Double Chocolate Chip Brownie Doughnuts




Yield 6 mini



  1. Preheat oven to 325 F.
  2. Measure and blend everything until smooth, scraping down the sides as needed. Reserve half of your chocolate chips for topping. You can hand whisk the ingredients together as well.
  3. Lightly grease your donut pan, I used this one from Wilton for reference on size. Top each with a sprinkle of mini chocolate chips, as desired.
  4. Bake for 16 minutes, or until firm to the touch. Don't exceed 18-20 minutes or they'll burn, if you're using the mini Wilton donut pan.
  5. Remove and let cool for 5 minutes before transferring to a drying rack or plate. I used a fork and gently lifted a side, it should lift easily. Use a knife to loosen the sides if it's not budging.
  6. Once cooled, top with a drizzle of cashew cream and diced strawberries.


Chill for 10 minutes for a firmer texture and solidified chocolate. These will keep fresh in an air tight container for 2-3 days. Store in the fridge for up to a week and freeze for up to two months.

Courses Dessert

Cuisine Gluten-free, Vegan, Kid-friendly

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 219

% Daily Value

Total Fat 3 g


Saturated Fat 2 g


Sodium 68 mg


Total Carbohydrates 46 g


Dietary Fiber 2 g


Sugars 21 g

Protein 3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at