Rainbow Unicorn Brownie

Ingredients:

• 226 g unsalted butter, cut into small pieces
• 225 g white chocolate, chopped into small pieces
• 1.5 cups (300 g) sugar
• 1 tsp (5 g) vanilla extract
• 0.5 tsp (3 g) coarse salt
• 2 large eggs
• 2 and 1/4 cups (282 g) premium flour
• 3-5 gel food colors in desired colors
• 100 gr. white chocolate granules
• Edible glitter for decoration
• Special equipment: 3-5 disposable pastry bags

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) square cake pan with cooking spray. Line with parchment paper, spray again, and set aside.
2. In a large microwave-safe bowl, melt the butter and white chocolate over a double boiler or in the microwave in 15-second intervals (stirring with a spatula).
3. Stir in the sugar, vanilla extract, and salt until smooth. Whisk the eggs in a small bowl and add about 0.5 cups of the butter mixture to temper. Pour the egg mixture into the butter mixture and mix well. Gradually add the flour and knead until smooth.
4. Divide the dough into 3, 4, or 5 bowls, depending on how many colors you'll be making. Stir a few drops of food coloring into each portion to achieve the desired color.
5. Using a silicone spatula, transfer each color of batter to a separate pastry bag. Snip a corner off each bag, then pipe the different colors of batter into the prepared baking pan. You can pipe straight lines, squiggles, or whatever you like; just remember, you'll be cutting the brownies, so make sure each piece includes all the colors!
6. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes, then let the brownies cool on the baking sheet. Cut into squares and arrange on a cutting board.
7. In a large microwave-safe bowl, melt the chocolate over a double boiler or in the microwave in 15-second intervals, stirring until completely melted. Drizzle the melted chocolate over the brownies, then sprinkle with edible glitter. Let set for at least 10 minutes, or until the chocolate is set.