Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.

In a medium saucepan, melt the butter and chopped dark chocolate over low heat until smooth. Remove from heat and let cool slightly.

Transfer the chocolate mixture into a large mixing bowl. Stir in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

Sift the flour and salt together, then fold them gently into the chocolate batter until just combined. Be careful not to overmix!

Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.

In a small saucepan, heat the heavy cream until it’s just about to simmer. Pour over the finely chopped semi-sweet chocolate in a bowl. Allow it to sit for a few minutes, then stir until smooth and shiny.

Once the brownies are cooled, carefully lift them from the pan using the parchment paper. Cut them into small squares or rectangles.

Dip the tops of the brownie pieces into the ganache and let the excess drip off.

Place the ganache-coated brownies on a wire rack, and while the ganache is still soft, sprinkle with edible glitter or top with fresh berries/flowers. Allow the ganache to set before serving.