Preheat the oven to 350 degrees.

Spritz a 12-count donut pan with cooking oil - set aside.

In a large mixing bowl, combine the brownie mix, eggs, oil, and water. Mix until the batter is smooth.

Portion the batter into the prepared pan. You can either spoon it in, or transfer to a piping bag and squeeze it in. I like to transfer it into a measuring cup with an easy-pour spout and pour it into each donut cavity -filling each about ⅔ full.

Bake for 13-14 minutes. Let the bronuts cool in the pan for 5 minutes before removing them from the pan and letting them cool on a wire rack.

Place the chocolate chips in a medium bowl.

Heat the heavy cream in a microwave-safe glass or measuring cup. Heat for 50-70 seconds - or until just steaming but NOT BOILING.

Pour the hot cream over the chocolate chips. Let it sit - do not stir - for about 3 minutes to soften the chocolate.

Then stir until the chocolate is silky and smooth.

Gently stir in the vanilla.

Allow to thicken for about 10 minutes before decorating.

Gently dip the top half of the bronuts into the chocolate ganache and then place them back onto the wire rack for the chocolate to solidify.

Add any desired toppings or sprinkles while the chocolate is still wet.

Once set - you can store them in a single layer in an airtight container for up to 2 days.