Source: Fake Ginger adapted from Elle’s New England Kitchen
For the Brownies:
1 cup granulated sugar
2/3 cup brown sugar
3/4 cup (1 1/2 sticks) butter, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla
1 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Ganache:
1/2 cup heavy cream
7 ounce bittersweet or semi sweet chocolate
pinch of salt
colorful candies or sprinkles, for decorating
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with aluminum foil and spray foil with cooking spray, set aside.
In a medium sized bowl, whisk together flour, cocoa, baking powder and salt, set aside.
In a large bowl stir together melted butter, sugar, brown sugar & water until combined. Add in eggs and vanilla and stir until fully incorporated. Add the dry ingredients to the wet ingredients and stir until combined. Pour into prepared baking pan and spread batter evenly with spatula. Bake for 18-20 minutes until brownies are set in the middle (I do think mine could’ve baked a few more minutes). Place pan on a cooling rack to cool.
While brownies are baking place cream in a small saucepan over medium heat and bring to simmer (do not boil). Place chocolate chips in a small bowl while cream heats. Once cream is simmering, remove from heat and pour cream over chocolate. Sprinkle with salt and let set for a minute. Gently stir with a spatula until all chocolate has melted. Allow to cool slightly.
Once brownies are mostly cooled, pour ganache over the top and spread evenly. Sprinkle with candies or sprinkles. Place in refrigerator until chocolate has set. Once set, remove brownies from pan and cut into squares. Store in an air tight container.
* I found that keeping them on the counter caused the brownies to be too soft, so I recommend keeping them in the fridge. *