Preheat the oven to 350F. Put the donut molds onto a baking sheet and coat them with nonstick spray. Set aside.

Put the chopped chocolate and butter into a saucepan set over a low heat. Heat until fully melted then set aside.

In a large mixing bowl, add the eggs, brown sugar, and granulated sugar. Beat for a couple of minutes until the mixture looks thick and frothy and has increased in volume by about half.

Pour the melted chocolate mixture into the beaten egg mixture. Use a spatula or wooden spoon to fold the ingredients together until it’s a uniform color.

Add the vegetable oil and vanilla extract and briefly mix until combined. Add in the flour, cocoa powder, and salt. Fold the ingredients very gently. Stop mixing when you can no longer see white streaks of flour.

Add in the chocolate chips and mix gently to combine.

Transfer the brownie batter to a piping bag. Snip the end off with a pair of scissors then pipe the brownie batter into the prepared molds until they are almost full. (You might have some brownie batter left over – see notes.)

Put the baking sheet into the oven and bake for 15 minutes.

Remove from the oven and leave the molds to cool to room temperature on a cooling rack. Once cool, pop the Brownie Donuts out of the molds.

To make the glaze, put the powdered sugar and cocoa powder into a mixing bowl and use a handheld whisk to combine. Add the vanilla extract and 6 tablespoons of milk and mix thoroughly. (Check the consistency – you may need to add additional milk by the tablespoon to thin it out. It should look the consistency of thick melted chocolate.)

Dip the donuts into the glaze giving them a little shake as you pull them out of the bowl. If desired, add sprinkles right away before the glaze sets. Serve and enjoy!