Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/4 cup (40g) candy coated chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted butter and granulated sugar together. Stir in the eggs and vanilla extract until the mixture is smooth.
  3. Sift in the cocoa powder, all-purpose flour, and salt. Fold gently with a spatula until no streaks of flour remain, then fold in the 85g of chocolate chips.
  4. Spread the batter evenly into the prepared pan and bake for 30–35 minutes, until edges are set but the center still has a slight wobble.
  5. Heat heavy cream until it just begins to simmer. Pour the hot cream over the 170g of chocolate chips and let sit for 5 minutes before stirring into a glossy ganache.
  6. Pour the ganache over the cooled brownies and spread evenly. Immediately scatter the candy coated chocolate chips across the top.