These brownie donuts with fluffy peanut butter frosting are the best dessert for your chocolate peanut butter fix. The brownies are rich and the frosting is fluffy and light.
Please don’t hate me. These “donuts” or “doughnuts” are amazing and addicting so I had to share. I also was torn on how to label the recipe. Are you a donut or doughnut kinda person? I asked this question one night on my Nutmeg Nanny Facebook page and got the following feedback: 16 people call them “donuts” and 8 people call them “doughnuts”…oh and one person called them “fat.” I guess I can’t argue with that 1 person but I’m still not going to stop eating donuts doughnuts those delicious things that get me into a lot of trouble.
Now, to be honest these really are not true donuts as much as they are brownies that look like donuts. I bought a baked donut pan a while ago and was itching to use it. I figured what’s better than brownies? Plus, because everything needs to be topped, I made fluffy peanut butter frosting. This frosting was so light and fluffy I couldn’t stop eating the stuff. After I ate two (sigh) I put three in a container and took them to work. My boss ate one and then her dog stole the other two. Don’t worry he was fine. Apparently, he has an iron stomach.
Of course, I only learned he had an iron stomach after I called the vet panicked that my boss would come home and find her dog dead. Seriously, he was fine.
I like to assume everyone loves the peanut butter and chocolate combo so check out this peanut butter Twix pie from my blogger friend or try a few of my delicious dishes like my Peanut Butter Chocolate Chip Cookie S’mores, Peanut Butter Stuffed Chocolate Chip Cookie Bars or my Peanut Butter Hot Chocolate.
Brownie Donuts with Fluffy Peanut Butter Frosting
These brownie donuts with fluffy peanut butter frosting are the best dessert for your chocolate peanut butter fix. The brownies are rich and the frosting is fluffy and light.
Yield: 6 frosted donuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For Donuts:
- 6 tablespoons unsalted butter
- 2-1/2 ounces unsweetened chocolate, chopped
- 1 teaspoon espresso powder
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 + 2 tablespoons all purpose flour
For Peanut Butter Frosting:
- 2 tablespoons butter, room temperature
- 1/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 teaspoons half and half
- Pinch of kosher salt
Directions:
For Donuts:
Preheat oven to 325 degrees. Spray a 6 count donut pan with non-stick spray. You could also substitute a 8x8 dish if you want a cake instead of donuts.
In a medium sized pan add butter, chopped chocolate and espresso powder. Melt over medium heat until smooth and creamy.
Remove from heat and stir in white sugar and vanilla extract. Check the temperature of the batter. If it's still very warm let it cool for just a bit. If it's cool add in eggs and stir quickly to combine.
Add in flour and stir till all combined.
Add batter to donut pan (you should have made enough to just fill the 6 donut spaces) and bake for 12 - 15 minutes until fully cooked. Let cool for 15 minutes in the pan, gently take out of the pan and cool on wire rack. Once fully cooled top with fluffy peanut butter frosting.
For Peanut Butter Frosting:
In a bowl of an electric mixer add butter and peanut butter. Mix till blended.
Add in powdered sugar, mix, and add in as much half and half is needed to reach desired constancy. Add in a pinch of kosher salt and give the frosting a good stir.