Pencil brownies

Line the baking tin with parchment paper and preheat the oven to 180ºC.

Melt the butter on a low setting in a saucepan. Remove this pan from the heat source, stir in the dark chocolate and let it melt.

Beat the eggs, caster and vanilla sugar with a pinch of salt for about 5 minutes with a mixer. Pour the melted chocolate into the egg mixture while mixing.

Sift the self-raising flour over the bowl and mix until smooth.

Pour the batter into the baking tin, cook in the oven for about 20 minutes and let cool for 30 minutes.

Remove the brownies from the baking tin and cut out pencil shapes with a sharp knife.

Melt the white chocolate au bain-marie. Brush the pencil brownies with the white chocolate, leaving a section underneath the tip.

Then sprinkle the rectangular part with the sprinkles.