• Preheat oven to 350 degrees and line a 9x13 pan with parchment paper, or grease it well. Set aside.

Brownies

• In a large bowl, melt butter and chocolate together in the microwave, in 30-second increments. Stir after each hit in the microwave until it’s completely melted and smooth.
• Whisk in granulated sugar, brown sugar, and vanilla extract.
• Whisk in the eggs, one at a time, whisking well after each addition.
• Next, add in cocoa powder, flour, cornstarch, and salt. Whisk until completely combined.
• Pour the batter into the prepared pan and spread in an even layer.
• Bake for about 20 minutes, or until the top is set and a cake tester comes out clean with a few moist crumbs. Allow to cool about 20 minutes before frosting.

Ganache:

• Heat heavy whipping cream until it is just below boiling (you can do this on the stove or in the microwave).
• Place chocolate chips in a small bowl and then pour the hot heavy cream on top. Cover with a towel and let stand 5-7 minutes to let the cream begin to melt the chocolate.
• Whisk the cream and chocolate together until smooth.
• Pour the ganache on top of the brownies and spread in an even layer. 
Top with the colored chocolate candies, if desired. Or, you can top with regular sprinkles or mini M&Ms.
• Chill the brownies in the fridge for at least 60 minutes before cutting and serving. These can be cut into 15-20 brownies, depending on how small or large you want each one.
• Leftovers should be refrigerated, due to the cream in the ganache.