These cute little bronut nests make the perfect addition to your Easter dinner table!
Gluten Free Chocolate Easter Bronuts
Fudgy chocolate brownies crossed with a doughnut... what more could you want?
Credit: thecoeliacsloth.com
Ingredients
Credit: thecoeliacsloth.com
Ingredients
For the Bronuts
- 140g Margarine
- 200g Dark chocolate (at least 70% cocoa solids)
- 110 Caster sugar
- 110 Light brown soft sugar
- 1tsp Vanilla extract
- 3 Medium Eggs
- 85g Plain gluten free flour sifted
- 1/2 tsp Xanthan gum
- 75g Chocolate chips
For the decoration
- 1 Medium bag of Cadbury Mini Eggs
- 220g Milk Chocolate (ensure gluten free)
- Chocolate vermicelli sprinkles (ensure gluten free) or you can use crushed up Cadbury flakes
Method
- Preheat the oven to 180*c / Gas Mark 4. Grease a doughnut tray, you will need 12 holes for this. If you do not have a doughnut tray, roll some tin foil into a 12 doughnut hole sized balls and place them each in the centre of a 12 hole muffin tray.
- In a microwaveable bowl, place the dark chocolate and margarine. Microwave this in short 15 second bursts until melted, stirring well in between to ensure fully combined.
- Mix in the sugars, vanilla and beat in the eggs.
- Fold in the flour, Xanthan gum and chocolate chips until all the ingredients are well combined.
- Evenly distribute the batter into the doughnut tray. I like to transfer the batter to a piping bag with a hole cut large enough to squeeze the chocolate chips through.
- Bake for around 20 minutes and then leave to cool fully before turning out the bronuts.
- Melt the milk chocolate in a microwave, again in 15 second bursts stirring in between until all melted.
- Dunk the roundest side of the cronuts into the melted chocolate and place on to a wire rack with the chocolate side facing up.
- Whilst the chocolate is still melted, sprinkle a generous amount of the chocolate vermicelli sprinkles and add a couple of mini eggs.
- Leave to cool fully until the chocolate is set, and enjoy!
Happy Eating! Georgina x
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