1tbspLight Corn Syrup (this makes the icing shiny!)
Instructions
Preheat Oven to 350°F
Line a 9x13-inch baking pan with foil or parchment paper, (leave enough to come above brownies/pan for easy removal)
In a large mixing bowl, whisk together melted butter and sugars until combined. Whisk in the eggs, egg yolk, and vanilla extract.
In separate bowl, mix cocoa powder, flour, and salt. Incorporate this dry mixture into wet mixture until just combined.
Pour batter into pan and even batter out across pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. (A few moist crumbs are allowed!) Remove from the oven and allow to cool completely.
To Make Icing
Add the Corn Syrup to the Chocolate Chips
Microwave Heavy Whipping Cream for about 1 minute
Pour over Chocolate Chips and stir and fold until mixture is smooth and entirely combined. (If your mixture is still clumpy, microwave for a few seconds and stir again.
Spread icing out over evenly across brownies. Sprinkled desired candies on top and refrigerate for 1-2 hours until ganache is cooled and set.