Holy Moly Donut shop! These brownie donuts with Bailey’s Glaze are stupendous! I am a HUGE donut person and could live off of them on a daily basis! However, my waistline would not appreciate it! They are a hybrid with the batter being a super fudgie brownie in the shape of a donut. The Bailey’s Irish cream glaze was the kick off to St. Patty’s Day! Who doesn’t love some Bailey’s?
My cronuts with lemon glaze are another light, but delicious hybrid donut you should try.
WHy the Brownie DOnuts with Bailey's Glaze?
Call them Do-brows or Bro-nuts, but really they are just brownie donuts!
I loved how there was no magic to this recipe at all. Most hybrids can challenge you in the kitchen, but not this one! I simply took a great brownie recipe I had from a family cookbook and put it in the Nordic Ware donut pan.
They baked beautifully and once cooled I added the Bailey’s glaze! I finally got my opportunity to use Bailey’s Irish cream in a dessert! You can also add crushed cookies, sprinkles (or jimmies if you are from Wisconsin), or even nuts. Either way if have a perfect breakfast dessert!
Tips for Brownie donuts
- You can use the brownie mix from the box and prepare as directed and it will work well, but witt batter from scratch I feel you get a thicker batter and the donuts are more dense and fudgie.
- Eggs have to be at room temperature as they mix better with the batter and are less viscous than cold eggs.
- Be sure to spray your donut pan with non-stick spray to allow ease with the removal of donuts after they have cooled down.
- Play with the consistency of your glaze. You want it to be silky smooth as it creates a soft shell on top of donut once it dries.
- Cake tester should come out with a trace of batter on it (not runny) because donuts will continue to bake once it is out of the oven.
Storage of Brownie DOnuts
Store in an airtight container for 1-2 days with out glaze. They can be stored in a freezer for 3 months.
SPring Fever here in Wisconsin!
So after one 50 degree day here in Wisconsin, I am itching for more warm weather! These gruesome, crappy gray skies can take a hike! So I can’t wait for more warm days ahead and be sure to stay tuned for more St. Patty’s Day desserts and even some Easter ones!
Brownie Donut with Bailey's glaze
- Medium mixing bowl
- Large sauce pan
- Measuring cups and spoons
- Nordic ware donut pan
- Non-stick spray
- 8 oz bittersweet chocolate, roughly chopped
- ½ cup unsalted butter, at room temperature
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ¾ cup dark brown sugar
- 1¼ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
Bailey's irish cream glaze
- 2 cups confectioner's sugar
- 3-4 tbsp heavy cream
- 3 tbsp bailery's irish cream
- 1 tsp vanilla extract
- Preheat oven to 325°. Grease your donut pans lightly with non-stick spray.
- In a large sauce pan, put in the broken chocolate pieces and the stick of butter. Melt on low and stir often. Once it is melted, remove from heat and add your sugars. Stir and set aside.
- Sift all purpose flour, cocoa powder, baking powder and salt into a large mixing bowl. Set aside.
- Add in one egg at a time to the chocolate sugar mixture. Stirring after each egg.
- Add in spoonfuls of the flour mixture and stir with a spatula until smooth.
- Pour batter into prepared donut pan and bake for 12-14 minutes (oven temps do vary) or until cake tester comes out with a small amount of batter on it.
- Let cool for 10 minutes in the pan and then remove to a wire rack and prepare the glaze.
Bailey's irish cream glaze
- In a medium mixing bowl, add the confectioner's sugar and whisk to break up any clumps. Add in the heavy cream, vanilla extract, and bailey's irish cream. Stir until consistency is silky smooth.
- Dunk the cooled donuts into the glaze and turn the glaze side up back onto the wire rack. Serve and enjoy. Yields 12 donuts.
Fun fact of the Day!
There is an official ruling for how many Tootsie pop licks it takes to get to the center. I am sure all you 80’s kids minds went right to that owl saying 1,2,3!
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