Photos by Tina Rupp
Cook Time
15 Mins
Prep Time
40 Mins
Total Time
55 Mins
Total Time
5 Mins
Yield
24 doughnut holes

Sheila G. Mains, author of Sheila G's Butter & Chocolate, knows her brownie-filled doughnut hole recipe is perfect for late breakfasts on Sunday mornings when neighbors stop by to watch football. Why? No plates or forks required. If someone asks what they are, just say offhandedly, “Oh, plain old doughnut holes.” Then watch your guest’s face light up as they take their first bite and the fudgy brownie flavor fills their mouth. Guaranteed high-fives all around. Because the brownie filling is egg-free, it doesn’t need to baked and can be licked right off the spatula. Touchdown. 

Brownie-Filled Doughnut Holes

Ingredients

Brownie Filling

Excerpted from Sheila G's Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains. Copyright © 2016. Published with permission by Kyle Books.

How to Make It

Step 1

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.

Step 2

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.

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