Preheat the oven to 160°C fan-assisted convection and line an 18cm square tin with baking paper.

Whisk together the melted butter and sugar (sachet 1), then mix in the eggs until combined. Add the brownie mix (sachet 2) and stir to form a smooth batter.

Pour the batter into the prepared baking tin and spread evenly into all the corners. Bake for about 20 minutes or until cooked through but still fudgy in the centre. Set aside to cool in the tin.

Once your brownie is cool, prepare the ganache. Place the Decadent Hot Chocolate pieces (or chocolate) and cream in a small bowl and microwave in 30-second increments until completely melted and glossy.

Melt the white chocolate and place in a small piping bag or sandwich bag, twisting the open end shut to stop the chocolate from oozing out.

Spread the ganache on top of the cooled brownie and firmly tap the sides of the tin to smooth it out. Pipe clusters of concentric circles all over the brownie with the white chocolate. Drag a toothpick outwards from the centre of each cluster to create a web effect, repeating 5-6 times per cluster to form a full web.

Place the brownie in the fridge to set, then slice into squares.