Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) light corn syrup
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) baking powder
  • 1/2 cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tbsp (15g) melted butter
  • 1/3 cup (60g) candy-coated chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk together melted butter and granulated sugar. Stir in the eggs, vanilla extract, and corn syrup until the mixture is smooth and glossy.
  3. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold with a spatula until just combined; do not overmix.
  4. Pour the batter into the pan and smooth the top with a spatula.
  5. Bake on the center rack for 22–25 minutes. The edges should be set, but the center should remain slightly soft.
  6. Allow the brownies to cool completely in the pan before adding the topping.
  7. Heat heavy cream in a microwave-safe bowl until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes.
  8. Whisk the chocolate and cream from the center outward until a smooth emulsion forms. Stir in the melted butter for gloss.
  9. Pour the ganache over the cooled brownies and spread evenly with an offset spatula.
  10. Immediately press the candy-coated chocolate chips into the ganache. Chill for 1 hour to set before slicing.