S'mores Donuts (Nut-Free)

S'mores Donuts made with Brownie Batter Granola Butter®... need we say more?! 

Here's what you'll need:

🍩 1 cup all-purpose flour

🍩 ¼ cup cocoa cocoa powder

🍩 1 tsp baking powder

🍩 1 tsp baking soda

🍩 ¼ tsp espresso grounds

🍩 ½ tsp salt

🍩 2 tbsp butter, melted

🍩 ½ cup buttermilk (or ½ cup milk + 1 ½ tsp vinegar)

🍩 1 tsp vanilla extract

🍩 1 egg

🍩 ½ cup granulated sugar

🍩 ¼ cup brown sugar

For the dark chocolate ganache:

🍩 ½ cup milk

🍩 ⅔ cup dark chocolate chips

🍩 2 tbsp Brownie Batter Granola Butter®

Other toppings:

🍩 Crushed graham crackers

🍩 Mini marshmallows 


Here's what you'll do:

🍩 Preheat oven to 350F. Spray a donut pan with non-stick spray of choice and set aside.

🍩 In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.

🍩 In a separate medium bowl, whisk the melted butter, buttermilk, vanilla, egg, and sugars together.

🍩 Pour the wet mixture into the dry, and whisk until smooth and there are no pockets of flour.

🍩 Put the batter into a large ziploc bag or piping bag, and pipe the batter into each cavity in the prepared donut pans, filling each cavity about ⅔ full.

🍩 Bake for 8-10 minutes, or until when you poke your finger into the top of the donut, the donut bounces back. Cool for 2 minutes and then transfer to a wire cooling rack to cool completely.

🍩 To make the ganache, add the chocolate and heavy cream to a medium microwave-safe bowl, and microwave at 20-second intervals until the chocolate is melted and is smooth when whisked together. Then, add in the Brownie Batter Granola Butter® and mix until smooth (the mixture will thicken to a ganache texture).

🍩 Once the donuts are completely cooled, dip each donut into the ganache and set on a cooling rack. Immediately sprinkle with crushed graham crackers and place a few mini marshmallows on top of each donut. Enjoy!!!


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