Ingredients:

  • 3/4 cup (170g) Unsalted butter, melted and slightly cooled
  • 1 cup (200g) Granulated sugar
  • 1/3 cup (80ml) Light corn syrup
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 1 cup (125g) All-purpose flour
  • 1/2 tsp Kosher salt
  • 1 1/2 cups (250g) Semi-sweet chocolate chips
  • 1/2 cup (120ml) Heavy whipping cream
  • 1/4 cup Candy-coated chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 8x8 pan, lining it with parchment paper.
  2. Melt the 3/4 cup unsalted butter in a large bowl. Let it cool for 3 mins so you don't scramble the eggs.
  3. Whisk in 1 cup granulated sugar and 1/3 cup light corn syrup until the mixture looks shimmering and smooth.
  4. Add the 2 eggs and 2 tsp vanilla extract, whisking vigorously for about 60 seconds until the batter lightens slightly in color.
  5. Fold in 3/4 cup Dutch processed cocoa, 1 cup flour, and 1/2 tsp salt until no streaks of white remain.
  6. Pour into the pan and bake for 20 minutes. Stop when the edges are set but the center still wobbles slightly.
  7. Let the brownies cool completely in the pan.
  8. Heat 1/2 cup heavy cream until it just begins to simmer, then pour over 1 1/2 cups chocolate chips.
  9. Let the cream and chips sit for 5 minutes, then whisk from the center outward until a velvety, glossy coating forms.
  10. Pour the ganache over the cooled brownies and immediately scatter the 1/4 cup candy coated chips before the surface sets.