Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

In a saucepan over low heat, melt the butter and dark chocolate together until smooth. Allow the mixture to cool for about 5 to 10 minutes.

In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until pale and fluffy, about 2-3 minutes. Stir in the vanilla extract.

Slowly pour the cooled chocolate mixture into the egg mixture, stirring until well combined. Sift in the flour, cocoa powder, and salt, and fold gently until no dry streaks remain.

Pour the batter into your prepared baking pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.

In a small saucepan, heat the heavy cream until it simmers. Pour it over the chopped white chocolate, allowing it to sit for 2 minutes before stirring until smooth. Add red gel food coloring until you achieve the desired festive hue.

Pour the red ganache over the cooled brownies and refrigerate for 45 minutes to 1 hour to allow it to set.

While the brownies chill, roll the black fondant into strips for Santa’s belt and cut yellow fondant for the buckles. Apply edible gold dust to create a shimmering effect.

Once the brownies are set, slice them into 12 squares and decorate each square with a fondant belt and buckle.

Serve immediately, or store the brownies in an airtight container for up to 3 days.