Begin by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking pan. In a large mixing bowl, whisk together unsweetened cocoa powder, granulated sugar, brown sugar, all-purpose flour, and salt until well blended.
In a separate bowl, melt the unsalted butter in the microwave or on the stovetop. Allow the butter to cool slightly before cracking in the eggs, one at a time. Stir vigorously after each addition until glossy and smooth.
Pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold the mixture until just combined. Transfer the batter to your prepared baking pan, smoothing the top.
Bake the brownies for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Let them cool for at least 15 minutes before transferring to a wire rack.
For the ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream to a gentle simmer. Pour the warm cream over the chocolate chips and stir until completely smooth.
Once the brownies are cooled, pour the ganache over the top and spread it out evenly. Sprinkle mini chocolate candies over the ganache before it hardens.
After the ganache has set, cut the brownies into squares using a sharp knife. Serve to friends and family.
