Instructions

1. Preheat your oven to 325º F and line an 8"x8" baking pan with aluminum foil, prepare with cooking spray and set aside.
2. In a microwave safe bowl melt the butter.
3. Stir in the sugar and chocolate chips.
4. Return the mixture to the microwave for an additional 15-30 seconds to melt the chocolate completely, stir until smooth.
5. Add the cocoa powder, vanilla and salt; beat in the egg.
6. Add the flour and stir until the batter just comes together.
7. Spread the batter evenly in the pan and bake for 23-25 minutes until a tester comes out mostly clean.
8. In a microwave safe bowl heat the heavy cream for 1 minute, stirring after the first 30 seconds.
9. Stir in the chocolate and whisk until smooth.
10. Spread the ganache over the brownies and add the sprinkles.
11. Refrigerate for 1 hour, slice, let sit at room temperature for 10 minutes and serve.
12. Store remaining brownies in an airtight container in the refrigerator for up to 5 days.