Ingredients:

  • 115g unsalted butter, melted
  • 200g granulated sugar
  • 2 large eggs
  • 5ml vanilla extract
  • 30g unsweetened cocoa powder
  • 65g all-purpose flour
  • 1.5g salt
  • 115g semi-sweet chocolate, finely chopped
  • 120ml heavy cream
  • 15g corn syrup
  • 24 small square pieces of yellow fondant
  • 24 mini chocolate pearls

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk melted butter and granulated sugar until combined. Add eggs and vanilla extract, beating vigorously until the batter is glossy.
  3. Sift in cocoa powder, all-purpose flour, and salt. Fold gently with a spatula until just combined to avoid overmixing.
  4. Pour batter into the pan and bake for 22–25 minutes until edges are set but the center remains slightly underdone.
  5. Allow brownies to cool completely in the pan, then refrigerate for 1 hour to ensure clean cutting.
  6. Lift the brownie block out of the pan and cut into 48 equal small squares.
  7. Prepare ganache by heating heavy cream and corn syrup, pouring over chopped semi-sweet chocolate, and stirring until smooth.
  8. Assemble by placing one brownie square as the base, adding a layer of ganache, and topping with a second brownie square.
  9. Finish each cap with a small square of yellow fondant for the tassel and a mini chocolate pearl for the button.