This dish is amazing; I’ve made it multiple times this month and it always feels fresh!

Preheat your oven to 350°F (175°C) and grease a disposable aluminum baking tray.

In a medium saucepan, melt the butter and 8 oz of semisweet chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Gradually add the melted chocolate mixture to the sugar mixture, stirring until smooth.

Sift together the flour, cocoa powder, and salt, then fold into the chocolate mixture until just combined.

If using, fold in the chocolate chips.

Pour the batter into the prepared baking tray and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

While the brownies are baking, prepare the ganache by heating the heavy cream in a small saucepan until it just begins to simmer.

Pour the hot cream over the 4 oz of chopped semisweet chocolate in a bowl, letting it sit for a minute before stirring until smooth.

Once the brownies are done, let them cool slightly before spreading the ganache over the top.

Allow the ganache to set before cutting the brownies into squares and serving.

For a nutty twist, you can add a cup of chopped walnuts or pecans to the batter. If you’re catering to those who prefer less sweetness, consider reducing the sugar by 1/4 cup. For a more intense chocolate flavor, use dark chocolate instead of semisweet. You can also experiment with adding a teaspoon of espresso powder to enhance the chocolate taste. For a festive touch, sprinkle the top with sea salt flakes or crushed peppermint candies before the ganache sets.