📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides. This will make it super easy to lift the brownies out later. Trust me, you'll thank me for this tip!
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this aside for now.
3. Melt Chocolate and Butter: In a large, heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate chips and butter together, stirring until smooth. Remove from the heat and let it cool slightly. This step is crucial; you don’t want to cook the eggs!
4. Add Sugar and Vanilla: Stir in the granulated sugar and brown sugar until well combined. The mixture should be nice and glossy.
5. Incorporate Eggs: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps create that fudgy texture we all crave.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough brownies. No one wants that!
7. Add Snickers: Roughly chop the Snickers bars and gently fold them into the brownie batter. Save a few pieces to sprinkle on top for extra flair. Because, why not?
8. Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining Snickers pieces over the top.
9. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The baking time can vary depending on your oven, so keep a close eye on them.
10. Cool: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Patience is key here! If you cut them while they're still warm, they'll be too gooey and messy.
11. Prepare Ganache: While the brownies are cooling, make the chocolate ganache. Place the chocolate chips in a heatproof bowl.
12. Heat Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don't let it boil!
13. Pour over Chocolate: Pour the hot heavy cream over the chocolate chips and let it sit for a minute to soften the chocolate.
14. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If needed, you can microwave it in 15-second intervals, stirring in between, until it's fully melted.
15. Glaze Brownies: Pour the chocolate ganache over the cooled brownies, spreading it evenly with a spatula.
16. Chill (Optional): For a cleaner cut, chill the brownies in the refrigerator for about 30 minutes to allow the ganache to set.
17. Cut and Serve: Cut the brownies into squares and serve. Enjoy every single bite! These are best enjoyed with a cold glass of milk or a scoop of vanilla ice cream.