Yesterday it was my last day of work before a week’s vacation and therefore I brought a holdiday snack for my colleagues . I have a doughnut iron that I wanted to try out and it resulted in these little beauties. My best brownie recipe, now with 70% chocolate with mint, I also cut a little on the sugar. The recipe yields approx. 25 small “brownienuts”, so you can sample a couple or three.
If you do not have a doughnut iron or plate, you can use a silicone mold and bake them in the oven instead.
MINT BROWNIE DOUGHNUTS
135 G 70% DARK CHOCOLATE WITH MINT
175 G BUTTER
200 G SUGAR
1 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
125 G FLOUR
200G DARK CHOCOLATE
EDIBLE SILVER AND GOLD DUST
Roughly chop the chocolate and melt it with the butter. Stir it to a shiny, uniform ganache, this is easiest to do with a whisk.
Whisk the sugar in and then the eggs, one at a time.
Add the vanilla and salt and finally fold the flour in with a rubber spatula.
Fill a piping bag with the batter and cut a hole about 1.5 cm at the tip.
Heat the doughnut iron until the light turns green. (Or preheat the oven to 175 degrees.)
Fill the batter into the iron. (Or in silicone shapes)
Bake the small doughnuts for 4-5 minutes and carefully remove them. (Or leave them in the oven for about 8-10 minutes, until a toothpick comes out clean.)
Allow the small doughnuts to cool completely before dipping them in dark chocolate, shake them slightly to remove excess chocolate and decorate with sprinkles and dust.