Brownie Batter Donuts Copycat

This brownie batter donut recipe is delicious and easier to make than you think. Enjoy these copycat Dunkin brownie batter donuts any time.

Prep Time1 15

Cook Time15

Rise Time, divided2

Total Time3 30

Servings:

Calories: 491kcal

Author: Karin and Ken

Ingredients

3 cups all-purpose flour
⅓ cup granulated sugar
3 teaspoons instant yeast
¾ cup milk
⅓ cup warm water
¼ cup heavy cream
4 tablespoons softened butter
2 tablespoons melted butter
2 tablespoons vanilla extract
2 teaspoons salt

Brownie Batter Filling

1 cup brownie mix
½ cup cocoa
1 cup butter softened
1 Tablespoon vanilla extract
2 Tablespoon milk
3 cups powdered sugar
2 Tablespoon hot water

Icing

3-4 Tablespoons heavy cream
2 Tablespoons melted butter
1 teaspoon vanilla extract
1 cup powdered sugar

Decorations

Chocolate Sprinkles

Instructions

Get out and measure your ingredients.
Heat the milk and the cream together in a microwave safe dish until it is warm.
Pour the warm water, milk, cream, yeast, and 1 teaspoon of the granulated sugar into the bowl of stand mixer. Let the yeast mixture rest for about 5 minutes.
Once the yeast mixture is nice and bubbly, add in the salt, remaining sugar, and vanilla.
Fit the mixer with a dough hook and start running it on low speed.
Slowly add in the flour ½ cup at a time until you have added 2 ½ cups.
Once 2 ½ cups of flour have been incorporated, add in the softened butter 1 tablespoon at a time until combined.
Your dough should be a bit shaggy, wet, and sticky, but should hold shape, add in the remaining ½ cup of flour at this time if needed.
Knead the dough on medium speed for 6 minutes.
Once the dough has finished kneading remove it from the bowl momentarily. Spray the bowl with oil, gently shape the dough into a ball and place it back into the oiled bowl seam-side down, and lightly spritz the top of the dough with oil.
Cover the bowl with plastic wrap and a towel and place in a warm area to rise for 1.5 hours.
The dough should have doubled in size in 1.5 hours, take the dough out of the bowl and place onto an oiled work surface.
Use a rolling pin to roll the dough out to about ¾” thickness. Use a heart shaped cutter to get as many hearts out of the dough as possible.
This dough is not like cookie dough where you can re-roll multiple times, you should only re-roll the scraps 1 time at the most, otherwise the dough will get too tough.
Place the dough hearts onto a parchment lined baking sheet, making sure to leave a couple inches between each one.
Place a clean towel over the top of each tray and let rise for 30-40 minutes.
Preheat oven to 350 degrees.
Once the donuts have risen, lightly brush the tops with melted butter.
Bake in the preheated oven for approximately 15 minutes, rotating the trays halfway through. Remove from the oven when lightly golden and let cool completely on rack.
Use a dowel or end of a kitchen utensil to poke a hole in the side of each donut to make space for the filling.
To make the filling place cocoa powder and brownie mix in a bowl and whisk together.
Add the butter and vanilla and mix well.
Add milk and slowly add the powdered sugar while beating on medium speed.
Add the hot water and beat on medium for about 3 minutes.
Place the filling into a piping bag and fill each donut as full as possible.
To make the icing, place all icing ingredients into a bowl and whisk until smooth. The icing should be thin enough to coat the top of a donut when dipped, but not too thin that it runs off the donut completely.
Dip each donut top into the icing.
Then sprinkle with chocolate sprinkles.
Let the icing set for ten minutes.
Enjoy every bite.

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