Brownie-Filled Doughnut Holes

Watch as faces light up as eaters take their first bite and the fudgy brownie flavor fills their mouths
holes

Tina Rupp

These are super for when neighbors come by to watch football. No plates or forks required. If quizzed about what they are, just say offhandedly, “Oh, plain old doughnut holes.” Then watch their faces light up as they take their first bite and the fudgy brownie flavor fills their mouths. Guaranteed high fives all around. 

Because the brownie filling is egg-free, it need not be baked!

Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie BrittleClick here to purchase your own copy.

6
Servings
714
Calories Per Serving
Deliver Ingredients
Makes
24 doughnut holes

Ingredients

For the Brownie Filling

  • 1 (14-ounce) can sweetened condensed milk
  • 12 Tablespoons (1 1/2 sticks) salted butter, melted
  • 2 Teaspoons pure vanilla extract
  • 1 Cup 100% baking cocoa
  • 3/4 Cups all-purpose flour

For the Doughnut Hole Batter

  • 1 Cup self-rising flour (or all-purpose flour plus ½ teaspoon baking soda)
  • 1 Tablespoon sugar
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 2 Tablespoons canola oil
  • 1 large egg
  • 2 Teaspoons pure vanilla extract
  • 1/2 Cup low-fat (1%) milk or almond milk
  • 1/3 Cup sugar
  • 2 Teaspoons ground cinnamon
  • 1 Tablespoon salted butter, melted

Directions

For the Brownie Filling

Blend the sweetened condensed milk with the melted butter. Mix in the vanilla. Add the cocoa and flour and mix thoroughly. Allow to cool; texture will be exactly like a brownie batter.

Store in an airtight container in the refrigerator for up to one month. Bring to room temperature before using.

For the Doughnut Hole Batter

Preheat the oven to 350°F. Grease the doughnut hole pan or mini muffin pan with nonstick cooking spray. Wipe off excess oil with a paper towel and set aside.

Prepare the doughnut hole batter: Whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the oil, egg, vanilla, and milk. Whisk the batter until smooth and lump-free.

Spoon about 2 teaspoons of the batter into each section of the pan, filling them three-quarters full.

Bake the doughnut holes, checking after 10 minutes and every minute thereafter, until they are golden in color and a toothpick inserted into the center comes out clean. Allow the doughnut holes to cool for 5 minutes in the pan, then transfer them to a cooling rack.

Prepare the cinnamon-sugar coating and mix together the sugar and cinnamon for the coating in a shallow bowl.

Brush each cooled doughnut with a light coating of the melted butter. Roll each doughnut hole in the cinnamon-sugar until evenly coated.

Fill a pastry bag with the brownie filling. Use a narrow nozzle to pipe the brownie filling into the center of each doughnut hole, filling it until the doughnut puffs up and expands. (Don’t overfill or the doughnut holes will overflow.)

Nutritional Facts

Total Fat
39g
60%
Sugar
50g
N/A
Saturated Fat
21g
100%
Cholesterol
120mg
40%
Protein
13g
26%
Carbs
86g
29%
Vitamin A
273µg
30%
Vitamin B12
0.4µg
7%
Vitamin C
2mg
3%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
11%
Vitamin K
7µg
8%
Calcium
396mg
40%
Fiber
7g
28%
Folate (food)
30µg
N/A
Folate equivalent (total)
127µg
32%
Folic acid
57µg
N/A
Iron
4mg
23%
Magnesium
100mg
25%
Monounsaturated
13g
N/A
Niacin (B3)
3mg
13%
Phosphorus
523mg
75%
Polyunsaturated
3g
N/A
Potassium
547mg
16%
Riboflavin (B2)
0.5mg
31.6%
Sodium
621mg
26%
Sugars, added
13g
N/A
Thiamin (B1)
0.4mg
23.4%
Trans
1g
N/A
Zinc
2mg
13%

Around the Web