Gluten Free Chocolate Easter Bronuts

• Servings: 12
• Time: 1hr 30 minutes
• Difficulty: easy
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Fudgy chocolate brownies crossed with a doughnut... what more could you want?

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

1. 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. 
2. 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.
3. Mix in the sugars, vanilla and beat in the eggs. 
4. Fold in the flour, Xanthan gum and chocolate chips until all the ingredients are well combined.
5. 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. 
6. Bake for around 20 minutes and then leave to cool fully before turning out the bronuts. 
7. Melt the milk chocolate in a microwave, again in 15 second bursts stirring in between until all melted. 
8. Dunk the roundest side of the cronuts into the melted chocolate and place on to a wire rack with the chocolate side facing up. 
9. Whilst the chocolate is still melted, sprinkle a generous amount of the chocolate vermicelli sprinkles and add a couple of mini eggs. 
10. Leave to cool fully until the chocolate is set, and enjoy!