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Peanut Butter Glazed Brownie Doughnuts

8 ounces, weight Bittersweet Or Unsweetened Chocolate, Roughly Chopped
1 stick Unsalted Butter, At Room Temperature
1 cup Sugar
3/4 cups Dark Brown Sugar
1- 1/4 cup All-purpose Flour
13 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
4 whole Eggs At Room Temperature
1- 1/2 cup Powdered Sugar
4 Tablespoons Smooth Peanut Butter
1 teaspoon Real Vanilla Extract
4 Tablespoons Whole Milk
Chocolate Sprinkles, Chopped Peanuts Or Toasted Coconut, For Garnish (optional)


For the brownies: Preheat your oven to 325 degrees F. Prep your pan with olive oil spray (wipe out any excess) or lightly grease with coconut oil. In a sauce pan, place the broken pieces of chocolate and butter. Melt over low heat, stirring often. Once melted, remove off of the heat and add the sugars, stir and set aside. Next sift the flour, cocoa powder, baking powder and salt into a large bowl and set aside. To the slightly warm chocolate/sugar mixture, add in 1 egg at a time, stirring after each additional egg. Then add spoonfuls of the flour/cocoa mixture and stir with a spatula until smooth. Pour batter into prepared doughnut pan and bake in preheated oven for 12-14 minutes or until a tester comes out with a trace amount of batter. It shouldnt be runny. Let cool for 10 minutes in the pan and then remove to a wire rack and prepare the glaze. For the glaze: In a medium-sized bowl, lightly whisk the powdered sugar to break up any clumps. Add in the peanut butter, vanilla and whole milk. Stir until silky smooth. Dunk the cooled doughnuts into the glaze and turn glaze-side-up back onto the wire rack. Top with chocolate sprinkles, chopped peanuts or toasted coconut if desired. Enjoy!

Source: tastykitchen.com