Ingredients:

  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) cocoa powder, sifted
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) baking powder
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1 can (10g) edible gold spray for brownies
  • 1 vial (2g) edible gold flakes
  • 1 tsp (5g) edible gold glitter for cakes

Instructions:

  1. Preheat your oven to 350°F (180°C). Line your 8x8 inch pan with parchment paper, making sure the edges hang over the sides. Note: This is the only way to get clean squares.
  2. Whisk the melted butter and sugar. Beat in the eggs and vanilla extract until the mixture looks glossy and smooth.
  3. Sift in the cocoa powder, flour, salt, and baking powder. Fold gently with a spatula. Note: Stop as soon as the flour disappears to avoid cakey brownies.
  4. Stir in the chocolate chips until they are evenly distributed.
  5. Pour the batter into the pan and smooth the top with your spatula.
  6. Bake for 25–30 minutes until the edges are set but the center still has a slight jiggle.
  7. Remove from the oven and let the brownies cool in the pan for at least 2 hours. Note: If you cut them now, they will collapse.
  8. Lift the brownies out using the parchment and cut into 16 precise squares.
  9. Apply the edible gold spray from 6 inches away. While tacky, place a gold flake and a pinch of glitter in the center of each square.