Preheat the oven to 350°F (180°C).
Line a 20-cup mini muffin tin with paper liners and place it on a baking sheet.

Mix the zest and sugar in a small bowl and set aside.
Combine the flour and salt in a separate bowl and set aside.

Melt the butter, chocolate, and brown sugar in a heavy-bottomed saucepan over very low heat, stirring frequently with a spatula.
Once the mixture is smooth, remove from heat and let cool for a minute or two. Add the vanilla, egg, and sugar with the zest to the chocolate mixture.
When well combined, add the flour and mix until just incorporated and the mixture is smooth.

Fill the muffin cups 3/4 full with the batter.
Bake for 14-16 minutes, or until the tops of the brownies spring back under the pressure of your finger.
Transfer the tin to a wire rack and let cool for 3 minutes before removing the brownies from the tin.
Let cool to room temperature on the wire racks.

To make the glaze:
Melt the white chocolate in a double boiler, stirring constantly.
As soon as the chocolate is smooth, remove from heat.

One by one, dip the tops of the brownies into the chocolate, then decorate with silver balls and a violet candy.