Instructions: * Note: Make stencils out of stiff paper using a template. Cut out cooled brownies into circles and squares; turn pieces over so that the flat bottom sides are facing up, and arrange the stencils on top. Sift orange sanding sugar (a sparkly sugar, available in cake decorating shops) or a mix of ground ginger and confectioners sugar generously over the cakes. Carefully remove the stencils, and transfer the cakes to a serving platter. A word of warning: Be sure to cool cakes completely before stenciling, or sugar will melt on contact.

Heat oven to 350 degrees. Lightly spray bottom of a glass or metal 9- by 13-inch pan with cooking spray. Line bottom with parchment paper, and set aside. In the top of a double boiler, melt the chocolate and butter over simmering water, stirring occasionally.

In an electric mixer, beat the sugar and eggs on medium-low speed until fluffy, about 2 minutes. Add the melted-butter mixture. Beat on low speed until combined. Beat in the vanilla, then the flour and salt.

Pour batter into prepared pan. Bake for 20 to 25 minutes or until a cake tester comes out mostly clean (it may have traces of brownie if moist); do not overbake. Let stand on a rack until cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper, flipping over so brownies cool with top-side down and parchment-lined side facing up. Carefully peel off parchment paper as soon as possible, while the brownies are still slightly warm, so the surface is smooth for stenciling; let cool completely.

Use square and round cookie cutters to cut out shapes. Place stencil on brownie, and carefully sprinkle sanding sugar or confectioners sugar over stencil; remove stencil. Transfer to serving platter. Repeat until all brownies are used.

This recipe yields one 9- by 13-inch pan.

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