Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.

In a mixing bowl, whisk together the melted butter and sugar until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the brownie batter into the prepared pan and spread evenly.

Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan before transferring to a wire rack.

In a double boiler, combine the chocolate chips and heavy cream. Stir until the chocolate is melted and the mixture is smooth.

Remove from heat and let cool slightly before using.

Once the brownies are cool, cut them into small squares or rectangles.

Place the brownie pieces on a wire rack and pour the chocolate glaze over each piece, allowing excess to drip off.

Garnish with edible flowers while the glaze is still wet.

Let the glaze set before serving.