INGREDIENTS
Bronuts
150 g dairy-free dark chocolate
250 g dairy-free unsalted butter
4 whole eggs
250 g Xylitol Free Sugar
100 g gluten free plain flour
50 g gluten free cocoa powder
250 g dairy-free milk chocolate chips
Spider Topping
150 g dairy-free white chocolate
150 g dairy-free milk chocolate
INSTRUCTIONS
Preheat the oven to 180ºc/160fan and grease 2-3 doughnut moulds (the recipe makes 15-18 bronuts) - place the prepped moulds on baking trays. Add the dark chocolate and unsalted butter to a bowl, and melt together until smooth - I do this in the microwave. Once melted, leave this to cool for 10 minutes.
In a new bowl, add the eggs and Xylitol and whisk together for a few minutes - the mixture should double in volume, be lighter in colour and mousse like.
Once whipped, pour in the cooled chocolate mixture and carefully fold together. Add in the plain flour and cocoa powder and fold together again. Finally, add in the chocolate chips and fold through. Add the brownie mixture to a large piping bag, and pipe into the prepared doughnut moulds.
Bake the bronuts in the oven for 16-18 minutes - once baked, leave to cool fully, in the moulds.
Spider Topping
Melt the dark chocolate and white chocolate in separate bowls. You can melt it in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between
Set the donuts onto a rack with a baking tray underneath to catch any drips of chocolate
Dip the top half of the donuts in the dark chocolate and place back on the rack
Put the white chocolate in a small piping bag and cut a very small amount off the end, pipe three thin circles on the donuts on top of the dark chocolate, then use a cocktail stick to drag through the lines to create the spider web effect
Leave to set, or put them in the fridge to set the chocolate faster
Store leftover in an airtight container and eat within 3 days
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