1. Preheat the oven to 350°F (180°C). Line a 10×8 inches baking pan with baking parchment, grease lightly, and set aside. Melt the butter and let cool down a bit. Roughly chop the chocolate and walnuts and set aside.

2. Add the melted butter and sugar to a large bowl. Mix until well combined. Add the eggs and vanilla extract and mix well. In a second bowl mix the flour, cocoa powder, and salt until well combined. Add to the bowl with the wet ingredients and mix until just combined. Add the chopped chocolate, chocolate chips, and chopped walnuts and fold in. Transfer the batter to the prepared baking pan, smooth out the top, and bake for about 18-20 minutes. Check with a toothpick – the brownies are done when the toothpick comes out mostly clean. Some moist crumbs are ok. Take out of the oven and let cool down completely then cut into six equal pieces.

3. Melt the chocolate glaze and coat the brownies with it. Cut off the back of the eyes (Trolli Glotzer) with a sharp knife so they are a bit smaller/flatter, then press them into the chocolate coating on the brownies. Use some of the remaining glaze to cover the top and bottom of the eyes slightly – these will be the eyelids. Let everything dry. Melt the semi-sweet chocolate glaze and fill it into a piping bag with a small round piping tip. Decorate the brownies (see photos) and allow the chocolate to set. Store in an airtight container at room temperature for 3 days max.