Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 12 square pieces (approx. 1 oz / 28g each) of semi-sweet chocolate
  • 1/2 cup (120ml) chocolate ganache or melted chocolate
  • 12 strips (1 inch / 2.5cm) of yellow sour candy belts or thin fruit leather
  • 12 mini M&Ms or silver sugar pearls

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk together melted butter and sugar, then beat in eggs and vanilla extract.
  3. Sift in cocoa powder, flour, and salt, and stir until just combined.
  4. Pour batter into the prepared pan and bake for 20-25 minutes until edges are set but the center remains slightly soft.
  5. Allow the brownies to cool completely, then refrigerate for 2 hours to stabilize.
  6. Lift the brownie slab using the parchment paper and cut into 12 identical small squares (approx 1.5 inch), wiping the knife with a damp cloth between cuts for clean edges.
  7. Pipe a small dot of ganache or melted chocolate onto the center of each brownie square.
  8. Press a semi-sweet chocolate square firmly onto the ganache dot, ensuring it creates a slight overhang.
  9. Pipe a tiny line of ganache from the center of the top chocolate square to the edge and adhere a candy belt tassel.
  10. Place one mini M&M or silver pearl in the center of the top square to finish the cap.