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
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1 tbsp (15g) coconut oil
  • 16 small square chocolate pieces
  • 2 tbsp (30g) melted chocolate
  • 16 pieces of sour candy belts or thin licorice strings (cut to 2-inch lengths)
  • 16 mini round sprinkles or silver dragees

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk melted butter and sugar until combined. Add eggs and vanilla, whisking vigorously for 2 minutes until the batter looks pale and glossy.
  3. Sift in cocoa powder, flour, and salt. Fold gently with a spatula until just combined.
  4. Fold in chocolate chips. Pour batter into the pan and smooth the top.
  5. Bake for 22-25 minutes until the edges are set and pulling away slightly, but the center has a slight wobble.
  6. Cool completely, then refrigerate for 2 hours.
  7. Lift the brownie slab out using the parchment handles and cut into 16 equal, tidy squares.
  8. Melt 4 oz semi-sweet chocolate with 1 tbsp coconut oil together.
  9. Place one small square chocolate piece on top of each brownie square to create the mortarboard.
  10. Using a small amount of reserved melted chocolate, attach a piece of candy belt as a tassel and finish with a mini round sprinkle or silver dragee.