Brownies with Vanilla Yoghurt Glaze

For the brownies:

For the yoghurt glaze: 

1. Heat the oven to 170°C. Grease and line a 22 × 22 cm square baking tin with baking paper, leaving an overhang for easy lifting. 

2. Melt the butter and allow it to cool slightly. Whisk in the brown sugar and vanilla essence. Add the eggs one at a time, mixing well after each addition. 

3. In a separate bowl, combine the flour, cocoa and salt. Gently stir into the wet mixture until just combined with no visible flour streaks. 

4. Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes, or until the centre is cooked but still fudgy. 

5. Cool the brownies in the tin for 15 minutes, then lift out and transfer to a rack. Allow to cool completely before slicing into squares. 

6. Sift the icing sugar into a bowl. Add yoghurt gradually until the mixture is smooth and spreadable. Glaze each brownie and top with sprinkles. 
Rest for 30 minutes to set. 

7. Keep in an airtight container for up to 3 days.