Preheat the oven to 180℃, line an 8x8 inch tin with baking paper and set aside.

In a small mixing bowl add the butter and chocolate, heat in the microwave until melted. This took me around 1 minute, stirring every 20 seconds. Allow it to cool and set aside for now.

In a larger mixing bowl add the eggs, sugars and vanilla, beat until pale, creamy and doubled in volume. This will take around 3-4 minutes (you can do this with a whisk as well). Add the cooled melted chocolate mixture into the eggs and whisk together.

Add the flour, cocoa powder, salt and using a rubber spatula fold the dry ingredients into it.

Pour the batter into the lined tin and bake for 22-25 minutes until the top is glossy and the inside is still soft, jam like consistency with a tooth pick test.

Allow the brownies to cool a little while we make the icing: in a sauce pot add the cream and bring too a simmer. Take it off the heat and add the chocolate, honey and let it sit for a few minutes. Gently start stirring it together.

Pour over the warm brownies, allow it to cool and set (around 2-3 hours at room temperature or in the fridge for 1 hour).

Turn these cosmic brownies into spooky season cosmic brownies with the addition of melted white chocolate on top to create little ghosts and a dot of dark chocolate to make eyes. You could also use candy melts to make this. They must cool down completely before slicing and serving.