Preheat oven to 350F.

Melt butter & dark chocolate, mixing until combined. Can be done over a double boiler or in the microwave.

In your stand mixer, beat white sugar, brown sugar, eggs and vanilla paste on medium-high for 7 minutes.

Grease & line an 8×8” baking pan.

In a separate bowl, sieve your flour & cocoa powder, then add your salt.

Once the eggs & sugars are thoroughly mixed, turn your stand mixer on low and slowly stream in the slightly cooled butter & chocolate mixture.

Once it has been added, scrape down the sides of your mixing bowl & continue to beat on low until combined.

Add the flour, cocoa powder & salt and beat on low until just combined.

Fold in the chocolate chips by hand – so you don’t overmix the batter.

Pour your mixture into your lined 8×8” pan and put in the oven for 17 minutes.

Let the brownies cool completely in their pan before slicing. You can speed this up by putting them in the fridge for 30 mins to 1 hour.

Take the brownies out of the pan & make your ganache.

Add chocolate & whipping cream to a heat safe mixing bowl and microwave on high for 45 seconds.