We slightly modified this one... Use the Arbosana Olive Oil instead of the vegetable oil. We guarantee you won't regret it! If you like the idea of a brownie that's been transformed into a doughnut and infused with espresso, then this recipe is for you.
- Prep: 15 min
- Chill: 30 min
- Cook: 30 min
- Total: 1 hour 15 min
- Yields 18 doughnuts
Preheat oven to 325°F.
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1 teaspoon sea salt
In a large bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.
2 eggs
In a small bowl, beat eggs.
1 ½ cups packed brown sugar
1 cup milk
â…“ cup vegetable oil
2 teaspoons vanilla extract
Add brown sugar, milk, oil, and vanilla extract to bowl with eggs. Whisk until smooth.
Pour liquid ingredients into larger bowl with