until the next day. They will develop a denser, fudgier texture if left to set.

NOTES

Avoid Overbaking: Bake the donuts just until done to retain moisture and prevent them from becoming dry.

Smooth Truffle Filling: Ensure the cream is hot enough to fully melt the chocolate for a smooth and glossy truffle filling.

Proper Cooling: Allow the brownie donuts to cool completely before filling and stacking to maintain structure and ease of handling.

Quality Ingredients: Use good-quality chocolate and cocoa powder for the best flavor.

Storage: Store the finished donuts in an airtight container in the fridge for up to 3 days.

Customization: Feel free to tweak the recipe, like adding coffee granules for depth of flavor or adjusting the type of chocolate based on preference.

NUTRITION