Step 1

Preheat oven to 180°C/160°C fan forced. Lightly grease two 7cm-diameter 12-hole silicone doughnut pans with oil spray.

Step 2

Stir the brownie mix, eggs and butter in a bowl until well combined. Stir in the dark chocolate. Spoon the mixture into prepared pans. Use a spoon dipped in water to smooth the surface.

Step 3

Bake for 10-15 minutes or until just firm. Set aside in the pans for 2 minutes then gently turn onto a wire rack set on top of a tray to cool completely.

Step 4

Meanwhile, sift the icing sugar and cocoa into a large heatproof bowl. Stir in enough of the boiling water to make a spreadable icing (it should have the consistency of thickened cream). Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir until thin and pourable.

Step 5

Drizzle the icing over the doughnuts. Immediately sprinkle with the white and/or milk chocolate. Set aside until the icing has set then serve.