• November 8, 2013

_Carolyn-KetchumChocolate-Brownie-Donuts
We received another INCREDIBLE post today for the Rodelle Challenge with a delicious Chocolate Brownie Donut recipe inside… MMMM!!!

We are having so much fun reading all of the wonderful Rodelle Moments and seeing all of the scrumptious recipes that you all have to share!! Be sure to tell your friends and family to enter their moment for a chance to win a KitchenAid® Artisan® Series 5-Quart Stand Mixer and a year supply of Rodelle Goodies!! Don’t shy about sharing the challenge, because there will be SIX WINNERS!

Today’s wonderful entry comes to us from Carolyn in Massachusetts! She reminds us that sometimes it’s good to take a risk in your baking adventures, because even though it may not “look” like a HUGE success, the taste can be worth it!!

“Sometimes I have what seems like a brilliant idea for a new recipe. I think it’s a slam dunk, a sure thing, a can’t miss. And I get very pleased with myself and think I am oh-so-clever. Until my brilliant idea has slightly less than brilliant results.

Like my Chocolate Brownie Donuts. I had recently developed a recipe for flourless brownies that were utterly delectable. I figured that baking them in a donut pan was the next logical step. I mean, who doesn’t want brownies for breakfast? Donuts made with brownie batter! That is really quite clever, you must admit.

I put the pan in the oven and kept my eye on them, as all good bakers do. And that’s when I realize my brilliant idea might have not-so-brilliant results. The batter against the sides of the tin rose nicely but the rest did not. It just stayed sunk in the pan and I ended up with donuts that were entirely concave on one side. But they tasted as good as the original brownies so I threw some glaze on them and declared them a semi-success. My kids didn’t complain, not even a little bit. And I assumed my fall-back position: “Well, at least they taste good!” And they really, really do!”

Chocolate Brownie Donuts:

Brownies/Donuts:
12 tbsp butter
4 oz unsweetened chocolate
1/4 cup cocoa powder
3/4 cup erythritol or sugar
1/2 tsp vanilla extract
5 large eggs
Chocolate Ganache:
2 tbsp butter
3.5 oz high % cacao chocolate bar, chopped

 

Directions:

Preheat oven to 325°F and grease a donut pan or an 8×8 inch baking pan.

Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth. Stir in erythritol or sugar, and vanilla extract. Let cool 5 minutes.

Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan or choice (for donuts, you will need to do 2 batches, as it makes about 12 donuts).

Bake 8 to 11 minutes for donuts, and 15 to 18 minutes for brownies, until just set. Watch them carefully as they can get quite dry if overdone.

Let cool in pan 10 minutes. For the donuts, gently loosen from pan with a knife and transfer to a wire rack to cook completely.

For the brownies, cut off edges while brownies are still in the pan, then flip out onto a serving plate.

For the glaze, melt butter and chocolate together in small saucepan over low heat, stirring until smooth.

Drizzle over donuts or spread over the top of the brownies.

We hope this has inspired you to put in your entry!! We can’t wait to hear about your Rodelle Moment!!


Copyright ©2018 Rodelle Inc. All rights reserved. Sitemap