• Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.

Brownie Batter

• Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.
  4 oz semi sweet bakers chocolate
• In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
  1/2 C salted butter, 1 C white sugar
• Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.
  2 tsp vanilla extract, 2 large eggs
• Pour in the melted chocolate and whisk until mixture is well combined.
  4 oz semi sweet bakers chocolate
• Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
  3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt
• Fold in the chocolate chips.
  1 C semi sweet chocolate chips
• Pour batter into the lined pan and spread evenly.
• Bake for 28 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.

Chocolate Ganache

• In a bowl add the chocolate chips, set aside.
  1 C semi sweet chocolate chips
• In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).
  6 tbsp heavy cream
• Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together.

  If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
• Pour the ganache over top of the brownies and spread evenly.
• Sprinkle on the mini candy covered chocolate chips.
  1/8 C mini candy covered chocolate chips
• Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.