- 100g (4oz) butter
- 100g (4oz) dark chocolate
- 2 medium eggs
- ½ tbsp vanilla extract
- 125g (4½oz) caster sugar
- 50g (2oz) plain flour
- Pinch salt
- 200g (7oz) Silver Spoon strawberry flavour buttons
- Sugar craft edible flowers, to decorate
Preheat oven to 180C/160C fan/350F/Gas 4. Grease and line a 20cm (8in) square cake tin with baking parchment.
Melt the butter & chocolate together. Cool slightly then beat in the eggs, sugar & vanilla. Fold in flour and salt then pour into the prepared tin.
Bake for 15-20 minutes until the brownies are set but still gooey. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
Slice the brownie into 36 x 3cm (1¼in) squares.
Melt the buttons according to pack instructions then spoon over the brownies and leave for an hour to set. Top with the edible flowers to serve.
Use a large chefs knife to cut the brownies, wiping after each slice to keep the brownies a perfect cube shape