Melt together to 45°C (butter, chocolate and water).

Whisk together (sugar, eggs, vanilla) gently and then mix the whole into the melted chocolate.

Combine (flour, salt, baking powder) and add to the mixture

Spread in prepared pan and bake for 12-15 minutes at 180°C.

Use a pastry ring to cut donut shapes out of a brownie (preferably use brownie on a big tray of 40x60cm).
Keep the leftovers in an airtight container: you can use them to serve as crumble in other desserts.
Dip the top of the brownie in dark chocolate.
While the chocolate is still wet, sprinkle with gold dusted Caramel Blossoms, Creative Gold Metallic Powder, Dark Chocolate Jura Giraffe Points and a gold dusted raspberry.