Preheat your oven to 350°F (175°C) and line your 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, whisk together the melted butter and sugar until the mixture is smooth and slightly pale.

Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract.

Sift the flour, cocoa powder, and salt into the wet ingredients and fold gently with a spatula until just combined; do not overmix.

Fold in the semi-sweet chocolate chips and pour the batter into the prepared pan, spreading it evenly to the corners.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached rather than raw batter.

Remove from the oven and let the brownies cool completely in the pan on a wire rack before attempting to slice or decorate.

Once cool, lift the brownies out using the parchment paper and cut them into 12 even rectangles.

Melt the white chocolate wafers in the microwave in 20-second bursts, stirring between each, until smooth.

Transfer the melted white chocolate into a piping bag, snip a tiny corner, and pipe one large “pad” and three smaller “toes” onto each brownie to form the pawprint.

Immediately press the pink candies or marshmallows into the wet white chocolate before it sets.